Marfigs' Munchies

Adventures in vegan eats and feats

29 days of rice – stuffed tagine peppers – day 17

5 Comments

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! 😀

stuffedpepperportrait1

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

stuffedpeppercutopentwostuffedpeppercutopenIngredients (serves 1-2):

  • 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

How-to:

  1. Preheat the oven to 180C and spray a baking tray.
  2. In your food processor, blend together the pumpkin and basil with a some of the apple cider vinegar and paprika until somewhat broken down.
  3. Transfer to a medium-large bowl with the lentils and tagine sauce and stir to combine.
  4. 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.
  5. Cut the tops of your peppers open and take out the seeded innards, rinsing out any stray seeds.
  6. 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.
  7. Bake for 30-40 minutes or so until the tops get wrinkly.

stuffedpepperspooned stuffedpepperspooned1I 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!

stuffedpepperwindow stuffedpepperspoone3This 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.

stuffedpepperportraitstuffedpepperportrait12What do you usually stuff peppers with?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

5 thoughts on “29 days of rice – stuffed tagine peppers – day 17

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  4. Just made stuffed peppers (red not green, the red digest much better lol) for my Husband & Dad used, yes ground round (98% lower fat) sauté onion and brown rice, used tomato sauce mixed in and poured on top with cheese! Mine was brown rice. black beans lots of spice to taste, tomato sauce and Vegan Cheese. And guess what the Husband and Dad liked mine better…..go figure. Ha!

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