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Chickpea and cauliflower vegan stuffed peppers
These vegan stuffed peppers with chickpeas and cauliflower are fantastic for a dinner that's wholesome, easy and packed full of flavour. Gluten-free and oil-free.
Cook the rice according to packaging instructions.
Meanwhile, add the garlic, zucchini and onion to a non-stick frying pan with a splash of water and sauté for 3-4 minutes, until softened and fragrant.
Next, add the carrot, cauliflower, turmeric, cumin, tinned tomatoes and hot sauce. Continue to cook, stirring frequently, for around 7-8 minutes, until the cauliflower begins to soften.
Prepare the peppers by cutting off the tops and removing the seeds. Preheat the oven to 200 degrees C/400 F.
Add the chickpeas, cooked rice and tamari to the filling. Divide it evenly between the peppers and bake in the preheated oven for 35-40 minutes, until the peppers are soft and the filling is golden.
Calories: 233kcal, Carbohydrates: 50g, Protein: 7g, Fat: 1g, Saturated Fat: 1g, Sodium: 576mg, Potassium: 521mg, Fiber: 4g, Sugar: 7g, Vitamin A: 4342IU, Vitamin C: 128mg, Calcium: 50mg, Iron: 2mg