Meatless stuffed peppers

Ingredients

• 1 boxGOYA® Vegan Yellow Rice
• 6peppers in assorted colours (red, green and/or yellow)
• 15 ml (1 tbsp)GOYA® Extra Virgin Olive Oil
• 1 packetsoy crumbles
• 4large shallots or spring onions, sliced, plus a little extra for garnish
• 7.5 ml (1½ tsp)ground cumin
• 1 canGOYA® Organic Sweetcorn or GOYA® Low Sodium Whole Kernel Sweetcorn, drained
• 120 ml (½ cup)GOYA® Gordal Olive Salad, chopped, plus 15 ml (1 tbsp) brine
• 175 g (1¾ cups)grated Cheddar, Jack or Mexican cheese
• 2 cansGOYA® Tomato Sauce with Onion, Garlic and Coriander

Instructions

1. 1

   Prepare the peppers

   Heat the oven to 220°C (425°F). Cook the yellow rice in a large saucepan according to the packet instructions. Cut the tops off the peppers and remove the ribs and seeds. Stand them in a 1.9-litre (2-quart) microwave-safe baking dish, trimming just enough from their bases to help them sit level. Microwave on full power for 5 minutes, or until they begin to soften, then leave them to cool.

2. 2

   Mix the filling

   Meanwhile, heat the oil in a large frying pan over a medium heat. Cook the soy crumbles for about 5 minutes, stirring until browned. Stir in the shallots or spring onions and cumin, then take the pan off the heat. Combine this mixture with the cooked rice, sweetcorn, chopped olives, olive brine and 1½ cups of the cheese.

3. 3

   Fill and bake

   Spoon the filling into the cooled peppers. Arrange them in a baking dish and pour the tomato sauce around them. Cover with foil and bake for about 30–40 minutes, until heated through. Remove the cover, scatter over the remaining cheese, then tent the foil over the dish and bake for about 5 minutes more, until the cheese has melted. Garnish with sliced shallots or spring onions and serve with the sauce from the dish.

What are stuffed peppers?

Stuffed peppers are a familiar home-cooking format in many cuisines: hollowed peppers are filled with a savoury mixture and baked until tender. This version takes a convenient, pantry-friendly route, using seasoned yellow rice, soy crumbles, sweetcorn and olives.

The tomato sauce cooks around the peppers, while cheese in the filling and on top brings the ingredients together. The result is a mix of soft pepper, fluffy rice, sweetcorn and briny olive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 20g protein, 58g carbs, 20g fat.

The rice and sweetcorn provide most of the carbohydrates, while the oil, cheese and olives contribute much of the fat. Soy crumbles and cheese provide protein; serve a pepper with a generous portion of salad or other vegetables to balance the plate.

Getting the peppers ready

Even bases: trim only a little from the bottom of each pepper so it can stand upright without cutting through the flesh.

Quick softening: microwaving the peppers for 5 minutes gives them a head start before baking. Let them cool enough to handle before adding the filling.

Building the filling

Browned crumbles: stir the soy crumbles as they cook so they colour evenly, then take them off the heat before adding the other ingredients.

Seasoned rice: cook the packet rice as directed, then fold it through the crumbles with the sweetcorn, olives, brine and most of the cheese. The olive brine adds savoury sharpness throughout the filling.

Keeping the filling moist

Sauce around the peppers: pour the tomato sauce into the dish rather than over the tops of the filling. It warms alongside the peppers and can be spooned over when serving.

Foil cover: keep the dish covered for the 30–40-minute bake so the peppers heat through without the cheese on top drying out. Use a loose foil tent for the final few minutes.

How to tell when they are done

Tender peppers: the peppers should yield easily when pierced, but still hold their shape well enough to serve upright.

Melted cheese: after the final 5 minutes, the cheese should be soft and melted. If the peppers need more time, keep them covered and check them again shortly.

Serving the peppers

Spoon the tomato sauce from the baking dish around each pepper and finish with the extra sliced shallots or spring onions. A crisp green salad or simply dressed vegetables make a fresh contrast to the cheesy rice filling.

For an easy serving, present the peppers whole and let diners cut into them at the table.

Recipe notes & tips

• Choose peppers of similar size so they soften and bake at roughly the same rate.
• Trim only what is needed from each base to keep the filling enclosed.
• Drain the sweetcorn well so it does not make the rice mixture watery.
• Use a spoon to fold the filling together without mashing the rice.
• Keep the foil tented rather than pressed onto the cheese during the final bake.

Variations

• Change the cheese: use whichever grated Cheddar, Jack or Mexican-style cheese you have.
• Add fresh herbs: scatter chopped coriander over the peppers before serving.
• Bring extra heat: stir chopped chilli into the filling with the cumin.
• Use a different pepper mix: choose all red peppers for a sweeter flavour or mix colours for variety.
• Make it milder: use less olive brine and serve the remaining sauce on the side.

Common mistakes to avoid

• Trimming too much from the base: the filling may leak out; shave off only enough for the pepper to stand.
• Skipping the microwave step: the peppers may remain firm after baking; soften them for 5 minutes first.
• Overcooking the soy crumbles: they can dry out; stop once they are browned after about 5 minutes.
• Filling peppers while hot: the mixture can be awkward to handle; let the softened peppers cool first.
• Baking uncovered throughout: the tops can dry before the peppers are ready; cover the dish for the first bake.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a covered ovenproof dish at 180°C until piping hot, or microwave individual portions until heated through.

Frequently asked questions