Stuffed Peppers with Rice, Tomatoes, Mixed Vegetables and Black eyed peas
Stuffed peppers are popular in lots of European and Mediterranean countries and each country has it’s version of stuffing from mild to spicy. I like to stuff mine with a variation of rice, couscous or quinoa depending on what I have available in the fridge. The red and yellow peppers as they are sweeter and better for stuffing with rice, tomatoes, mixed vegetables and black eyed peas.
For this recipe – Vegans can leave out the cheese or substitute it with vegan cheese.
Stuffed Peppers with Rice, Tomatoes, Mixed Vegetables and Black eyed peas
Stuffed peppers are popular in lots of European and Mediterranean countries and each country has it's version of stuffing from mild to spicy. I like to stuff mine with a variation of rice, couscous or quinoa depending on what I have available in the fridge. The red and yellow peppers as they are sweeter and better for stuffing with rice, tomatoes, mixed vegetables and black eyed peas.For this recipe - Vegans can leave out the cheese or substitute it with vegan cheese.
Course Breakfast, dinner, lunch, Snack
Cuisine Indian
Keyword stuffed peppers
Servings 2
Author Mina Joshi
Ingredients
4 large peppers any colour
For the stuffing
½ basmati rice
1 cup passata
½ mixed vegetables chopped small
½ cup boiled black eyed peas
1 small chopped red onion
½ cup grated or sliced cheese or Vegan Cheese
salt to taste
pepper to taste
½ tsp turmeric
6-7 small boiled potatoes
Instructions
Prepare the stuffing
Wash the rice and leave them to soak.
Prepare the vegetables by chopping them small.
Add 2 cups of water and allow the water to boil. Once it starts to boil, add the rice, vegetables and the black eyed peas to the water. Add the salt,pepper, turmeric and HALF the passata. Stir and close the lid and allow this to cook for 10 minutes on medium heat.
Prepare the peppers
Wash and cut the tops of he peppers. Save the tops of the peppers to use as cover for when the stuffed peppers are cooking.
Transfer the peppers into a pot of water and cook the peppers for 10 minutes or until theya are wilted and soft.
Drain the water and transfer the peppers to a greased baking tray. Pour the remaining passata on the base of the peppers and add salt and pepper to the passata.
Fill the peppers with the cooked rice mixture and top them with the chopped onions grated or sliced cheese.
Cover the peppers with their tops. Add the boiled potatoes around the peppers.
Cook for 10-12 minutes. Remove from the oven and serve them hot after removing the tops covering the pepper.
Scoop the warm passata sauce over the potatoes and peppers and enjoy
This is what my sliced pepper looks like.
These are some more stuffed pepper recipes in the blog you may wish to try out:.
I used Black eyed peas as a stuffing in this recipe. You can also use them to make curries and my recipe for Black eyed pea curry is here and here.
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I am a busy working mum who aims to make quick and healthy authentic vegetarian and vegan dishes for my family. I am also a face to face and online cookery teacher, recipe developer, restaurant and product reviewer. I share all recipes with step by step instructions.
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