Vegan Stuffed Peppers with Spiced Rice

Rice stuffed bell pepper with nuts and a sprinkle of chopped chives.

Vegan Stuffed Peppers with Spiced Rice

This easy recipe for vegan stuffed peppers with spiced rice is simple enough for a midweek meal and fancy enough for a celebration. Filled with gently spiced rice, nuts and onions they are a real savoury treat!

Course Lunch, Main Course, Party Food, Picnic

Prep Time 10

Cook Time 1

Servings

Calories 254kcal

Author Chris Mosler | Thinly Spread

Ingredients

For the Peppers

2 large red peppers halved and deseeded
1 tsp sunflower oil

For the Spiced Rice Filling

100 g basmati rice rinsed
190 ml water
1 medium onion peeled, halved, sliced into thin half moons
2 tbsp sunflower oil
1 tsp minced garlic
1 tsp grated fresh ginger
1 tsp garam masala
1 tsp salt
10 g red skinned peanuts
10 g unsalted cashew nuts
10 g flaked almonds
10 g sultanas
chopped chives to serve

UK Measurements - US Measurements

Instructions

Preheat oven to 200C/390F
Gently heat 1 tbsp oil in a frying pan, add onions and cook gently with the lid on for 20 - 20 minutes until softened and browning. Stir occasionally.
While onions are cooking lightly grease a roasting tin with a little oil. Place peppers cut side up in the tin and roast for 15 minutes in the preheated oven until just beginning to soften.
Add rinsed and drained rice to the cooked onions and fry for a minute or two until toasted.
Add garlic, ginger, garam masala to the rice and stir through. Fry for a further minute.
Add water and salt, bring to boil, reduce to a low simmer and cook with the lid on for 10 minutes without peeping. Turn heat off and leave to stand, covered for a further 10 minutes. Fluff with a fork.
Heat 1 tbsp of oil in a frying pan. Add the peanuts and cashews and fry until just browned. Remove with a slotted spoon and drain on kitchen roll.
Add the sultanas to the frying pan and fry for a couple of minutes until they swell. Remove with a slotted spoon and drain on kitchen roll.
Finally add the slivered almonds and fry for a few seconds until golden. Remove with a slotted spoon and drain on kitchen roll.
Stir the fruits and nuts through the cooked rice. Taste and adjust seasoning to taste.
Fill each pepper half generously with cooked rice and return them to the oven for 10 minutes or until the peppers are just beginning to brown at the edges and the filling is piping hot.
Top with a few chopped chives and serve.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition