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Vegan and Gluten-Free Stuffed Vegetables

Filling, hearty, delicious stuffed vegetables full of good thing and low fat.

You don't need big tomatoes and peppers, only wide enough to be able to fill them up. You can either use a normal size courgettes and stuff it or like I did, a very small one that you'll use just for the stuffing.

Course lunch, Main Course
Cuisine gluten free, vegan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2
Author Amandine

Ingredients

  • 1 1/2 cup cooked rice
  • 2 red peppers
  • 2 tomatoes
  • 1 small courgette finely chopped
  • 1 Tbsp olive oil
  • 1 onion finely sliced
  • 2 garlic cloves very finely chopped
  • 1 celeri stalk finely chopped
  • 2 Tbsp tomato paste
  • 1 Tbsp nutritional yeast or more to taste
  • 1/4 tsp of each, dried oregano and basil
  • 1/4 tsp of each paprika and cumin optional
  • salt and pepper to taste

Instructions

  1. Preheat your oven at 200 degrees C. Cook your rice.

  2. Cut the tops of the peppers and tomatoes, these will be the lids. Scoop out the pepper seeds and discard. Scoop out the flesh of the tomatoes and save in a small bowl, try to keep as much juice as possible.

  3. Diced and chopped all your vegetables, tomato flesh, onions and garlic, the smallest possible.

  4. In a frying pan, heat up the olive oil and saute the onion and garlic for a couple of minutes. Then add celeri, courgette and tomato flesh. Cook for 3min then add the tomato paste. Cook for another couple of minutes. You only want them just soften and well mix together.

  5. In a bowl, add the cooked rice, the mixed vegetables and the remaining ingredients and mix.

  6. Put the tomatoes and red peppers in an oven dish. Fill them up with the mixture. 

  7. Then close them back with their lids.

  8. Cover the dish with foil and put in the oven for 30 min. Remove the foil and cook for another 15 min or until peppers are cooked through.