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Fresh Living Network
Mexican stuffed bell peppers with meat-free mince

Mexican stuffed bell peppers with meat-free mince

Try this delicious recipe.
2
RECIPE TYPE:Light meals
 
Method
  • Preheat oven to 190°C. 
  • Wash the bell peppers, cut the top off and scoop out the insides carefully, removing the stems and seeds. Cook them in boiling water for 3 minutes. Remove peppers from water and drain well.
  • Sauté the onion and garlic in olive oil (or water) in a pan until golden.
  • Add the Meat-free Mince, 1 ½ cups tinned tomatoes, Worcestershire sauce, herbs, salt and pepper to the onion and garlic. Fry for a few minutes until the Meat-free Mince is cooked through.
  • In a bowl, add the mince mixture with the cooked rice and half of the shredded vegan cheese in a medium bowl. Stir to combine.
  • Stuff the pepper halves with the mixture. Top with the remaining tomato sauce and vegan cheese.
  • Place the peppers on a lined baking tray and cover the dish with foil. You may need to thinly slice the uneven bottom part of the peppers so as to make it stand on the plate without it tilting.
  • Bake for 30 minutes covered. Then remove foil, increase heat to 200°C and bake for another 15 minutes, or until peppers are soft and slightly golden brown. 
  • Once cooked, top with vegan cheese. If not using vegan cheese, top with vegan mayonnaise.
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