Vegan Stuffed Red Peppers Recipe

These sweet pointed red stuffed peppers are a delightful treat to cook and eat.

If you want to impress with a very tasty vegan meal then my recipe is the vegan meal for you.

The red peppers are not stuffed with rice or potatoes, they are stuffed with a parsnip and zucchini filling with garlic soya yogurt and portobello mushrooms.

The gorgeous bright red peppers taste naturally sweet and roasted while the filling is creamy and delicious with a hint of garlic mushroom flavours. I use half of a teaspoon of my mild curry powder recipe which shows how small amounts of curry powder spices can season dishes in such a fantastic way without it even tasting of curry.

My vegan stuffed peppers recipe is easy to make and contains many healthy ingredients.

Red peppers contain more Vitamin C than oranges, parsnips are high in fibre and like the mushrooms and zucchinis contain many vitamins and minerals.

Ingredients for Vegan Stuffed Peppers Recipe
2 Medium Sweet Red Pointed Peppers
650g Parsnips (peeled, chunks)
150g Zucchini (peeled, small chunks)
1 Garlic clove (minced)
2 Flat Portobello mushrooms (diced small)
1/2 tsp Chef Jeenas Mild Curry powder
Rice bran oil or other oil
2 Tbsp Soya Yogurt
Salt to season

How to make Vegan Stuffed Peppers

Drizzle a little oil onto a baking tray.

Carefully slice two red peppers down the middle, remove and discard all of the seeds.

Place peppers onto the oven tray.

Put the zucchini and parsnips into a pan with some lightly salted water, bring to the boil and boil on a medium heat for 20 minutes or until all the vegetables have softened enough to mash.

While the parsnips and zucchini cook drizzle a small amount of oil into a small frying pan and gently fry the mushrooms for a few minutes stiring often - pour straight onto a plate.

Using the same pan use a very small amount of oil and fry the garlic for minute or two making sure that you constantly stir the garlic around the pan to prevent burning - add the curry powder keep stiring for one minute then take straight from the heat and pour onto the plate.

You want the garlic to be cooked but not burnt.

If you over cook the garlic start again.

When the parsnips and zucchini are cooked drain all of the water away and mash.

Taste and add salt to season.

Add the yogurt and keep mashing.

Stir the mushroom and garlic into the mash.

Spoon the parsnip and zucchini mash mixture into the peppers.

Once cooked serve with basmati rice.

Enjoy Chef Jeenas Vegan Stuffed Pointed Red Peppers Recipe.

See more of Chefs step-by-step vegan recipes:

Vegan recipes page 1

Vegan recipes page 2

Vegan recipes page 3

Vegan recipes page 4

Vegan recipes page 5