Vegan Stuffed Peppers with Buckwheat, Rice and Veggies

When I tell people I don’t eat meat, I don’t eat fish and now I don’t eat eggs and dairy….then I get that look, the look of ‘what an earth do you eat girl?’. Yes I know for some it’s hard to understand but the plant-based lifestyle suits me and my digestive system really well. To be honest I don’t actually miss cheese, I wasn’t massive milk drinker as had lactose issues as a child, and yogurt has never been a huge part of my life, as the type of yogurt I like is the really sour stuff my grandma used to make. It’s been pretty easy, except for when eating out!

Vegan Stuffed Peppers

So I’ve decided to incorporate more plant-based ( vegan) cooking recipes instead of just baked goods, now this recipe can easily be adapted to your taste and dietary needs such as adding in some meat, switching out the veg and using grains you prefer such as couscous or quinoa.

Vegan Stuffed Peppers

If you are following something like SlimmingWorld or WeightWatchers you’ll noticed that this recipe is completely free on Filling & Healthy and syn free, keeping it sweet on your waist line. Eating a dish like this, you wouldn’t even know that it’s healthy eating.

Vegan Stuffed Peppers

Ingredients
1 Chopped Onion
2 Crushed Garlic Cloves
1 Chopped Courgette
50g Chopped Green Beans
50g Broken Cauliflower
1 Chopped Chili
Handful of Spinach
1 Tsp Curry Powder
1/2 Tsp Chilli Flakes
1/2 Tsp Mixed Herbs
2 Tbsp Buckwheat
25g Rice
300ml Vegetable Stock (OXO)
3 Bell Pepper

Instructions

Vegan Stuffed Peppers

Lightly spray a pan with oil and add the chopped onion  and garlic, stir and cook until the onion has softened.

Vegan Stuffed Peppers

Then add chopped courgette, chopped green beans, broken cauliflower pieces and chopped chili.

Vegan Stuffed Peppers

Add buckwheat, rice, curry powder, chilli flakes and mixed herbs and stir well for about 2 minutes.

Vegan Stuffed Peppers

Add a handful of Spinach and stock to the pan, bring to the boil and then simmer for 10 minutes until the rice is cooked.

Vegan Stuffed Peppers

Slice 3 bell peppers in half and remove stem and seeds.

Vegan Stuffed Peppers

Fill the peppers with the rice mixture and place into an oven safe dish.

Vegan Stuffed Peppers

Bake in the oven at 180c for 15 minutes

Vegan Stuffed Peppers

Serve immediately and option sprinkle with cheese if desired.

Vegan Stuffed Peppers
Serves 3
Easy, delicious healthy stuffed peppers with rice, veggies and buckwheat.
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 Chopped Onion
  2. 2 Crushed Garlic Cloves
  3. 1 Chopped Courgette
  4. 50g Chopped Green Beans
  5. 50g Broken Cauliflower
  6. 1 Chopped Chili
  7. Handful of Spinach
  8. 1 Tsp Curry Powder
  9. 1/2 Tsp Chilli Flakes
  10. 1/2 Tsp Mixed Herbs
  11. 2 Tbsp Buckwheat
  12. 25g Rice
  13. 300ml Vegetable Stock (OXO)
  14. 3 Bell Pepper
Instructions
  1. Lightly spray a pan with oil and add the chopped onion and garlic, stir and cook until the onion has softened.
  2. Then add chopped courgette, chopped green beans, broken cauliflower pieces and chopped chili.
  3. Add buckwheat, rice, curry powder, chilli flakes and mixed herbs and stir well for about 2 minutes.
  4. Add a handful of Spinach and stock to the pan, bring to the boil and then simmer for 10 minutes until the rice is cooked.
  5. Slice 3 bell peppers in half and remove stem and seeds.
  6. Fill the peppers with the rice mixture and place into an oven safe dish.
  7. Bake in the oven at 180c for 15 minutes
  8. Serve immediately and option sprinkle with cheese if desired.
Tejal's Kitchen http://www.tejalskitchen.com/
Footer

Follow admin:
Latest posts from

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.