"Bajoques Farcides Veganes" (Vegan stuffed red peppers)
A tasty, vegan recipe for red peppers stuffed with rice, veggies, nuts and seeds
Ingredients
- 1 medium onion chopped
- 1 good glug olive oil
- 100 grams courgette chopped
- A few "cúdols" (garlic scape), chopped or tender garlic or a couple of cloves of garlic
- 275 grams "tomate tritutarado" (pureed tomato) I just blitz a small jar of our preserved tomatoes
- 30/40 grams mixed raw nuts and seeds I used walnuts and pumpkin seeds
- 2 large red peppers
- 125 grams white, short grain rice
- 50 grams cooked chickpeas
- 2-3 tbsp nutritional yeast
- 1-2 tsp dried oregano
- 1/2 tsp dried turmeric
- 1 tsp ground "ñora" or paprika
- a pinch chilli flakes optional
- freshly ground black pepper
Instructions
- Saute the onion in the olive oil and a good pinch of salt over a low to medium heat for a few minutes
- Add the courgette and "cúdols" (or garlic) and continue cooking until softened
- Tip in the "tomate triturado", add another pinch of salt if desired, mix well, cover and cook over a low heat for 10 minutes, stirring occasionally
- Meanwhile toast the nuts and seeds in a dry frying pan (or just buy toasted nuts and seeds)
- Whilst you're waiting for the veggies to cook prepare the red peppers. Cut the tops off the red peppers. Remove any seeds from the tops and inside the peppers.
- Preheat the oven to 200º centigrade. Prepare two sheets of baking paper and two sheets of tin foil, big enough to wrap the red peppers in.
- When the tomato mixture has finished cooking turn off the heat
- To the pan add the rice, chickpeas, nutritional yeast, herbs and spices and a pinch more salt if needed. Mix well to combine
- Fill the peppers with the rice mixture till they're about two thirds full
- Place the tops back on. Wrap each pepper in a sheet of baking paper, then in a sheet of tin foil, sealing the foil completely
- Place in the preheated oven and cook for 60-70 minutes depending on the size of the peppers (mine were in for 70 minutes). Half way through cooking turn over the peppers
- Remove from the oven and allow to rest for 10 minutes
- Carefully remove from the foil and baking paper and serve