Vegan Stuffed Peppers
These vegan stuffed peppers are a classic Summer dish from South of France.
Equipment
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
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