Vegan chilli-stuffed peppers

IMG_20170322_122321_206

Rice was added to our stuffed peppers and most of our colleagues topped the peppers up with avocado and tomatoes.

How to make vegan chilli-stuffed peppers

1. You can either slice your peppers horizontally or vertically.
2. Once you have cut the pepper, make sure the side you are going to fill will sit flat by itself on the baking tray.

3. Use a sharp knife to remove the white membrane then use a spoon to scrape out the seeds.

5. Place on a baking tray lined with parchment and bake at 350˚F/ 180˚C for about 35 minutes – until the peppers start to soften slightly. You don’t want to bake them for much longer – if the pepper skin gets too soft they will fall apart as you try to eat them!

6. Serve with a variety of toppings like cubes of avocado, toasted pumpkin seeds, spring onions (scallions), chopped fresh coriander (cilantro). These will add freshness and color and turn what could be tired leftovers into a bright new dish!

4 Comments Add yours

  1. Wow these look amazing!!

    Like

    1. Thank you very much!

      Like

  2. Can’t beat all those gorgeous colours. I bet they tasted great too. Peppers are just the best.

    Like

    1. Peppers are a well appreciate ingredient in the BUX office too!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s