These Stuffed Red Peppers came about when I had to quickly decide what to make a few of my lovely friends who are veggies and vegans that were coming to a BBQ that had lots of meat on the menu!!
I’d seen stuffed peppers on plenty of menus but never attempted them myself. The base of the filling is a mushroom ragu that I often made for catering events as it is packed with flavour and nicely replaces meat for vegans.
The best thing about these Stuffed Red Peppers is that you can have the filling pre-made and make sure to freeze any leftover filling. They also reheat really well on a BBQ if you happen to find yourself in the same position as me!
To create a full meal of these Stuffed Red Peppers, add some precooked rice to the bottom of each!
- 4 x red peppers
- 1 small onion, diced
- 3 cloves garlic, minced
- 180g chestnut mushrooms, diced
- 1 tsp paprika
- 1 tsp mixed dried herbs
- 2 tbsp balsamic vinegar
- 150g tomato concentrate or passata
- 1 x 400g tin beans – kidney, chickpea, cannellini, butterbean; drained & rinsed
- 1 x 200g tin sweetcorn, drained and rinsed
- Preheat the oven to 200°C/180°C fan/400°F.
- Top each red pepper and remove the seeds. Place in a roasting tin and roast x 20 minutes or until the skin blisters.
- Place a teaspoon of oil in a large saucepan and place over a low heat.
- Add the onions, garlic and mushrooms and cook until soft through. Add the paprika, herbs, balsamic and tomato. Stir to combine and bring to a gentle boil, allow to boil for 5 minutes before returning to a simmer for 20 minutes.
- Remove from the heat and stir through the beans and sweetcorn.
- Spoon the mix straight into the roasted red peppers and return to the oven for 5 minutes to heat through.
- Serve with drizzle of yoghurt and fresh herbs.