Vegan Stuffed Pepper Recipe 🫑 Healthy and Delicious Meal Idea

By Refika's Kitchen · 60 min

Ingredients

Instructions

1. Make the spice mix first: combine all the spices (salt, hot chili powder, allspice, black pepper, dried mint, ground coriander, ground cumin, dried oregano, ground cloves) in a jar and store away from direct sunlight.
2. In a large pan, heat 2 tablespoons of olive oil and sauté the finely chopped onion and 3 cloves of garlic with a pinch of salt.
3. Add the tomato paste and 1 teaspoon of the spice mix to the onions and keep cooking.
4. Cut 8-10 thick pieces from the fleshy part of 3 tomatoes for caps; you can use pepper tops instead.
5. Add the bulgur, green lentils and a pinch of salt to the pan and sauté. Add the grated tomatoes, 1 cup of hot water and 1/2 teaspoon of salt, and cook until well combined.
6. Stir the chopped parsley, mint and green onions into the filling.
7. Cut the tops off the peppers, remove the seeds and membranes, rub the insides with a pinch of salt and prick small holes with a knife.
8. Fill the peppers with the filling, leaving a gap of less than half a centimetre at the top. Tap them on the counter to settle the filling and cover with the caps.
9. Stand the peppers upright in a wide-bottomed pot.
10. Mix 1 cup of hot water, 1 tablespoon of tomato paste, 2 tablespoons of olive oil, a pinch of salt and black pepper. Pour over the peppers.
11. Cover with a plate, then the lid. Cook on high heat until it boils.
12. Once boiling, reduce to low and simmer for about 45 minutes with the lid on. The stuffed peppers are ready to serve.

Summarized from Refika's Kitchen's video. Watch it for the details.

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