Veggie Stuffed Peppers
By: Agi Kaja
These fresh, juicy peppers are packed full with seasoned rice and nutritious veggies. This colourful dish looks great, and tastes even better!
Recipe from Whole Food Earth®
Veggie Stuffed Peppers
Category
LunchCuisine
InternationalThese fresh, juicy peppers are packed full with seasoned rice and nutritious veggies. This colourful dish looks great, and tastes even better!
Ingredients
- 4 Peppers (any colour)
- 500 ml Vegetable Stock
- 200g Basmati Rice
- 100g Mushrooms
- 1 Tin Chopped Tomatoes
- 2 Garlic Cloves
- 1 Onion
- 1 tsp. Turmeric
- 1/2 tsp. Salt
- 1 tbsp. Oil
- Chopped Fresh Parsley
- Vegan Grated Cheese (optional)
Directions
- Preheat oven to 200°C/ gas mark 6.
- In a saucepan, add the rice, turmeric and vegetable stock. Bring rice to the boil, place a lid on it and simmer for 15 minutes.
- Whilst the rice is cooking, cut the top off of the 4 peppers and scoop out the seeds.
- Heat a tbsp of oil in a separate pan and add the chopped garlic, onion, parsley, mushrooms, tomatoes, the pinch of salt and cook until softened.
- Once cooked, add the rice and and mix to combine. Remove from heat.
- Fill each pepper with the rice mixture, sprinkle with optional grated vegan cheese.
- Place peppers on a baking tray and cook for 20 - 25 minutes.
- Sprinkle a few parsley sprigs on top and they're ready to serve!
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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