vegan recipe stuffed capsicums

Vegan Stuffed Capsicums

Vegan Stuffed Capsicums
Recipe type: Mains
Serves: 6
  • 2 x 420g tins of lentils, rinsed
  • 140g of apple puree
  • ½ cup rice
  • 3 teaspoons crushed garlic
  • 1 medium to large onion, diced
  • ½ teaspoon smoked paprika
  • 3 tablespoons chopped parsley
  • ¼ cup nutritional yeast flakes
  • olive oil
  • 6 medium size red capsicums
  • ½ cup mozzarella cheese - vegan
Tomato Sauce
  • 700g passata
  • 1 tablespoon rice malt (or you could use agave)
  • 1 teaspoon salt
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano
  • Pinch of pepper
  • chili flakes for heat (optional)
  1. Cook rice, rinse under cold water & set aside
  2. Preheat oven to 190oC
  3. Cut tops off capsicums, remove core & seeds. Set aside
  4. Sautee chopped onion until translucent
  5. In a large bowl combine the rice, lentils, apple puree, garlic, onion, paprika, parsley & nutritional yeast flakes
  6. Stuff each capsicum tightly
  7. Lay peppers down in an oiled lasagna tray so they sit neatly alongside one another
  8. Whisk together the passata, salt, pepper, rice malt, basil and oregano (& chili flakes)
  9. Pour tomato sauce over capsicums
  10. Cover with aluminum foil (I spray the underside of the foil with oil)
  11. Bake at 190oC for 40 minutes, then remove the foil and bake for a further 10 minutes
  12. Sprinkle with mozzarella cheese & bake until cheese is melted and bubbly
  13. Remove from the oven & allow to stand to 10-20 minutes before serving


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