I can still smell the aroma of roasting peppers wafting through the air on those occasions when mom made stuffed peppers. Unlike most recipes that combine some type of meat and rice, mom made vegetarian stuff peppers filled with potatoes, onions and a variety of spices and herbs that would leave your taste buds singing. I had my own meat version that was also a crowd pleaser. I created this vegan recipe that combines all the best bits of both versions. You don’t need the meat to make them delicious, turns out mom had the right idea all along!
Recipe by Rajni Kurichh
Servings: 4 Prep Time: 20 min Cook Time: 40-50 min Difficulty: easy
- 4 bell peppers, any color
- 3 Tbsp extra-virgin olive oil
- 1 1/2 cups of cooked basmati rice
- 2 medium boiled potatoes, peeled and finely diced
- 1 can (14 1/2 oz) diced or 6 roasted, peeled and hand crushed tomatoes
- 1 medium onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 1 inch ginger, finely chopped
- 1 tsp whole cumin seeds
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp paprika
- 2 Tbsp chopped fresh parsley
- 2 Tbsp of Worcestershire Sauce
- Tabasco sauce to taste
- Salt and Fresh ground pepper
Preheat oven to 400 degrees F.
Cook 1 cup of uncooked rice according to the package directions. Wash, peel, chop and boil the potatoes in boiling salted water until soft. Once cooked, drain the potatoes and set the rice and potatoes aside to cool while you prepare the rest of the filling.
Wash peppers and cut the tops off in even round “hats”, and set peppers aside.
In a large skillet heat cumin seeds over medium-low heat, until seeds are fragrant, about 1 minute. Add 2 Tbsp oil, then add onions, garlic, ginger, 1/2 tsp salt, and 1/4 tsp pepper, Cook until translucent, about 3 minutes.
Remove skillet from heat and put onion mixture in a large mixing bowl. Add remaining ingredients rice, potatoes, tomatoes, spices, Worcestershire and Tabasco sauce, and additional salt and pepper. Mix well. I find it easier to mix with my hands.
Rub remaining 1 tablespoon of olive oil on the peppers. Stuff peppers and arrange them in a baking dish that holds them snuggly in place. Place “hats” back on peppers and secure with 2 toothpicks on each pepper. Add 1/2 cup of water to the baking dish. Place in oven and bake for 40-50 minutes or until the peppers are tender.
Serve with coriander or mint chutney and tamarind sauce.
Enjoy your meal!