Autumnal Recipe: Clean Eating Vegan Stuffed Pepper

Hello everybody!

I hope everyone is well and that you are all set for winter coming up!  I personally am excited about this winter, and of course I am enjoying the autumn as God sends it.  Here in sunny Portugal, it is still warm enough to have a barbecue around 3 or 4 times a week, so this is what I am still doing.  With barbecuing, I am always looking for healthy recipes and tricks to keep the old vitamin and goodness intake up!


That said, for today's recipe, I would like to share with all of my lovely followers my stuffed pepper recipe.  Of course I did it on the barbie, but it can also be roasted in the oven on a slow heat, inside a ceramic pot. This idea is great for a starter, or just as an accompaniment to a main meal, as the vegetable element.  It's great because there are no added fats or oils, and the rice cooks in the juices of the pepper, onion and garlic, giving it a delicious flavour throughout.

I just lurve these bright vegan stuffed peppers. Don’t they just exude healthy and clean eating? They are so comforting and delish, these vegan stuffed peppers have quickly become my new favorite meal around here. I love that they are stuffed full of so much goodness! I filled them with wild rice, mushrooms, onion, garlic mixture! Yummieeeee!!

Here is my video of the recipe I did in the Algarve when my parents came over to visit us:-


Ingredients
2 peppers, 2 mushrooms, one onion, 2-3 garlic cloves, 100g of rice.

Method to the madness

Cut the 'lid' off the two peppers.  



Be sure to clean all the white pith and all the pips out of the inside of the pepper and its 'lid'. Slice half an onion into medium size chunks.  Place a few pieces inside the peppers. 



Cut up a whole mushroom into medium sized slices.  Add a few slices.  Pour some rice over the top.

Chop up two cloves of garlic, and add some pieces to the two stuffed peppers.  Keep adding the ingredients until the peppers are as full as you can get them.  Place the lids on top, and for a barbecue, wrap each pepper up in two layers of aluminium foil.  Roast on the barbecue, placing the peppers directly on the coolest part of the hot coals for 40 mins to one hour.  Or you can roast in the oven in a ceramic dish (no need for the foil) at 150C for 1 hour to 1hr20mins.

And voila:


I feel like saying Vegan Stuffed Peppers is a bit redundant because almost all of the stuffed peppers I’ve ever come across have been naturally vegan. Of course people do put prawns, fish and chicken into peppers, but not me! You really cannot go wrong with bright, sweet peppers stuffed with wild rice, veggies and mushrooms. I think I’m going to have to make these again this week – it’s just what I need in between preparing for my lessons for the classes I'm teaching.

Wishing you a wonderful week! Feel free to subscribe to my youtube channel here and also please visit my Instagram page, my facebook page, my pinterest page and my twitter account.

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