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Showing posts with label peppers. Show all posts

Saturday, May 3, 2014

Vegan Stuffed Red Peppers Recipe

These sweet pointed red stuffed peppers are a delightful treat to cook and eat.

If you want to impress with a very tasty vegan meal then my recipe is the vegan meal for you.

The red peppers are not stuffed with rice or potatoes, they are stuffed with a parsnip and zucchini filling with garlic soya yogurt and portobello mushrooms.

The gorgeous bright red peppers taste naturally sweet and roasted while the filling is creamy and delicious with a hint of garlic mushroom flavours. I use half of a teaspoon of my mild curry powder recipe which shows how small amounts of curry powder spices can season dishes in such a fantastic way without it even tasting of curry.

My vegan stuffed peppers recipe is easy to make and contains many healthy ingredients.

Red peppers contain more Vitamin C than oranges, parsnips are high in fibre and like the mushrooms and zucchinis contain many vitamins and minerals.

Ingredients for Vegan Stuffed Peppers Recipe
2 Medium Sweet Red Pointed Peppers
650g Parsnips (peeled, chunks)
150g Zucchini (peeled, small chunks)
1 Garlic clove (minced)
2 Flat Portobello mushrooms (diced small)
1/2 tsp Chef Jeenas Mild Curry powder
Rice bran oil or other oil
2 Tbsp Soya Yogurt
Salt to season

How to make Vegan Stuffed Peppers

Drizzle a little oil onto a baking tray.

Carefully slice two red peppers down the middle, remove and discard all of the seeds.

Place peppers onto the oven tray.

Put the zucchini and parsnips into a pan with some lightly salted water, bring to the boil and boil on a medium heat for 20 minutes or until all the vegetables have softened enough to mash.

While the parsnips and zucchini cook drizzle a small amount of oil into a small frying pan and gently fry the mushrooms for a few minutes stiring often - pour straight onto a plate.

Using the same pan use a very small amount of oil and fry the garlic for minute or two making sure that you constantly stir the garlic around the pan to prevent burning - add the curry powder keep stiring for one minute then take straight from the heat and pour onto the plate.

You want the garlic to be cooked but not burnt.

If you over cook the garlic start again.

When the parsnips and zucchini are cooked drain all of the water away and mash.

Taste and add salt to season.

Add the yogurt and keep mashing.

Stir the mushroom and garlic into the mash.

Spoon the parsnip and zucchini mash mixture into the peppers.

Once cooked serve with basmati rice.

Enjoy Chef Jeenas Vegan Stuffed Pointed Red Peppers Recipe.

See more of Chefs step-by-step vegan recipes:

Vegan recipes page 1

Vegan recipes page 2

Vegan recipes page 3

Vegan recipes page 4

Vegan recipes page 5

Thursday, February 20, 2014

COLORED BELL PEPPERS PARUPPU USILI

Paruppu usili is a traditional Tamilian dish made with vegetables and lentils. The usual veggies, which go well for this are green beans and cluster beans cooked with channa dhal. This is usually served as a side dish with rice and rasam or any spicy gravies. I tried making paruppu usili with colored bell peppers and it turned out wonderful. Since the peppers were a little bit sweeter, I increased the heat level of the dish a little bit. It was totally a tasty and colorful dish

INGREDIENTS:
1. Colored bell peppers, 2.
2. Channa dhal, ½ cup.
3. Red onions, 3.
4. Green chilies, 2.
5. Ginger-garlic paste, 1 teaspoon, (optional).
6. Red chilies, small, 2.
7. Cumin seeds, ½ teaspoon.
8. Mustard seeds, ¼ teaspoon.
9. Curry leaves and cilantro for garnishing.
10. Salt as per taste.

PREPARATION:
Soak the channa dhal for 1 hour and grind it to a smooth paste with the red chilies and cumin seeds. Transfer the contents to a stainless steel container and steam them for 15-20 minutes and let it cool (I used idli plates and idli cooker for this). Once cooled crumble them into small pieces and keep aside. Meanwhile chop the bell peppers into small bite-size pieces, dice the onions finely, and slit the green chilies into 2. Heat a pan with a tablespoon of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the diced onions, curry leaves, and green chilies and sauté for a few minutes until the onions turn brown. Then add the ginger garlic paste, chopped bell peppers, and salt and keep sautéing for a few more minutes. When the peppers are half-done, add the crumbled channa dhal, mix everything well and keep cooking under medium-low flame for another 5-10 minutes. Garnish with cilantro and serve with rice and any spicy gravy.

Saturday, December 21, 2013

Sausage and Peppers

Carrabbas Italian Grill Sausage and Peppers
Copycat Recipe

Makes 4

4 Italian fennel sausage links
1/2 cup marinara sauce
1 cup Fresh Pepper Sauce

Fresh Pepper Sauce
1 each red, yellow and green bell pepper
1 red onion
2 cloves crushed garlic
1/2 (#10) can crushed tomatoes
1 tablespoon pepper
2 tablespoons salt

Make Sauce: Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.Spoon 1 cup Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture.

Cook the Sausage: Grill links until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.

NOTES
Slice the sausages and serve with sauce over cooked pasta or keep them whole and serve inside a hotdog bun.

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