Roasted peppers stuffed with a soy mince and three bean chilli, topped with seasoned breadcrumbs. This would be good served as a side dish, along with rice, tortilla chips and non-dairy sour cream.
Yield: 6 (104kcal per half a pepper) Cook time: 45 minutes
Firstly make the three bean chilli
You’ll need;
- One brown onion, minced
- Two cloves of garlic, minced
- 25g/0.9oz soy mince, rehydrated with 75ml hot water
- One tablespoon of tomato puree
- Spice mix; one teaspoon of the following; smoked paprika, ground cumin, ground coriander, chilli powder (use mild or hot, it’s up to you), and half a teaspoon of cayenne pepper
- One teaspoon of the following; dried oregano, soy sauce and fish free Worcestershire sauce
- One 400g/14oz tin of chopped tomatoes (blend with a blender/food processor until smooth)
- One 400g/14oz tin of three bean salad in water, drained and well rinsed
- Salt and black pepper to taste
Method;
- Add the onion and garlic to a frying pan over a medium heat, I used a nonstick pan so I didn’t add oil. Allow to cook for five minutes
- Then add the soy mince, tomato puree and spice mix, give it a good mix to combine
- When that’s all mixed well, add the tomatoes, oregano, soy sauce and Worcestershire sauce. Allow to gently simmer and thicken for about fifteen minutes. Add the beans at the end and give them a couple of minutes to heat through
- Once the chilli has thickened and the beans are hot, set aside
Pepper time!
You’ll need;
- Three peppers, sliced in half with the seeds removed
- The chilli you made earlier
- Seasoned breadcrumb mix; mix together two tablespoons of breadcrumbs, half a teaspoon of dried parsley and a pinch of both salt and pepper
Method;
- Firstly preheat your oven to 220°C/200°C/400°F
- Wash, slice and remove the seeds from the peppers. Place them onto a microwave safe plate and microwave on high for two minutes, then allow them to cool
- Place the peppers into an oven safe dish, spoon the chilli into them, then sprinkle over the breadcrumb mix
- Oven cook for 15-20 minutes, allow to rest for two minutes before serving
