Turkish Stuffed Peppers Recipe – Vegan

I have always loved Turkish style stuffed peppers because they are so incredibly tasty. I have some Turkish friends from my university days and remember licking my fingers (metaphorically!) every they made this this dish. It can be easily made vegetarian and they are usually made with bell peppers although on this occasion I only had long frying peppers but it turned out well regardless. It may seem a bit long to make but it’s not difficult and the results are worth it.

Turkish Stuffed Peppers Recipe – Vegan
Yield: 3 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 1 large onion
  • 3 tbsp olive oil
  • 2 tbsp Turkish red pepper paste (or 2 tbsp smoked sweet paprika will do)
  • 75 g long grain rice
  • 400 g frying peppers
  • 1 tbsp tamari soy sauce
  • 1½ tsp Lebanese spice (cinnamon, cumin, coriander, black pepper or even some Garam Masala, get creative!)
  • 50 g dried soya protein mince (or any other veggie mince)
  • 150 ml tinned tomato
  • 350 ml boiling water
  • 1 large onion
  • 3 tbsp olive oil
  • 2 tbsp Turkish red pepper paste (or 2 tbsp smoked sweet paprika will do)
  • 3 oz long grain rice
  • 14 oz frying peppers
  • 1 tbsp tamari soy sauce
  • 1½ tsp Lebanese spice (cinnamon, cumin, coriander, black pepper or even some Garam Masala, get creative!)
  • 2 oz dried soya protein mince (or any other veggie mince)
  • ⅔ cup tinned tomato
  • 1½ cups boiling water

Instructions

  1. Dice an onion and saute with 3 tbsp of olive oil in a wide frying pan.
  2. When the onion is transparent add the Turkish red pepper paste.
  3. While that is cooking rinse the rice and boil for about 5 minutes. Drain and rinse with cold water to stop the cooking process and place in a bowl.
  4. Cut the peppers lengthwise and make a cut across the top. Open up the pepper with some care and make a cut to remove the seeds. Place upside down and tap to remove any seeds which have stayed behind.
  5. To prepare the stuffing add about half the sauted onion to the rice, together with a generous pinch of salt, a good dash of Tamari soy sauce (to enhance savouriness), the Lebanese spice mix and finally the dried soya mince. Mix well and stuff the peppers but not so much that they are bursting as the rice and soya mince will expand.
  6. Place the peppers in the pan with the rest of the onions, it’s OK if they are a bit cramped. Boil some water and make up the  tinned tomato with about 350ml of boiling water and a generous pinch of salt. Pour over the peppers and there should be about 1-2cm of sauce on the pan. This will make the sauce.
  7. Cover tightly and place over a low-medium heat for about an hour. The steam will cook the peppers and stuffing.

Notes

If you are using bell peppers then the method is a little different. You want to cut the top of the bell pepper, stuff half way through and cook in a narrower tall pan.

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