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Vegan Gluten Free Tofu and Apple stuffed Bell Peppers Recipe

Everyone loves stuffed bell peppers. They often look stunning and impressive, yet they are really easy to make : just halve the peppers, fill them with the tasty mixture of your choice, pop them in the oven, and there you have it. When it comes to the filling, your imagination is the only limit. In these ones, I used a mixture of tofu, rice, amaranth, apple and herbs.

Customer Rating:
4.7 (3 votes)
1 Customer Review(s)

Posted by: michael
On:

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

3

Courses etc.

Barbecue
Detox
Main Courses
Nibbles and Snacks
Recipes for kids
Starters

You will need

IngredientAdd
3 red Bell Peppers OR More products
3 yellow Bell Peppers OR More products
a mix of colours
1 block (280 to 300g) plain tofu Available only in our Edinburgh shops More products
2 Tbsp brown rice miso

Awaiting stock

 		More products
2 Tbsp dark tahini More products
1 tsp turmeric powder More products
1 tsp chilli powder More products
1 tsp hot smoked paprika More products
2 apples, cut into cubes

Awaiting stock

 		More products
2 carrots, cut into cubes More products
2 shallots, chopped OR More products
1 small red onion, chopped More products
3 cloves garlic, crushed or finely chopped More products
generous handful of chopped fresh herbs, such as :
chives

Awaiting stock

 		More products
parsley More products
coriander

Awaiting stock

 		More products
1/2 cup or 100g red rice OR More products
1/2 cup or 100g brown rice More products
1/4 cup or 50g amaranth More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Start by cooking the rice and the amaranth together in twice as much water, that is 1 1/2 cup or 1500ml.
  • While the rice cooks, prepare the vegetables : halve and deseed the bell peppers ; chop the apples, carrots, onions or shallot, garlic and herbs.
  • Crumble the tofu in a medium sized mixing bowl, using a fork. Add the miso and tahini and crumble again to combine thoroughly.
  • Add the turmeric, chilli powder and smoked paprika and mix.
  • Now add the apple, carrot, onion or shallot, garlic and herbs and mix again.
  • Finally, add the cooked rice and amaranth and mix well.
  • Generously stuff the bell pepper halves with the tofu and apple filling. Arrange them on a baking tray and cook in a hot oven for about 20 to 25 minutes, until the peppers are soft (I test them using a tooth pick).
  • For barbecue, wrap the filled pepper halves in aluminium foil before putting them on the grill.
  • Serve the stuffed peppers on their own, with extra rice, on a bed of salad leaves, or topped with a tomato and bell pepper sauce and some fresh herbs.

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Customer comments

Added ByComment
Jo McEwanCooked this for a vegetarian friend and she ate it all with a smile! She also commented that it was nice to be eating something healthy for a change!

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Picture of Red Pepper ORGANIC
Red Pepper ORGANIC
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£1.60
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Yellow Pepper ORGANIC
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