These lemon and chilli stuffed peppers are what dinner dreams are made of! They’re easy to make, can be prepared in advance (so all you need to do when your guests arrive is pop them in the oven) and I can honestly say these colourful peppers taste as good as they look!
These stuffed peppers are filled with some delicious veg. The zingy lemon and warm chilli work so well together and in these peppers they create the perfect balance of sweet and savoury.
These are great for lunch served with salad and my French vinaigrette or for dinner with some greens and your favourite glass of vegan red.
These flavoursome lemon and chilli peppers are:
- Colourful
- Fresh
- Vibrant
- Easy to make
- Filling
- Delicious
These peppers prove, yet again, that you don’t need to be vegan to enjoy veggie dishes. They’re stuffed full of flavour and I’m sure you’re going to love them!
Enjoy!
Lemon & Chilli Stuffed Peppers
Ingredients
- 6 mixed peppers I used green and orange
- 180 g uncooked brown rice
- 1 low-FODMAP stock
- 6-8 spring onion greens only
- 2 medium/small courgettes diced
- 3 medium carrots peeled diced into small pieces
- 1 tbsp garlic infused olive oil goo
- ½ tsp chilli powder
- 3 tbsp tamari
- 2 tbsp fresh basil
- 2 fresh Thai chillies
- Juice. circa 3 tbsp and zest from a whole lemon
Instructions
- Pre-heat the oven to 175C
- Cook the rice as per manufacturers instructions
- While the rice is cooking wash the peppers and cut out the stalks, keeping them for later. Deseed the stalks and peppers.
- Add the garlic olive oil and chilli powder to a pan on a low heat. Stir to make a paste add the spring onion greens and carrots, mix well to combine. Cook on a medium heat for 3-5 minutes
- Then add the courgettes to the pan, stir well and cook for a further minute
- Add the carrot-courgette mix to a large mixing bowl with the rice or, if you want to save on washing up just add them to the rice pan (heat off) and mix well
- Add the tamari, basil, fresh chilli's, lemon juice and zest, stir well to combine
- Use a spoon to stuff your peppers and use the tops to push down the stuffing
- Roast between 45 minutes – 1 hour.
- Serve immediately, enjoy!
THERE ARE NO COOKING INSTRUCTIONS!!!
I’m so sorry! I’ve just noticed the last line of the instructions was indeed missing! Apologies for that, I’ve now amended it. (circa 45 minutes in the oven at 175C, until it’s all cooked through and tender)
Thank you for bringing it to my attention!
Having made these since the cooking instructions were added – I can say they were very tasty!
Oh, I’m so glad! Thanks for letting me know.
I made these with quinoa instead of rice they were delicious
I’m glad you liked them. They’re one of my favourites!