Plant-Based Stuffed Red Pepper

This Plant-Based Stuffed Red Pepper is a delicious supper, and a teeny, tiny bit addictive. There was some of the filling left in the pot when the red pepper was roasting in the oven and I couldn’t resist keeping going back for more until I had polished it all off!

I think it’s all down to the freekeh, pronounced “free-kah”. It’s made from unripe wheat that’s parched and roasted to burn off the husks. It’s got a terrifically smoky and nutty flavour that I’ve enhanced with fresh herbs – rosemary and mint that are straight from the garden!

This would be great as a main supper/dinner dish or starter if you’ve got friends round – although it is super filling so watch out, you might not have any room left for anything else!

I served it with simple, steamed cauliflower, broccoli, new Jersey potatoes and sprinkled some fresh mint over the top of the pepper when I dished it.

As you’d expect, this dish is loaded with fibre, with some wonderful beta-carotene from the red pepper. I hope you enjoy my nutritious and delicious new recipe for Plant-Based Stuffed Red Pepper as much as I do! Let me know below what you think of it.

Plant-Based Stuffed Red Pepper

Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 2
Author: Caroline

Ingredients

  • 1 onion finely chopped
  • 2 garlic cloves crushed, then finely chopped
  • 100 g /3.5oz freekeh
  • 100 g /3.5oz green lentils I used canned, but dried works just as well after you soak them etc
  • 6 sun-dried tomatoes finely chopped
  • 4 tablespoons fresh herbs finely chopped, I used rosemary and mint
  • 4 teaspoons low salt soy sauce or low salt Tamari
  • 500 ml /2 cups vegan bouillon
  • 10 walnuts crushed
  • 2 large red peppers tops sliced off and deseeded

Instructions

  • Sauté the onion for five minutes then add the garlic and cook for another two minutes.
  • Add the freekeh, green lentils, sun-dried tomatoes, herbs, soy sauce, bouillon and half the crushed walnuts. Cook until the liquid is absorbed, about 15 to 20 minutes.
  • Place the red peppers in an oven proof dish, making sure they can stand on their own. Spoon the mixture into each pepper, filling nearly to the top, then sprinkle the rest of the walnuts onto the top.
  • Bake in the oven for about 15 minutes at 180 degrees or 375f, until the edges of the pepper are beginning to brown.
  • Carefully transfer the cooked stuffed red pepper onto your serving plate and serve with your choice of veg. I served mine with cauliflower, broccoli and baby Jersey potatoes.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !

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