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Stuffed Peppers with chickpeas and rice

Make good use of the leftover plain rice and prepare these delicious vegan stuffed peppers with chickpeas and rice, smoked tofu and fresh herbs. This is the perfect meal for a simple vegan meal without too much effort. You might also want to try this italian peperonata or these leek rolls stuffed with rice.

Why you'll love this smoked tofu recipe

  • Quick: these stuffed peppers are very quick to prepare and you can put them in the oven after 5 minutes and let the oven do the work for you.
  • Anti-waste: this recipe for vegan stuffed peppers allows you to use up your leftover plain rice.
  • Simple: these veggie and rice stuffed peppers are vegetarian and vegan and are super easy to make. Plus, they require just a few simple ingredients.
vegan stuffed peppers

Here are all the ingredients you'll need

  • 150 g precooked chickpeas
  • 150 g cooked basmati rice (leftover)
  • 150 g smoked tofu
  • 2 teaspoons paprika powder
  • 2 Tbsp. extra virgin olive oil
  • 1 handful fresh parsley
  • as needed vegan cheese (optional)
  • Salt & pepper to taste

Preparation (step-by-step)

1. Turn on the oven at 220°C ventilated function.

2. Wash the peppers, cut them in half and remove the seeds and white filaments inside.

peppers cut in half without seeds and filaments

3. drain the pre-cooked chickpeas, rinse and save the aquafaba to make e.g. a vegan aquafaba mayonnaise

4. Finely chop the parsley.

5. Put all the 'filling' ingredients in a container. Crumble the tofu with two hands or cut it into small cubes. Mix well.

crumble smoked tofu
ingredients for bell pepper stuffing

6. Place your pepper halves on a baking tray and fill them with the filling you have just prepared, making sure to mash well with the back of the spoon.

Vegan stuffed peppers with chickpeas and vegetables

7. sprinkle the vegan cheese over the surface of the stuffed peppers.

raw vegan stuffed peppers

8. Bake for 20-30 minutes or until the peppers are well cooked.

cooked stuffed peppers
Stuffed peppers over head shot.

Storage tips

Store your stuffed peppers in an airtight container in the fridge and consume within 2 days.

Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!

Stuffed Peppers with chickpeas and rice

Simple recipe for peppers stuffed with chickpeas, rice, smoked tofu and fresh herbs.
Prep Time10 minutes
Cook Time35 minutes
Total Time44 minutes
Course: Dinner, Dinner, Lunch
Cuisine: Italian, Mediterranean, vegan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: anti-waste, peppers, summer, tofu
Servings: 6 servings
Author: LuvveLovesFood
Cost: low

Equipment

  • 1 baking tray

Ingredients

  • 3 large peppers

For the filling

  • 150 g precooked chickpeas
  • 150 g cooked basmati rice (left-over)
  • 150 g smoked tofu
  • 2 tsp paprika powder
  • 2 Tbsp extra virgin olive oil
  • 1 handful fresh parsley
  • as needed vegan cheese (optional)
  • as needed salt & pepper

Instructions

  • Turn on the oven at 220°C fan function.
  • Wash the peppers, cut them in half and remove the seeds and white filaments inside.
  • Drain the pre-cooked chickpeas, rinse and save the aquafaba to make e.g. a vegan aquafaba mayonnaise
  • Finely chop the parsley.
  • Put all the 'filling' ingredients in a container. Crumble the tofu with two hands or cut it into small cubes. Mix well.
  • Place your pepper halves on a baking tray and fill them with the filling you have just prepared, making sure to mash well with the back of the spoon.
  • Sprinkle the vegan cheese over the surface of the stuffed peppers.
  • Bake for 20-30 minutes or until the peppers are well cooked.

I hope you enjoyed the recipe, see you soon!

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