What in the Peter Piper Pepper?
These came from a few days of leftovers. No seriously, it’s been made from this weeks base that I started from. Black beans and rice. I had managed to create 5 completely different meals just from these two staple ingredients.
Have a look at a few other posts on here with what I made out of it as well. But for today, it was Peter Piper Stuffed Peppers.
Mind you if you like you can follow my recipe. This would be an honour of course. But feel free to add your own leftovers together and create a stuffed pepper dish of your own.
Vegan Peter Piper Stuffed Peppers
Using some of my leftovers in my fridge,I came u with this dish. It gives a completely different look, taste and texture to the leftovers.
Equipment
- Oven
Materials
- 4 whole Bell Peppers any colour
- 2 cups Basmati Rice – precooked or your choice
- 1 cup Black beans fresh is best – precooked you can use canned too
- 1 cup Yellow Corn frozen or precooked
- 2 cups loose spinach
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp chile pepper flakes
- 1 tsp garlic salt
- 1 pinch salt
- 1 pinch fresh black pepper
For the Sauce
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 pinches salt
- 1 pinch black pepper
- 1 cup lose packed cilantro
Instructions
- For The Tahini Sauce
- Add all the ingredients into a cup and use an emulsifier. Continue to mix until smooth and creamy.
- If it comes out a bit too thick just add a bit more lemon juice and a pinch of salt.
For The Stuffed Peppers
- Heat skillet up with a touch of olive oil and add in your rice, beans and corn.
- Add the spinach in and allow it to wilt down.
- Add the remainder of the ingredients in and continue to cook on low.
- Add 2 over size tablespoons of the tahini cilantro sauce and mix together well.
- Pre heat your oven to 350 F or 175 C
- Slice the top off each pepper and remove seeds and rind from the inside.
- Use toothpick if your peppers do not stand up on their own and continue to stuff them with the mixture.
- Place the pepper tops back on and pin a toothpick through to keep it secure.
- Bake for approximately 30-35 min. (pending on your oven)
- Plate it with some loose spinach greens on the plat and place the peppers on top and serve. Rememeber To Take Out Toothpicks Before Eating.
