Although it would be safe to say that very many versions of stuffed peppers are vegan, I’ve found that people are very scared of using the ‘vegan’ label. This is one of the big reasons why I hate the concept of labels entirely. Food is food. Adding the word vegan in front of the food doesn’t make it scarier or something which should be segregated from those in society who choose to follow the lifestyle. Even if you aren’t 100% vegan, a lot of the things you do eat would technically be considered vegan, and this recipe is only one example.
Wild Rice Stuffed Bell Peppers
I just love the variety of colors that I get to experiment with in the kitchen. 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 this recipe is so good that it could easily be eaten it on its own with a bit of salad or some grilled tofu. I often use it for my meal prep for the week, I put a little bit in different boxes and freeze them, to be used when I don’t have enough time to be cooking anything fresh.
And of course, I know that with university 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.
You will need:
- 1 cup brown 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 tablespoon Tomato sauce
- 1 teaspoon soy sauce
How to put it together:
- Wash brown rice well in warm watter. Dissolve the 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 it’s 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 in the beans and corn.
- Mix properly and let it cook for 3 minutes.
- Cut the head off the pepper, leaving it aside to cover when you’ve put the rice in. Remove the insides bits in the pepper.
- Coat the capsicum/peppers in olive oil and stuff them 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.*
Until next time, sit back, grab some Oreos and let’s see what life has to offer us next!