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All recipes are deliciously vegan.

Stuffed Peppers with No-Cook Curry Sauce

gluten free
wheat free
kid friendly
cheap as chickpeas
freezable
low fat low sugar, diabetic friendly
2 spoon difficulty rating

50-60 minutes

20-30 minutes preparation and cooking; 25-30 minutes baking

Serves: 4

Stuffed Peppers with No-Cook Curry Sauce

A lovely update on this traditional veggie dish. The sauce is easy and can be made while the peppers are baking. Alternatively, use a sauce from a jar - many are vegan, just read the labels! (Aldi's are mostly suitable and very good value as well as being tasty.) You can also add cooked beans or lentils, as in the photo - basically, this is a very versatile dish. 
 

Serving suggestions 
Oven Roasted Tofu Mediterranean (so your oven is used to full capacity, yay!) or a big bean salad for extra protein.

 

Ingredients: 

Stuffed Peppers

  • 4 large red, orange or yellow peppers
  • Oil spray – 2 squirts
  • 2 medium onions, chopped – red onions look especially nice
  • 3 large garlic cloves, crushed
  • 1 tbsp fresh ginger, peeled and grated
  • 2 tbsp sherry/wine – any type that is vegan, OR 2 tbsp hot stock
  • 400g/14oz cooked brown rice OR other cooked grain as suggested below. (NB 200g/7oz dried brown rice is the equivalent if cooking from scratch)
  • 1 x 326g tin unsweetened sweetcorn, drained OR 250g/9oz frozen OR 1 tin black beans, rinsed and drained
  • 2 large tomatoes, chopped
  • Zest of 1 large lemon
  • 1 tbsp lemon juice (NB zest lemon first before squeezing the juice)
  • 1 tbsp balsamic vinegar
  • 1 tsp Aminos OR soya sauce or use tamari for GF option
  • Optional: half a tin/120g black or kidney beans or lentils, heated through with the main mix

No-Cook Curry Sauce

  • 1 tbsp mild or medium curry powder, according to taste
  • 1 tsp olive oil
  • 1 tin of plum tomatoes
  • 10-15 dried apricots – use less if they are the brown unsulphured type – the sulphured orange variety is tarter
  • 1-2 large cloves of garlic, according to taste
  • 1 pinch chilli powder – OR if you like hot food, quarter to half a green chilli, seeds removed
  • 1 small red or yellow pepper, roughly chopped

Method: 

1. Put the rice on to cook if you are making it from scratch.

2. Cut peppers lengthways and remove seeds and white pith. Set aside.

3. Stir-fry onions in large non-stick pan or large heavy-bottomed pan in 2 squirts of oil spray for a few minutes until they just start to brown.

4. Add garlic and ginger and continue to sauté for another 2-3 minutes – add the stock/alcohol at this point if starting to stick.

5. Preheat oven to 200°C/400°F/Gas Mark 6.

6. Add sweetcorn and simmer for another 2 minutes. Add the stock/alcohol if not already done so.

7. Check rice is cooked.

8. Add cooked rice, tomatoes, lemon juice and zest, vinegar and Aminos/soya sauce and mix well together.

9. Fill pepper halves with rice and vegetable mixture, pressing well into the peppers and piling high.

10. Cover with foil and bake for 25-30 minutes or until the peppers are cooked.

11. Meanwhile, make the sauce. 

12. Blend everything - including the oil and curry powder mixture - until smooth.

13 Warm sauce gently – don’t boil – and serve with the stuffed peppers.

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