Vegan Stuffed Peppers

Vegan Stuffed Peppers are a tasty dish of bell peppers filled with rice, vegetables, herbs and walnuts as the 'meat'.

📝 Ingredients

• 1 1/4 cups (250g) cooked rice (If uncooked, you will need 1/2 cup (100g) dry rice)
• 1 1/2 cups (150g) walnuts
• 2 tablespoons oil (divided)
• 1/2 tablespoons soy sauce (or tamari for gluten-free)
• 1/2 teaspoon garlic powder
• Salt and pepper
• 1 onion (diced)
• 1 clove garlic (diced)
• 1 can (15oz / 400g chopped or crushed tomatoes)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 bell peppers (any color)
• 1/2 cup 50g vegan cheddar cheese (grated)

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F / 200°C
2. 2If not using leftover rice, cook the rice according to packet instructions.
3. 3Meanwhile, for the walnut meat: add the walnuts, 1 tablespoon of oil, soy sauce, garlic powder and salt and pepper to a food processor. Whiz until crumbly, but don’t over-process it or it will become puree.
4. 4Heat the remaining oil in a frying pan and cook the onion for 3 minutes until soft. Add the garlic and cook for a further minute. Add the can of chopped tomatoes and their juice, along with the dried thyme and dried oregano. Stir well and bring to a boil. Reduce the heat and simmer for 5 minutes, then and stir in the rice and walnut meat and season with salt and pepper.
5. 5Half the peppers lengthways and remove the seeds and membrane.
6. 6Place the peppers, cut side up, onto a lightly greased baking dish. Spoon the mixture into the peppers, then sprinkle the top with cheese.
7. 7Cover the dish with foil and bake in the oven for 25 minutes or until the peppers are soft. Remove the foil and cook for a further 5-10 minutes to brown the cheese.