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The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Vegan Stuffed Peppers

Vegan Stuffed Peppers

5 from 3 votes

Jump to Recipe Print Recipe

These vegan stuffed peppers are a classic Summer dish from the South of France.

Vegan Stuffed Peppers by The Flexitarian

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.

Vegan Stuffed Peppers
Vegan Stuffed Peppers

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 by The Flexitarian

Vegan Stuffed Peppers

These vegan stuffed peppers are a classic Summer dish from South of France. 
5 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Family Meals
Cuisine French
Servings 4 people
Calories 319 kcal

Equipment

oven proof dish
mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 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
  • pepper
  • vegetable oil spray

TO SERVE:

  • 1 handful toasted pine nuts
  • 1 small handful of freshly chopped basil leaves
(Switch on to prevent your screen from going dark)

Instructions
 

  • 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.

Nutrition

Serving: 300gCalories: 319kcalCarbohydrates: 24gProtein: 25gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 475mgPotassium: 983mgFiber: 5gSugar: 11gVitamin A: 3960IUVitamin C: 160mgCalcium: 105mgIron: 4mg

Find this recipe online:

Vegan Stuffed Peppers

https://theflexitarian.co.uk/recipe-items/vegan-stuffed-peppers/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

  • Leek & Spinach Stuffed Flatbreads [vegan]
  • Sainsbury’s Starts Selling Vegan Meat Alternative In Meat Aisle
  • Moroccan Quinoa Mince Tacos with Creamy Harissa Dressing [vegetarian]
  • Our Week in South Devon: Burgh Island and South West Coast Path
  • The NEW Pizza Hut Vegan Stuffed Crust Pizza
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Recipe June 27, 2018 · Created by: The Flexitarian Leave a Comment

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