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Spicy Vegan Stuffed Peppers

Here’s a delicious vegan meal idea made healthier with Carotino Healthier Cooking Oil which will help towards your “Five a Day” and boost your intake of lots of lovely vitamins. Most stuffed pepper recipes include rice, but this one doesn’t. You could serve with rice on the side if missed! 



4 large red, yellow or green peppers

3 tablespoons Carotino Healthier Cooking Oil

300g baby courgettes, finely chopped

4 small tomatoes, finely chopped

Fresh chopped oregano

1 onion, chopped

2 garlic cloves, crushed

½ teaspoon dried chilli flakes

2 tablespoons red wine vinegar

1 tablespoon capers, rinsed and drained

Salt and pepper.

Stuffed peppers



Carefully cut the tops of off four peppers and save them for later. Deseed the peppers and brush the insides with a little Carotino Healthier Cooking Oil, then add salt and pepper to season. Place the peppers with their tops on upright on a baking sheet, greased with Carotino Oil, then cook for about 15 minutes until the peppers are tender and lightly browned. 


Meanwhile, for the filling, heat a couple of tablespoons of Carotino Oil in a large frying pan, then add the onion, frying over a low heat for around five minutes until soft. Add the garlic and chilli flakes and fry for a further two minutes.  Throw in the chopped baby courgettes and fry for a minute longer before adding the chopped tomatoes. Season with a little salt and pepper to taste and cook for around 8-10 minutes until the tomatoes have softened.


Add most of the oregano, reserving a bit to sprinkle on top later. Stir well, and then add the red wine vinegar and capers. Add a little more seasoning, if desired, and fill the roasted peppers with the mixture. Return the peppers to the oven for another 15 minutes to cook at 200º C/400º F or Gas Mark 6. Sprinkle the remaining oregano over the filling, replace the tops of the peppers and serve with rice or couscous.


Serves 4.

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