Feeling creative today these peppers were so fun & easy to make.
You can adapt the stuffing to any flavours you like or add rice or Cous Cous or vegan sausages instead of soy mince; different spices or vegetables. I tried to use a combination of ingredients my son enjoys – they were so tasty!
Halloween stuffed peppers
Ingredients ( for 5 Peppers)
- Red peppers
- 2 tablespoons olive oil
- 200g Vegan mince
- 2 cloves garlic
- Half An aubergine chopped small
- Handful of mushrooms
- 6 cherry tomatoes
- Tablespoon tomato purée
- 5 slices of bread – made into breadcrumbs
- Salt & pepper
- Mixed seasoning
- Handful fresh parsley
- Crispy Dried onions
- Vegan cheese (we used Violife feta it melts nicely)
Slice the top off the peppers in a circular disc shape
Remove any seeds
Place the peppers on a baking tray & heat at 200 for 15 minutes in the oven.
Prepare the mixture whilst peppers are pre-baking
Fry the onion & garlic for couple minutes until it starts to soften
Add the aubergine – fry for few minutes
Add herbs & seasoning
Add chopped mushrooms stir fry
Add the soy mince fry for couple minutes
Add the tomatoes & tomato purée fry for couple of minutes more.
Stir in the breadcrumbs & fresh parsley
(If you are doing faces on the peppers draw them & cut around I used the little pumpkin cutter.)
Using a spoon fill the peppers with the mixture.
Put the filled peppers back In the oven for 15 minutes.
Take out the peppers and add some crispy dried onions on top & then grated or thinly sliced vegan cheese.
Put back in the oven for 5/10 minutes until the cheese has melted.
Will definitely make these again they were enough for a main meal & looked and tasted amazing.