Stuffed Peppers – three recipes in one!

Stuffed peppers

Today I’ve got something for everyone. Three different ways of stuffing peppers. Two are vegan, two are nut free, all of them are gluten free and none of them are raw! Hopefully this will keep everyone (more or less) happy. And three recipes for the price of one, a bargain, I say!

So the idea behind this was, one day I started thinking what if I made quiche but swapped the pastry base for peppers? Then I thought, but there are several ways to make a quiche. Et voila! Three ways to stuff a pepper!

red peppers

I used red peppers in my recipe but yellow would work just as well, although I wouldn’t use green because they’re not as sweet. You could, of course, always forget the peppers and actually use these recipes as quiche filling.

The cashew nut filling is based on this recipe for cashew nut cheese.

So here we go ; )

Red Peppers Stuffed with Cashew Nut Cheese

Preparation:   5 minutes                                Servings:  For one whole pepper (2 halves) Cooking time: 15 minutes in the frying pan                     For one person.                                                               25 minutes in the oven.                                                                                                                       + soaking time                                                                                              Total:                 45 minutes

Ingredients:

1 large red pepper

55g grated courgette

30g grated carrot

40g leek finely diced

50g raw cashews

2 tbsp lime juice

2 tbsp extra virgin olive oil

1 tbsp water

1 tsp garlic powder

1/2 tsp salt

1tbsp ground almonds (optional)

Soak the cashews for at least 4 hours. Preheat the oven to 200ºc.  Saute the courgette, carrot and leek in 1 tbsp of extra virgin olive oil for about 15 minutes. Meanwhile put the following ingredients in a blender; the cashews (drained), the lime juice, 1 tbsp extra virgin olive oil, the water, the garlic powder and the salt. Blend until creamy and smooth. With a spatula mix the sauteed vegetables with the cashew mixture. Taste to see if you need to add more salt. Wash the pepper, cut it in half lengthwise, remove the seeds and membrane. Using the spatula put the cashew cheese and vegetable mix into the pepper, pushing it into the corners as you go. Place pepper on a baking tray lined with greaseproof paper. Sprinkle ground almonds on top if using. Bake in the oven for 25 minutes or until golden brown.

Red Peppers Stuffed with Tofu

Preparation:   5 minutes                                Servings:  For one whole pepper     Cooking time: 15 minutes in the frying pan                     For one person.                                                               25 minutes in the oven.                                                                                       Total:                 45 minutes

Ingredients:

1 large red pepper

55g grated courgette

30g grated carrot

40g leek finely diced

100g smoked tofu

2 tbsp water

2 tbsp extra virgin olive oil

1 tsp miso

1/2 tsp salt

1 tbsp ground almonds (optional)

Preheat the oven to 200ºc. Saute the courgette, carrot and leek in 1 tbsp of extra virgin olive oil for about 15 minutes. Meanwhile put the following ingredients in a blender; tofu, water, 1 tbsp extra virgin olive oil, miso and salt. Blend until smooth. With a spatula mix the tofu and sauteed vegetables together. Cut the red pepper in half lengthwise, remove the membrane and seeds. Put the tofu mixture in the pepper. Sprinkle with ground almonds if you wish. Place on a baking tray covered with greaseproof paper. Bake in the oven for 25 minutes.

Stuffed Peppers with Traditional Quiche filling

Preparation:   5 minutes                                Servings:  For one whole pepper     Cooking time: 15 minutes in the frying pan                     For one person.                                                               25 minutes in the oven.                                                                                       Total:                 45 minutes

Ingredients:

1 large red pepper

55g grated courgette

30g grated carrot

40g leek finely diced

1 medium egg

100 ml milk

1/2 tsp salt

1 tbsp grated parmesan cheese or ground almonds. (optional)

Preheat the oven to 200ºc. Saute the courgette, carrot and leek in 1 tbsp of extra virgin olive oil for about 15 minutes. In a bowl beat the egg, milk and salt with a fork. Wash the pepper, cut it in half and remove the membrane and seeds. Place on a baking tray covered with a piece of greaseproof paper. Put the sauteed vegetable inside the pepper halves. With a steady hand pour the egg mixture into the peppers. Sprinkle with parmesan or ground almonds. Bake in the oven for 25 minutes.

Veggies

 

 

 

 

 

 

 

  

 

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2 Responses to Stuffed Peppers – three recipes in one!

  1. Great idea~ will have to try this!

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