These vegan stuffed peppers are a classic Summer dish from the South of France.
These vegan stuffed peppers are a classic Summer dish from the South of France. They can be enjoyed hot or warm. Serve them on their own or with a crunchy salad.
This is a fuss-free and easy recipe that only takes 10 mins to prepare. Perfect for mid-week dinner or weekend lunch.
I made these vegan stuffed peppers with Naturli’ vegan mince. This is a unique plant-based meat alternative made from soya and available from Sainsbury’s.
I am generally not a fan of plant-based mince as most of what is available is often too thin. In comparison, Naturli’s vegan mince has more texture and bulk. Once cooked it has a chunky and hearty consistency very similar to meat. You can read more about it here.
Vegan Stuffed Peppers
- oven proof dish
- mixing bowl
- 4 large red peppers
- 45 g panko bread crumbs
- 125 ml dairy free milk – all are suitable except coconut milk
- 400 g Naturli' vegan mince
- 1 medium onion
- 2 garlic cloves – crushed
- 35 g sundried tomatoes
- 35 g pitted black olives
- 1 tsp mixed dry herbs
- 1/4 tsp salt
- vegetable oil spray
- 1 handful toasted pine nuts
- 1 small handful of freshly chopped basil leaves
- Heat oven to 200C/180C fan/gas 6.
- Wash peppers. Cut in half. Remove seeds. Line together in a oven proof dish.
- Place panko breadcrumbs in a large bowl. Add milk. Mix together so that breadcrumbs are wet.
- Add Naturli' vegan mince, finely chopped onion, garlic, finely chopped sundried tomatoes, finely chopped black olives, dry herbs, salt and pepper. Mix together with a fork until well blended.
- Fill each pepper half with mince mixture, sharing it evenly.
- Spray some oil on top of each pepper half. Cook for 40-50 mins.
- Serve hot or warm, with some toasted pine nuts and shredded basil on top.
I cannot wait to see your posts!