To boost the protein level, add a can of kidney beans or some diced firm tofu to the stuffing.
SERVES: 4
INGREDIENTS:
- 4 large green or red bell peppers
- 3 tbsp. olive oil
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1/2 cup brown rice
- 2 1/2 cups tomato juice or vegetable juice
- 1 bay leaf
- 2 sprigs fresh parsley
- 2 1/2 tsp. dried oregano
- 2/3 cup chopped walnuts
- 1 1/2 tbsp. nutritional yeast
- 2 tsp. lemon juice
- pinch sugar
- sea salt and black pepper
- 2 tbsp. breadcrumbs
- 1/2 tsp. lemon zest
- 1 tsp. toasted sesame seeds
INSTRUCTIONS:
- Cut a slice off the top of each pepper and remove the center core and seeds. Brush the outside of the peppers with a little of the olive oil, then stand upright in an ovenproof dish.
- Heat the remaining olive oil in a saucepan, then add the onion and cook over a medium heat for 5–7 minutes until the onion is soft. Add the garlic and cook for another minute.
- Add the rice, 1 1/4 cups tomato juice, bay leaf, parsley, and 2 teaspoons of the oregano. Bring to a boil, cover, and simmer over low heat, adding a little extra water if the mixture dries out before the rice is cooked, about 40 minutes. Discard the bay leaf and parsley sprigs.
- Add the walnuts, 1 tablespoon of the nutritional yeast, and lemon juice, then season with the sugar, salt, and pepper. Pile the mixture into the pepper shells. Preheat oven to 350°F. Pour the remaining tomato juice and 1/2 teaspoon oregano around the peppers.
- Combine the breadcrumbs, remaining 1/2 tablespoon nutritional yeast, lemon zest, and sesame seeds, and sprinkle over the peppers. Bake for 30–40 minutes until the peppers are tender. Serve hot.
