Vegan stuffed peppers
- Preparation and cooking time
- Serves 4
Make these easy, Mediterranean-inspired vegan stuffed peppers for a filling family dinner that packs in plenty of flavour. Serve with a fresh green salad
- 500g passata
- pinch chilli flakes
- 2 garlic cloves, finely chopped
- 18 pitted green olives, roughly chopped
- 2 medium red or yellow peppers, halved through the stalks and deseeded
- 250g pouch Uncle Bens tomato and basil rice
- 2 medium tomatoes, 1 roughly chopped, 1 finely chopped
- handful basil, chopped
- 3 tbsp toasted pine nuts
- 1-2 tbsp olive oil
- green salad, to serve
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
- STEP 2
Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don’t worry about any juices that have collected in the bottom – these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
- STEP 3
Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.