Ready to impress your guests at the next dinner party with some beautiful vegan baked stuffed peppers? Here’s why this dish is so great – baked peppers are super easy to make, it can be relatively inexpensive depending on your filling, plus its a fantastic dish if you’re looking to get creative in the kitchen. Seriously, there are gazillion ways you can stuff these. Some of my favourite combinations include rice, lentils, mushrooms, a mix of veggies, or cous cous (always with garlic if I had it my way!).
To make these babies, you just need to cut off the top, clean them, stuff them evenly with your mix of choice, put the top back on, and stick them in the oven. Leave them to cook while you’re relaxing on the couch with a nice cup of wine.
I personally prefer to use red or yellow peppers because they are less bitter, but the green ones are fine too!
- 4 peppers
- 200g mushrooms
- 200g lentils
- 1 onion
- 2 garlic cloves
- 1 tsp ground cumin
- olive oil
- salt and pepper
- Pre-heat the oven to 180°.
- Wash the peppers. Cut off the tops and clean out the seeds. Set aside.
- Cut the mushrooms, onion, and garlic into small pieces. Fry in a pan with a bit of oil over low/medium heat for about 10 – 15 minutes. Season with cumin, salt and pepper.
- Stuff the peppers, but their top back on, and place in an oven dish. Stick the the oven covered with tin foil for 40 minutes. Remove the foil, and cook for a further 10 minutes.