Vegan Stuffed Peppers with Pumpkin Cream
Red bell peppers with a savoury rice and bean filling and a creamy pumpkin-cashew topping. Healthy, filling and delicious.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 min
- Yield: 2 servings
Ingredients
Pumpkin cream
- 350 g hokkaido or butternut squash (2 1/2 cups cubed)
- 2 Tbsp (30 g) cashew butter
- ¼–⅓ cup (60–80 ml) soy milk
- ¼ tsp salt
Stuffed peppers
- 4 large red bell peppers
- 1 onion
- 3–4 garlic cloves
- ¼ cup (60 g) tomato paste
- 1 can kidney beans
- ½ cup (120 ml) water
- ¼ cup (30 g) walnuts
- ¾ cup (150 g) cooked brown rice
- ⅛ tsp chilli flakes
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¼ tsp dried thyme
- ½ tsp salt
- Black pepper
- 3–4 Tbsp soy milk
Instructions
- Preheat the oven to 400°F (200°C) convection.
- Dice the pumpkin, spread it on a baking sheet and toss with ⅛ tsp salt.
- Cut the "lids" off the peppers. Using a small sharp knife, carefully cut out the ribs and seeds. Set the lids aside.
- Place the peppers on the baking sheet with the opening facing down.
- Lightly spray the pumpkin and peppers with oil (optional) and bake for 20–25 minutes until soft.
- Meanwhile, for the filling, finely dice the onion and sauté it in a large pan for 3 minutes. Add the garlic, the chopped pepper lids and the chilli flakes and cook for another 5 minutes.
- Stir in the tomato paste and toast for 1 minute.
- Deglaze with the water. Add the drained beans, the spices, ½ tsp salt, the chopped walnuts and the rice and mix well. Stir in 3–4 Tbsp soy milk and season with salt and pepper.
- Once the pumpkin is soft, blend it with the remaining pumpkin cream ingredients and season with salt.
- Spoon the rice and bean filling into the peppers. Add a little pumpkin cream on top and bake for another 10 minutes.
- Serve with the remaining pumpkin cream.
Notes
Storage: The stuffed peppers keep for about 4 days in the fridge.
Rice: The ¾ cup (150 g) refers to cooked rice, which is roughly ¼ cup (50–55 g) uncooked brown rice. You can use cooked quinoa, millet or bulgur instead.
Nutrition: Per serving (2 peppers) · Calories: 638 kcal · Sugar: 30.8 g · Fat: 21 g · Saturated fat: 3 g · Unsaturated fat: 15.8 g · Carbohydrates: 83.5 g · Fibre: 15 g · Protein: 24.8 g