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Stuffed Peppers

Delicious, simple and quick – a perfect midweek meal with Mediterranean flavours.

Serves: 2
Time to prepare: 10 mins
Time to cook: 25 mins
Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

  • 2 red peppers, tops removed and de-seeded
  • Olive oil for brushing
  • 150g/generous 5oz vegan 'tuna'
  • 1 celery stalk, finely diced
  • 1 carrot, grated
  • ½ red onion, finely diced
  • 2 tbsp vegan Greek style yoghurt
  • 1 tbsp hot sauce
  • Juice and zest of ½ lemon
  • 1 tsp Dijon mustard
  • ½ tsp mixed herbs
  • Salt and pepper, to taste
  • 150g/scant 51/3oz vegan Cheddar cheese, grated. Violife or Cathedral City plant-based works well

Garnish

  • Fresh coriander, chopped
  • Spring onions, thinly sliced
  • Hot sauce (optional)

Instructions

  1. Preheat oven to 180°C/325°F/gas mark 5.
  2. Place the peppers upright in an ovenproof dish, brush them all over with oil, and bake for 15–20 minutes.
  3. Meanwhile, in a large bowl combine the plant-based 'tuna', celery, carrot, onion, yoghurt, hot sauce, lemon juice and zest, mustard, mixed herbs, salt and pepper plus two–thirds of the cheese.
  4. Once the peppers have cooled, fill them with the mixture. Top with the remaining cheese.
  5. Bake for further 5 minutes until the cheese is melted.
  6. Serve topped with coriander, spring onions and extra hot sauce (optional).

Chef's tip: Delicious as a starter. For a light lunch try with a crisp green salad or a pouch of microwave grains or rice. If you can't get vegan 'tuna', substitute with mashed chickpeas or shredded canned jackfruit.

For more great ‘Main Meals’, click here.

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