Monday, 17 October 2011

Vegan Stuffed Peppers

Although this is a little time-consuming to make, it is very easy. Yes, I know; more stuffed peppers. Hey! I like stuffed peppers and there are so many different ways to stuff them, and so many different peppers that there is no need to get bored by repetition.

For this recipe, I used a mixture of Alma Paprika peppers and Doe Hill peppers. Alma Paprika was my big pepper find last summer, and Doe Hill was this years' favourite new pepper. They are both what are called tomato or apple peppers; a description based on the general size and shape of a number of different varieties. These are often mild peppers, although I have found the Alma Paprika can occasionally be quite hot in spots! And while they are both mild, they are in no way lacking in flavour.

I didn't have quite as many peppers as the stuffing would have filled, so I just formed the last of it into balls and set them amongst the peppers to bake. The serving estimate is so variable as these would make a nice appetizer as a single pepper, or 2 or 3 peppers could be served as the main part of a meal, with a green vegetable and some bread being sufficient to round it out.

Makes 8 to 12 small stuffed peppers (4 to 12 servings)
2 hours (50 minutes prep time)

Vegan Stuffed Peppers
Cook the Grains:
1/2 cup quinoa
1/2 cup red lentils
1/8 teaspoon salt
1 2/3 cup water or broth

Rinse and drain the quinoa and lentils. Put them in a pot with the salt and water or broth, and cook until tender, about 20 minutes. They can also be cooked in a rice cooker.

Make the Filling:
1/2 cup green pumpkin seeds
1 or 2 small stalks of celery
1 medium carrot
1 or 2 shallots
2 teaspoons mild vegetable oil
1/2 teaspoon salt
1/2 teaspoon dill seed
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon celery seed
2/3 cup dried cranberries

While the quinoa and lentils cook, toast the pumpkin seeds in a dry skillet over medium-high heat until lightly browned. Turn them out onto a plate to cool.

Wash, trim and chop the celery finely. Peel and grate the carrot finely. Peel and chop the shallots finely. Heat the oil in a skillet, and cook the celery, carrot and shallots until soft. Set aside to cool.

Grind the spices.

Mix the cooked quinoa and lentils with the cooked vegetables, the spices, the pumpkin seeds and the cranberries.

Stuff & Bake the Peppers:
8 to 12 medium "apple" or "tomato" peppers
1/2 cup water

Preheat the oven to 350°F.

Wash the peppers, and cut the cores out, leaving a fairly large opening at the top of each pepper. Use a thin-edged spoon to scoop out any seeds or membrane remaining inside them. Stuff the peppers with the filling, and arrange them in a snug baking dish. Pour the water around them, and bake them for 1 hour.




Last year at this time I made Parsnips with Leeks and Traditional Pickled Beets.

2 comments:

Corey Carlson said...

Trying this tonight with a little variation. I'll let you know how they turn out.

Thank you.

Ferdzy said...

Please do! I hope you enjoy them.