Herbs, Pure Vegan, Recipes
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Smokey stuffed bell pepper – a cheap, quick and delightful recipe with nutritional yeast for lazy chefs

stuffed papricaI love stuffed bell pepper – they are a simple meal and taste gloriously. Usually, I use beef for stuffing bell peppers, and untill today, I never knew any recipe that matched the taste of bell pepper stuffed with beef.

Well, there is an alternative. Today, I was forced to find it out cause I had no beef at home: use nutritional yeast… The recipe is quite simple.

You need:

3-4 bell peppers (whichever colour you prefer)

5 onions

4 garliccoves

nutritional yeast

(mind that different brands really vary in taste; identify your favourite flavors before preparing this recipe)

5 medium-sized tomatoes

100g rice

salt

rapeseed oil for frying

Cut the onion and cut the garlic. Heat up a pan and start frying the cut onion and garlic in rapeseed oil together withh 3 soup spoons of yeast and one table spoon of salt. Fry the onions at mediun heat for about 8 minutes untill they are white and about to show brown spots. In the meantime cut the tomatoes into squares. Open the bell pepper by cutting off its “lid” (see picture). Empty the bell pepper and rub its inner side with salt.

Add the tomatoes to the pan frying it slightly. Add two more spoons of nutritional yeast and rice. Fry for 2 more minutes. Stuff the bell peppers with the mixture. Either you can bake them now in the oven. For this you need to fill a plate below the bell pepper with water to allow water vapour to develop. Or you can bake them in a coocking pot by covering the bottom of the pot with about 1 cm high water. If you have a cooking pot with a double bottom or a removable sieve – use it. Bake the bellpeppers in steam for about 45 minutes – until the rice turned soft. When required add additional water to maintain hot steam.

If you want, you can alter the recipe slightly. For example, adjust the amount of nutritional yeast to your own taste. Or, add fresh green pepper (see picture) together with the rice to the mixture for a spicier result.

Whatever version you prefer – serve the stuffed bell peppper hot with a hot sauce, for example aji chileno. Also you can zse yoghurt as sauce. Bell peppers can be stored up to 2 days in the fridge. They have a very elegant taste and are highly satisfying meals against hunger. Very yummy!

2 Comments

  1. Pingback: Spicing stuffed bell pepper with nutritional yeast – a cheap, quick and delightful recipe for lazy chefs | LeckerBiss

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