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Vegetarian stuffed peppers

These peppers have a little kick to them and look great on a large dish.  The filling and the peppers can be prepared in advance and so it is a good recipe to assemble at the last minute.  
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, diced
  • 1 stick celery, sliced in half lengthways if necessary and then sliced thin
  • 1 tin mixed pulses, drained
  • 1 small tin butter beans (or potato beans, as MG likes to call them), drained
  • couple tbsp sweetcorn
  • half bottle passata
  • seasoning
  • 1 garlic, crushed
  • slug red wine
  • dash tabasco
  • sprinkle paprika
  • handful chopped coriander leaves
  • 6 peppers (vary the colours for beauty)
  • little olive oil
  • 3 tbsp natural Greek yoghurt
  • twist lime juice
  • handful chopped coriander
  1. Gently sauté the onion in the olive oil under golden and tender.
  2. Add the onion, carrot and celery and stir to coat in the oil. Cook gently for 5-10 mins.
  3. Add the mixed pulses, the butter beans and sweetcorn and mix well.
  4. Cover with the passata, season well and add the garlic, red wine, tabasco and paprika and coriander leaves. Heat until it is bubbling gently then turn down and simmer until the vegetables are mainly tender with a very slight bite and the pulses are cooked through.   Remove from heat until needed.
  5. Meanwhile, slice the peppers in half lengthways, deseed and depth. Baste the inside with a little olive oil and roast in a very hot oven for 10-20 minutes or until softened a little but before they flop entirely.  
  6. Remove from the oven and stuff with the bean filling. Return to a slightly cooler oven for another 30-40 minutes, covered with a baking tray or something to stop it drying out. Remove the cover for the last 10 minutes.   
  7. Meanwhile, make the salsa by mixing the yogurt, lime juice and coriander leaves.  
  8. Serve and enjoy.