Stuffed Bell Peppers - Vegetarian
- kitchen-jungle
- Jul 3, 2020
- 2 min read
So one evening, my sister and I were on our frequent lockdown strolls and we were both trying to brainstorm some new ideas for meals. As we were walking up the hill, both of us stayed silent for a bit. I assumed we stopped talking because we were both out of breath walking up a hill but little did I know, we were both just plotting the same idea. I turned to her and said, ‘what about stuffed peppers?’ She looked straight at me, beaming and said she was just about to suggest this. It was like fate, this recipe had to be created.
Not only is this recipe vegetarian, but it’s also easily adapted to cater to anything you can find in your fridge/kitchen jungle. For my filling, I opted for brown rice (leftover from the day before), fresh spinach, sweetcorn, onions and some mushrooms. These were all fried together, seasoned up and ready to be filled into the bell peppers.
Of course this then had to then be topped off with cheese. I found that a combination of grated medium Cheddar and Mozzarella worked really well together.
Recipe Notes:
- Grease your baking dish and the peppers with some vegetable oil. Just to ensure they crisp up slightly around the edges.
- When preparing the peppers, I simply cut these in half and removed the middle and the seeds. You can leave the stork on for decoration, but realistically, this did not work with all the peppers I used. Some of the peppers I used were a little misshapen, so I cut a very thin slice off the bottom to ensure they would sit straight in my dish. These little cut offs were then finely chopped and added to the mixture.
- Do not overfill them. It’s really tempting to overfill but you want to ensure that there is enough room for the cheese
- Ensure that the peppers are cooked on a low heat. Remember that the peppers are raw, but the filling is cooked, so you want to ensure that the peppers come out soft and the cheese is not burnt. If the cheese is not brown enough, it can always be shoved under a grill for 3-4 minutes.
- I found that I had a little leftover mixture, but for me this was not an issue at all. Whilst waiting for the peppers to cook and me being my impatient self, I of course boiled some Rigatoni pasta. I mixed the leftover stuffing mixture with some creamed cheese, stirred this into the pasta, sprinkled it with more cheese of course and it was baked in the oven, right below the peppers, keeping them company.
For my full list of ingredients:
Assorted Bell Peppers (I opted for 1 Green, 2 Yellow and 1 Red; Orange would have been nice too)
Vegetable Oil for greasing
Brown Rice
Fresh Spinach
Frozen Sweetcorn
Mushrooms (Diced)
Couple of Garlic Cloves (Finely Chopped)
Onions (Diced)
Mozzarella Cheese (Grated)
Medium Cheddar (Grated)
Salt and Pepper (To taste)
Optional Flavourings; Oregano, Garlic Powder, Fresh Green Chilli’s
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