Italian Stuffed Peppers
A hearty and flavour-packed vegan twist on classic Italian stuffed peppers, loaded with herbs, grains, and Mediterranean goodness.
This is what I’m talking about. A hearty, wrap around your ribs, vegan dinner is served. These are a fantastic main that will keep anyone happy on a cold night. Just so rich and savoury! You’re welcome.
This recipe appears in The Weekend Table, my favourite cookbook yet...though there is always room for a new family member! We have an entire Accidental Vegan chapter in that book, which as the name implies, means we were not creating vegan recipes for the sake of being vegan. I am always about flavour and as I created recipes here and there that were vegan, I added them to this chapter. I could have called the chapter the Unintentional Vegan...all delicious, and free from all animal products. I have suggested using Creme Fraiche in this recipe as an alternative to the Cauliflower Sour Cream but that is your call!
Make sure you check out some of our other veganista recipes, I can assure you they are all delicious:
Vegan Killer Vanilla Ice Cream
Need
- 1 Batch Marinara Sauce premade Recipe
- 120 Grams red rice
- water for steaming
- 6 capsicum/bell pepper different colours, stems removed
- 1 brown onion peeled and halved
- 200 Grams fennel
- 2 cloves garlic
- 40 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 1 Tablespoon balsamic vinegar
- 200 Grams Swiss brown mushroom(s) diced
- 400g Tins chickpeas, well drained
- a few basil leaves, plus more for garnish
- pink salt flakes and black pepper to taste BUY
- 1/2 Teaspoon dried red chilli flakes or to taste
- 1 Batch Cauliflower Cream to serve Recipe
Do
- 1
To steam red rice, place into the simmering basket, insert into the Thermomix bowl. Pour water over the top until you can just see it when tipping the Thermomix bowl on an angle.
- 2
Steam 30 min/100°C/speed 4/spatter guard. Set aside.
- 3
Preheat the oven to 180°C/360°F fan forced and place the rack on the bottom of the oven.
- 4
Cut the tops off each pepper so that when they stand together they are of equal height. Remove the interior seeds and membranes. Dice the tops and set everything aside.
- 5
Place the onion, fennel, garlic and EVOO into the Thermomix bowl and chop 6 sec/speed 6. Saute 20 min/Varoma/speed 1/spatter guard.
- 6
Add remaining ingredients, including the diced pepper tops Thermomix bowl and stir with a spatula. Add more EVOO as required. You need this mixture to be quite moist and sticky.
- 7
Pour about 5cm layer of Marinara Sauce into the bottom of a Dutch oven with a lid.
- 8
Stuff the peppers carefully with the rice mixture, filling them as full as you can. Stand each one up in the sauce inside the Dutch oven. Cover and roast for 45 minutes until well cooked and fragrant, with the sauce having reduced.
- 9
Serve immediately with fresh basil leaves and a dollop of Cauliflower Sour Cream or Creme Fraiche.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
