Stuffed Romero Peppers
2-3 Romero Peppers
1 small onion
1 clove garlic (or 1 tsp Lazy Garlic)
Half a red chilli (or half tsp Lazy Chilli)
1 small tin sweetcorn - drained
2-3 green beans
2 Tbsp salsa
2 Tbsp tomato puree
50g steamed rice
40g vegan mozzarella grated
dash Henderson's Relish (or vegan Worcestershire sauce)
2 tsp Italian herbs
1 tsp onion powder
Salad (to garnish)
Preheat the oven to 210C (190C Fan).
Cut the peppers in half lengthways and discard and seeds.
Drizzle the peppers with a little olive oil, salt and pepper and place in the pre heated oven for around 15 minutes whilst you prepare the filling.
Chop the onion, chilli and garlic roughly and add to a pan with a little olive oil. Stir fry for a minute or so and add the chopped green beans.
Stir fry for another 2 minutes and then add the sweetcorn.
Next add the salsa, tomato puree, onion powder and Henderson's and stir through.
Add the steamed rice to the pan and combine.
Take the peppers out of the oven and fill the peppers with the filling, pile it on generously.
Next sprinkle with grated vegan mozzarella and Italian herbs, drizzle with a little more olive oil and return to the oven for a further 10 minutes until the cheese is melted.
Remove from the oven and serve 1-2 pepper halves per person with a side salad garnish.
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Big Vegan Love,