My mom had given me the idea to create these vegan stuffed peppers. She’s always been my cooking inspiration, teaching me how to cook at a young age, so together we bounced ingredient ideas off each other. With the help of some delicious spices, these heavenly rainbow clouds of goodness came to be.
The star ingredient?
Sun dried tomatoes! I like them, but I normally use them sparingly. However, they work very well in this recipe. I’ve made these vegan stuffed peppers now more than I can count on one hand, and each time I do I up the sun dried tomato factor. They really compliment this dish well.Oliver, who is now eight months old, isn’t a fan of many foods just yet; he still enjoys mama’s milk way too much. However, he couldn’t get enough of this rice and quinoa concoction. He who doesn’t enjoy mashed up banana, steamed carrots, or warm home-made apple sauce, yet enjoys my curried split pea soup recipe, guacamole, and this mildly spicy mixture. The boy’s got a sophisticated palette!If you try making these vegan stuffed peppers, let me know by commenting and rating them!
- 6 peppers of various colors
- 3 Tbsp oil
- 1 cup chopped onion, about 1 small onion
- 1 Tbsp tomato paste
- 1 cup marinara sauce
- 1½ cups rice
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp curry powder
- ½ tsp chili powder
- 3 cups water
- 1 bay leaf
- ½ cup chopped sun dried tomatoes (I used marinated)
- 1 can kidney beans
- ¼ cup chopped parsley, plus a pinch for garnish
- topping - creamy avocado aioli
- Preheat the oven to 375 F/190 C.
- On medium high heat, add about 2 tbsp of oil to a pot. Sauté the onion for about three minutes, adding a pinch of salt if you prefer. Then add the tomato paste. Sauté for an additional thirty seconds.
- Add the marinara sauce, rice, garlic powder, curry, salt, chili powder, liquid and bay leaf. Stir everything together, bring to a boil, cover and simmer until liquid is absorbed.*
- Prepare your peppers by rinsing, cutting off and preserving the tops, and removing the seeds and pith (the white flesh inside). Coat each one with the remaining tbsp of oil using your fingers. Fit peppers into a casserole dish and set aside until the rice is cooked.
- Spoon the cooked rice mixture generously into each pepper, replacing the tops of each pepper. Cover in foil and bake for about 45 minutes. Remove foil and cook under the broil for about 3 minutes.
- Top with parsley and creamy avocado aioli.
The time it takes for your rice to be cooked will depend upon the type you're using. Follow your rice's directions for proper cook time.