Vegan stuffed peppers in tomato sauce
Slow cooking red peppers stuffed with vegan ground, rice and tomato Passata.
I have had cravings for a while for my mother’s food. She was an expert at cooking stuffed vegetables, such comfort food for me that for some reason I don’t make very often. It seems like such a production.
This past week I brought back gorgeous striped red and orange bell peppers from Toronto that were perfect for stuffing so I did it. Made stuffed peppers my mother’s style. It wasn’t too bad really. However, I made mine vegan, not with ground meat.
I don’t have a precise recipe to offer but here is the method:
Sauté a small chopped onion in a bit of olive oil.
Add a package of vegan ground that you buy at the store (I am open to tips on home made) and cook, breaking it down with a wooden spoon.
Add grated garlic, a clove or two.
Add two cups cooked brown rice and stir to combine.
Add enough of the passata to create a chili-like consistency. Not too wet, not dry. Use water to thin it out.
Season with plenty of Hungarian paprika, salt, pepper, a few chili flakes. You can add a few fresh oregano leaves if you want.
Add a handful of chopped fresh parsley.
When it’s done to your liking, don’t cook it too long, fill the peppers with this mixture. I did four peppers and had leftover filling. Cover each pepper with its lid (the top of the pepper).
Place in a deep casserole, I used @lecreusetcanada Dutch oven.
Mix 2 cups passata with about a cup of water to create a saucy consistency. Pour that around the peppers so it comes half way up the peppers or so. Not an exact science.
Place in a preheated 350-375F oven, cover and let cook for a couple of hours until done. Keep covered throughout the cooking.
Serve in a bowl with extra sauce from the pot spooned over and around and bread to clean up the sauce. I was so happy with it I will definitely make it again.
To my Mother:), an intuitive cook with a refined palate.