Found it! The vegan stuffed pepper recipe you NEED to make tonight
One of the hardest parts about kicking off a plant-based or vegan diet is finding ways to enjoy the meals you're used to without scrimping on taste.
Foodie and blogger Amy Mulvaney is going vegan for a month, and she's been sharing a whole host of simple, budget-friendly and – above all – tasty recipes with us throughout her journey.
Her latest recipe is for these seriously tasty roasted and stuffed red pepper cups. "Whenever I’m stuck for ideas for what to make for dinner, I always make these," says Amy.
"They’re easy to make, they’re filling and delicious, and it looks like you put a lot more effort into making them than you actually did!
"To keep these vegan, I’m omitting turkey mince and cheese on top, but feel free to add them in."
Roasted and Stuffed Red Pepper Cups
Ingredients
- 2 red peppers
- One packet microwaveable or boil-in-bag brown rice
- ½ onion
- ½ courgette
- 6 button mushrooms
- 2 tomatoes
- 1 tsp garlic powder
- 1 tsp chilli powder
Method
- Preheat oven to 175 degrees C.
- Slice off the top of the peppers.
- Cook the rice as per instructions.
- Chop up all the vegetables and any remaining pepper from the tops.
- Mix the vegetables, garlic powder, chilli powder and rice together. Add any extra vegetables that you like.
- Stand the peppers on a lined baking tray and fill with the vegetable mixture.
- Pop the peppers in the oven and cook for 15-20 minutes until roasted.
- Serve and enjoy!
Amy Mulvaney blogs about all things lifestyle, beauty and fashion over on What She Does Now.
