Although it would be safe to say that very many versions of stuffed peppers are vegan, most of the time we don’t even know it. That is, except for the ones that use minced meats or dairy cheeses.
I just love the variety of colors that I get to experiment with in the kitchen. So I encourage you to get creative too. Get all the varieties of peppers, all the different beans, and make this for yourself or your friends and family.
The rice mixture I made for this was so good (I thought) that I was able to eat it on its own with a bit of salad or some grilled tofu. I used it for my meal prep for the week, I put a little bit in different boxes and froze them, to be used when I don’t have enough time to be cooking anything fresh, which happens a lot when I’m in between classes around lunchtime. I’m not a chef, but I like what I’ve been able to come up with so far: and I hope you can find something in here for you too. And of course, I know that with uni life, we’re always trying to incorporate some fruit and veg into our meals somehow so I keep that in mind when sharing my recipes with you. I know not everyone wants to be spending as much time as I do in the kitchen. So here’s my super easy vegan wild rice stuffed peppers!
- 1 cup brown wild rice
- 1 cube vegetable stock
- 1 zuchinni, cut in bite size cubes
- 1 onion, roughly chopped
- 2 cloves garlic, minced
- 1 tomato, roughly chopped
- 1 can corn
- 1 can beans (red kidney beans, butter beans, etc)
- Mixed herbs
- Olive oil
- 1 tablespoons Tomato sauce
- 1 teaspoon soy sauce
Wash wild rice well in warm watter. Dissolve vegetable stock cube in 2 cups hot water. Cook the rice in the veg stock on low heat. Add the zuchinni cubes to the rice so that it can cook with it.
Heat some olive oil in a saucepan on medium heat. Saute the onions, garlic and tomato for 2 minutes. You don’t want it to start softening because its going to cook in the oven and it will just disappear otherwise.
When the rice is cooked (all the water has dried out), add it to the saucepan with the onions, garlic and tomatoes on low heat. Add in some mixed herbs, soy sauce and tomato sauce. Add the beans and corn.
Mix properly and let it cook for 3 minutes.
Cut the head of the pepper, leaving it aside to cover. Remove the insides bits in the pepper.
Coat the capsicum/peppers in olive oil and stuff with the rice mixture.
Cover the pepper partly with the top and place in the oven at 180 degrees for 1 hour and 15 minutes or until the peppers have softened.
Remove from the oven and enjoy your sweet caramelized stuffed peppers!
*For non vegan touch, sprinkle some cheese on top of peppers before putting the little head on. You could use vegan cheese but I preferred not to because it doesn’t melt the same as regular cheese so it doesn’t have the same effect.*
*To eat the rice on its own, it’s great with some kale and grilled tofu. To grill the tofu, marinate it in some soy sauce and honey and place it in a heated hot saucepan until it starts to grill and almost caramelize. For more detail on how to handle tofu check out my tofu pasta recipe*
As usual please do let me know if you try any of my recipes, I’d love to know if you like them or if you make any adjustments to them!
Until next time, sit back, grab some Oreos and let’s see what life has to offer us next!