Under My Skin ~ Mr Buble
Keep This Fire Burning ~ B.Knight
Well Did Ya Evah? ~ Bing Crosby
Losing Keys ~ Jack Johnson
In For a Penny ~ Slade
Sway ~ PCD
Too Many Tears ~ Whitesnake
Would you believe it? I have a glut of green peppers...again! I do wish the supermarket we use would be a little kinder to us. So this being the situation, I sat with a notebook and tried to come up with ways that I could use them up..again! I was already making a salsa today so I couldn't really make another.
A hot stuffed pepper recipe was what ended up being my choice of the day. I will conquer the green pepper curse. lol I wanted a stuffing that would take away some of the green pepperiness. So a hot spicy stuffing began to form in my mind. And I have to say I'm very happy with the results. Now they may not look that attractive once they are wrinkly, hot from the oven but the taste was amazing...and definitely hot!! If you are more of a 'hint of chilli' person then deseed the chilli and only use one. Also, if you are not the TVP loving person that My Love and I are...then you could always substitute it for bulgar wheat, couscous or rice. It will work just as well.
NB This stuffing recipe will make enough for 8 peppers. So I will use half and freeze half for last minute dinner options or to use on the days when I don't want to cook...yes...I do have those days too! lol
Rocket and Roses Chilli Hot Stuffed Green Peppers
(Original Recipe from the Rocket and Roses Vegan Kitchen)
4 large Green Peppers, topped and de-seeded
2oz Textured Veggie Protein granules
10 fl oz veggie stock
1 tbsp Rotino Healthier Cooking oil (or oil of choice)
1 large red onion, finely chopped
2 celery stalks, finely chopped
1 large red pepper, finely chopped
1 1/2 red chillies, seeds left in, finely chopped
6oz carrots, grated
2 large garlic cloves, minced
1 14oz tin of chopped tomatoes
2 tbsp tomato paste
freshly cracked black pepper to season
salt to season (optional)
1 14oz Borlotti or Pinto Beans, rinsed and drained
Pre-heat the oven to 350'C/180'F/Gas Mark 4.
Rinse the green peppers and prepare by cutting the tops off and taking the core of seeds out and placing them into a baking dish that will hold them up. I use a glass loaf dish.
In a large skillet heat the oil and then add the red onion and celery. Cook for 7 minutes, stirring frequently. Cover at the 5 minute mark to keep the moisture in the pan.
Then add the red pepper and the red chilli and stir to combine, cover and cook for a further 4 minutes.
Toss in the grated carrot and the garlic and stir constantly at this stage to avoid the garlic and carrot catching on the bottom of the pan. Cook for a further 4 minutes.
Pour in the chopped tomato and the tomato paste and stir well to combine and cook for 4 minutes.
The TVP and the remaining veggie stock (if any) go into the pan next. You will need to stir well to combine the granules into the veggie mix. Once combined, cover and cook out for 5 minutes. Check to make sure that it's not catching during this time.
Stir in the drained beans and stirring constantly but carefully, cook for another 4 minutes.
Spoon the stuffing into the peppers, pushing the filling down into the cavity and leaving a heaped top and then crown with the pepper tops. Place into the pre-heated oven for 45 minutes or until the pepper is soft when pierced with a knife. Then serve.
If freezing half of the stuffing, place into a freezable container/bag and leave to cool before placing into the freezer until needed.
Happy 'hot' eating! Red
