Vegan stuffed peppers in tomato sauce

October 12, 2021 Published by Dina
Red peppers with vegan ground and 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.

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