Get the Recipe: 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. Serve them with a delicious vegan cheese sauce that requires only 5 ingredients!
Ingredients
For the stuffed peppers
- 1 cup rice
- 1 tbsp olive oil
- 1/2 cup celery
- 1 cup zucchini
- 1 large red onion, diced
- 4 cups cauliflower, florets
- 1/2 can chopped tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp tomato paste
- 1 can chickpeas, drained and rinsed
- 1 tbsp dried oregano
- 2 tbsp soy sauce
- 1 tbsp garlic paste
- 10 large bell peppers
For the vegan cheese sauce
- 1 can coconut milk
- 1/2 cup vegan cheese, grated
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp turmeric
Equipment
- Saucepan
- Non-stick frying pan
- Baking tray
- Conventional oven
Instructions
- Cook the rice according to packaging instructions. This usually takes around 10-12 minutes. Drain and rinse when done.
- Meanwhile, heat the olive oil in a large pan over a medium-high heat and add the celery, zucchini, red onion and cauliflower. Cook for 2-3 minutes, until the vegetables start to soften.
- Add the chopped tomatoes, cumin, paprika, garlic powder, tomato paste, chickpeas, dried oregano, soy sauce and garlic paste. Cook for another 7-8 minutes, stirring frequently.
- Use this time to prepare the peppers by cutting off the tops and removing the seeds and preheat the oven to 180 degrees C (350 F). Also, line a baking tray with parchment paper.
- Add the cooked rice to the filling and stir together well. 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.
- When the peppers are almost done, make the vegan cheese sauce. In order to do this, add the coconut milk, vegan cheese, cornstarch, salt and turmeric to a saucepan over a medium heat and stir continuously for around 3 minutes, until the sauce thickens.
Video
Notes
Stuffed peppers keep very well in the fridge and can taste even better the next day! Store them in an airtight container for 4-5 days and reheat as needed. I actually love eating them cold, too. They are also freezer-friendly. After freezing, let them thaw for 8 hours/overnight and then reheat in the oven at 180 degrees C (350 F) for around 10 minutes, or in the microwave.
Calories: 262kcal, Carbohydrates: 35g, Protein: 6g, Fat: 12g, Saturated Fat: 8g, Sodium: 459mg, Potassium: 738mg, Fiber: 6g, Sugar: 10g, Vitamin A: 5365IU, Vitamin C: 235mg, Calcium: 65mg, Iron: 3mg