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The Cookery Book

VEGAN

Stuffed Yellow Peppers

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Stuffed Yellow Peppers

Serves 6
Preparation Time: 20 mins
Cooking Time: c. 30-40 mins at 180C/Gas 5
 
This makes a very easy lunch or supper and is very tasty.

 


Ingredients
 

  • 300g couscous or rice (black, red, wild, for variety or even mixed grain)

  • I x stock cube

  • Olive oil

  • 2 x red onions, or chopped spring onions plus green parts

  • 6 x dried tomatoes

  • 3 desertspoon capers, drained

  • 6 gherkins, cut into small slices

  • 12-18 black and green olives, stoned and cut in half

  • 3 x tablespoons tomato purée

  • 100g pine nuts (even better dry roasted in a pan)

  • 50g flaked almonds

  • 50g sunflower seeds

  • Large handful fresh parsley, chopped

  • 1 tablespoon dried herbs

  • Sea salt

  • Freshly ground black pepper


 

 
Method

1.   Pre-heat the oven to 180ËšC

2.  Take the yellow peppers, with a sharp knife  cut a round hole at the top and carefully remove the stalk, white pith and knock the seeds out by tapping the pepper holding it upside down.   Now place the peppers into a roasting tray.

3.  Meantime, place the couscous into a large mixing bowl and cover generously with boiling water.  

4.  Crumble in a stock cube and mix with a fork, cover and leave to stand for a few minutes whist the couscous  swells and becomes thoroughly moistened.

5.  In a separate frying pan, fry the sliced onions, add the dried tomatoes, which should be cut into small pieces with scissors, tomato pureee and herbs.  When softened, remove from the heat.

6.  Add the onion and tomato mixture to the couscous, together with the capers, gherkins, olives, pine nuts, flaked almonds and sunflower seeds and mix thoroughly.  If necessary, add a little more boiling water.

7.  Finally add some season and a large handful of fresh chopped parsley.

8.  This mixture can now be spooned into each pepper cavity and any left over can be piled around the peppers in the roasting dish.

9.  Drizzle with olive oil and bake in the oven for about 40 minutes, or until browned and the peppers should feel soft when poked with a sharp knife.

10.  For variety, you can also add dried cranberries or chopped tinned anchovies.  Or
    how about onion, sliced mushrooms, fresh tomatoes and pine nuts as shown below.


 

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