This summer we went a bit mad with the homegrown veggies in our teeny garden and we’ve ended up with a huge glut of peppers (and yummy summer berries). There’s only so many stir fries and salads a girl can eat and with the freezer full of peppers it was time to resurrect my mum’s stuffed peppers recipe. I’d not even given a second thought to it since the 1980’s but knew it was soooo good.
My dad was a busy professional but he was pretty amazing at growing fruit and veggies for the family too. For most of my formative years if a fruit or vegetable was in season we had lots of it, If it was out of season, there was more chance of a roundtrip to Mars than it appearing on the supper table! Sunny red, yellow and orange bell peppers remind me of long warm summers in Jersey, harvesting ripe fruit in the greenhouse with my dad, then cooking alongside my mum. We didn’t see too many of them in the winter…
Mum’s vegan, gluten free recipe is cheap, wholesome and easy to make from just a few store cupboard essentials. It’s a great mid-week supper dish and it’s even better reheated the next day when all of the ingredients have ‘squidged together’, so it’s well worth making a batch of them. It’s not a dish that freezes well though – unless you enjoy mushy peppers!
I’ve added some heat to mum’s original recipe, as we love a kick of spiciness. If you’re not a fan of chilli, add in some tomato instead to give the dish more depth of flavour. It’s just as good without the chilli!
My favourite moment is when the peppers come out of the oven, slightly charred and smelling amazing! Served with a fresh green salad they make a filling, healthy dinner.
Delicious quick and easy stuffed peppers recipe that's vegan and gluten free
- 1/2 tsp salt
- 4 tbsp olive oil
- 1 medium brown-skinned onion, chopped
- 1 15 oz tin butter beans
- 1 tsp ground chilli powder
- 2 cups brown rice
- 1 15 oz tin Italian Pomodoro tomatoes
- 1 tbsp garam masala
- 6 fresh bell peppers
Preheat the oven to 200C
Drain the butter beans, reserving the liquid
Fry the onions in the oil until translucent, sweet and golden
Add the tomatoes, chilli powder, turmeric, garam masala and a pinch of salt to the onions and fry on a low heat until the sauce is well combined and the oil has separated
Add in the butter beans, stir gently, then cover and cook on a low heat for 10 minutes
SErve immediately, sprinkled with chopped coriander and a little extra garam masala
While the sauce is cooking, add the rice to a large pan of salted, boiling water and cook for 10 minutes or until the rice is soft when bitten into. Drain and rinse
Stir the rice into the sauce and mix well.
Carefully cut the top off the peppers and remove all of the seeds. Put the tops to one side
Spoon the mixture into the peppers, then replace the tops and place the peppers onto a large baking tray/dish. Bake for 20 minutes, or until the peppers start to char slightly
Remove from the oven and serve immediately.
The butter bean mix is also good in tortillas and as a topping for jacket potatoes!
Are you making this recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.