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.
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.