Vegan Stuffed Bell Peppers Recipe
This is an old fashioned vegan stuffed bell pepper recipe. Aside from no meat it is also dairy free.
This recipe used potatoes in the stuffed peppers, but you can substitute rice if you like as in the photo.
Vegan Stuffed Bell Peppers Recipe
Yield:
4
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hour 10 minutes
Vegan and dairy free stuffed bell peppers
Ingredients
- 4 large bell peppers
- 1 eggplant, peeled and cubed
- 2 large russet potatoes, cubed
- One 2’’ fresh ginger, peeled
- 2 fresh green chilies
- 3-4 garlic cloves, peeled
- 1 small onion
- Pinch of cayenne pepper
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp cumin seeds
- Salt and freshly ground black pepper to taste
- 4 tbsp canola oil
Instructions
- Slice the tops off from the peppers and scrape out their seeds.
- Cut off the base slightly to flatten it out, so that it can stand without falling.
- Fill a large pot with water and bring it to a boil.
- Drop in the peppers and boil for about 5 minutes or until par-boiled.
- Drain them out into a colander and set aside.
- Drop the potatoes into the same boiling water and cook for about 10 minutes or until they are cooked through; drain and set aside.
- Warm up your oven to 350 degrees F.
- Dump the ginger, onion, chilies as well as garlic cloves into a blender and add a splash of water into it.
- Pulse into a smooth puree and set aside.
- Heat 2 tbsp of oil, in a large, deep-bottomed skillet and throw in the eggplant cubes.
- Sauté for about 10 minutes, stirring often, until they brown evenly and drain them out into a bowl; set aside.
- Pour remaining oil into the skillet and heat until it shimmers.
- Toss the potato chunks into it and sauté them for about 5 minutes or until they brown nicely.
- Throw in the cumin seeds into the same pan and fry until they darken in colour and start crackling.
- Stir in the ground coriander as well as turmeric and scrape out the prepared puree into it.
- Stir fry the mixture briskly until the onions caramelize and dump the browned veggies back into the skillet.
- Stir them all together until the veggies are well coated with the mixture and sprinkle a dash of seasonings into it.
- Stir in a dash of cayenne pepper and cook for a couple of minutes or until the veggies are heated through.
- Grease a baking sheet lightly with small amount of oil and place the peppers on them.
- Stuff spoonfuls of the veggie filling within the hollowed cavity of the peppers and roast for about 20 minutes or until the peppers soften.
- Sprinkle fresh cilantro on top and serve right away
Last Updated on April 21, 2023 by Carleen
