Vegan Stuffed Capsicums
Author: Nikki
Recipe type: Mains
Serves: 6
Ingredients
- 2 x 420g tins of lentils, rinsed
- 140g of apple puree
- ½ cup rice
- 3 teaspoons crushed garlic
- 1 medium to large onion, diced
- ½ teaspoon smoked paprika
- 3 tablespoons chopped parsley
- ¼ cup nutritional yeast flakes
- olive oil
- 6 medium size red capsicums
- ½ cup mozzarella cheese - vegan
Tomato Sauce
- 700g passata
- 1 tablespoon rice malt (or you could use agave)
- 1 teaspoon salt
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- Pinch of pepper
- chili flakes for heat (optional)
Instructions
- Cook rice, rinse under cold water & set aside
- Preheat oven to 190oC
- Cut tops off capsicums, remove core & seeds. Set aside
- Sautee chopped onion until translucent
- In a large bowl combine the rice, lentils, apple puree, garlic, onion, paprika, parsley & nutritional yeast flakes
- Stuff each capsicum tightly
- Lay peppers down in an oiled lasagna tray so they sit neatly alongside one another
- Whisk together the passata, salt, pepper, rice malt, basil and oregano (& chili flakes)
- Pour tomato sauce over capsicums
- Cover with aluminum foil (I spray the underside of the foil with oil)
- Bake at 190oC for 40 minutes, then remove the foil and bake for a further 10 minutes
- Sprinkle with mozzarella cheese & bake until cheese is melted and bubbly
- Remove from the oven & allow to stand to 10-20 minutes before serving
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