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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.
Prep Time30 minutes
Active Time30 minutes
Course: lunch, Main Course
Keyword: beans, peppers, rice, tahinni, vegancilantro
Author: Chef Perry

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.