Sometimes it’s the simple dishes that give the most glee. Case in point, shiny stuffed peppers! This is the first time I’ve made such a dish, and it really is ridiculously fun to whip up. I can imagine serving this at a dinner party with salad on the side, with soup…or just cake! 😀
I had a packet of tagine sauce lying around which needed to be used up, so this happened. I am rather pants at sauces and stuff, and sometimes even the most health-conscious and snobbish of cooks will crack open a can of beans or a pre-made sauce packet. It’s really delicious stuff, so I don’t mind deferring to the experts. :p
- 1/2 cup prepared Moroccan tagine sauce (Woolworths vegan brand)
- 1/2 cup pre-cooked brown lentils
- 2 green peppers, approx 120g each
- 1 cup diced and steamed pumpkin
- 1 cup green beans, steamed
- 1/4 cup pre-cooked brown and wild rice
- 1/4 cup slivers of almonds
- handful of basil
- thyme, spices of choice
- Optional: 2 TBSP nutritional yeast
- Preheat the oven to 180C and spray a baking tray.
- In your food processor, blend together the pumpkin and basil with a some of the apple cider vinegar and paprika until somewhat broken down.
- Transfer to a medium-large bowl with the lentils and tagine sauce and stir to combine.
- Quickly clean out the food processor and blend together the green beans, rice, and almonds and lots of thyme until smooth-ish. Add some more of the apple cider vinegar.
- Cut the tops of your peppers open and take out the seeded innards, rinsing out any stray seeds.
- Spoon 1/4 of the rice-bean mixture into the bottom of each pepper. Then spoon the lentil tagine mixture into each, and repeat til you end with the tagine mixture on top.
- Bake for 30-40 minutes or so until the tops get wrinkly.
I fed both of these to Man-thing for dinner and he said it was rather stuffing (muahah!), so perhaps one per person is sufficient with some light sides, or as an awesome mini lunch. One can easily add more nuts and maybe even some chutney on the side…so many possibilities when the dish itself is tasty!
This really feels like an October dish – bright, colourful, warm and comforting. Definitely a dish one can make often and with cheer! It’s getting incredibly cold at the moment with ridiculous pre-summer winds, so food like this is really something of a lifesaver when you’re in fluffy sweaters not a week after parading around in flip-flops and tank tops.