This little baby (apologies for the poorly mixed filling – my partner’s was more consistent!) is a stuffed capsicum. It’s super simple to make, and it’s a delicious way to smash out a whole capsicum. Because who doesn’t want to do that?
This recipe is from the Vegan Pantry cookbook that I borrowed from the library – a total recipe resource there! Free books, guys! I used tempeh instead of seitan, as I had tempeh hanging out in the freezer ready to use.
250g tempeh, chopped well
1 onion, chopped
1/4 cup soy sauce
1 cup rice or other grains
1 cup frozen peas
- To make, fry the onion and add in some garlic if you want. Throw in the tempeh and cook until soft. Remove from the heat and stir through the soy, peas and rice.
- You’ll need 4 capsicums here. Hollow them out and stuff full of the tempeh/rice mix.
- In a saucepan, place the capsicums on the base. Fill halfway with stock and pasta sauce.
- Put the lid on the pot and steam for 30-40 minutes, until the capsicum skin is soft.
- Serve with some of the sauce and enjoy!