These stuffed peppers are so full of flavour and colour, you never get enough. I decided to give you the recipe of two amazing version of the traditional stuffed peppers, one vegan and one with tuna and halloumi.
These peppers are a real pleasure to eat. I usually avoid peppers as I have troubles digesting this vegetable. However, I never had any issue with this version.
The flavours mix perfectly together and – according to my husband- the vegan ones are even better than the tuna! This is crazy, as he usually is very picky with vegan meals.
On the plus side, you put them in the oven and forget about them for about 30 minutes, which is perfect, if you get home after a busy day and still have stuff to do around the house – or you need a relaxing bath-.
I decided to make some high protein filled peppers, but you could, of course, use this recipe as a basis and fill them up with any ingredient you like. They’re really amazing with rice and tomato sauce or cous cous and zucchini. The cheese makes everything perfect.
“We don’t need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables – the lettuce, the cucumbers, the onions, the green peppers – to maintain their identity. You appreciate differences.”
Jane Elliot
Luscious Stuffed Peppers
Equipment
- oven tray
Ingredients
- 6 Peppers
- 100 gr Halloumi Cheese I used Eatlean Grilled Cheese
- 100 gr Canned Tuna Better if under Oil
- 30 gr Breadcrumbs
- 100 gr Egg Whites
For the Vegan Stuffing
- 150 gr Seitan I used Biona
- 15 gr Breadcrumbs
- 100 gr Vegan Cream I used 30% less fat Elmlea
- to taste Salt and Pepper
- to taste Rosemary or Mixed Herbs
- as required Olive Oil
For the Tuna and Halloumi Filling
- 100 gr Canned Tuna better if under Olive Oil
- 100 gr Halloumi Cheese I used Eatlean Grilled Cheese
- 100 gr Egg Whites
- 15 gr Breadcrumbs
- to taste Salt and Pepper
- to taste Marjoram
- as required Olive Oil
Instructions
For the Vegan Filling
- Chop the seitan into small pieces. In a bowl, add all the filling ingredients except for the breadcrumbs. Mix well.
For the Tuna and Halloumi Filling
- Rinse the tuna, chop the halloumi and add all the ingredients in a bowl, except for the breadcrumbs. Mix well.
How to make stuffed peppers
- Preheat oven at 180C. Remove the tops of the peppers, core and seed them. In case they don't stand, cut a tiny bit of the peppers' bottom. keep the peppers' top as a decoration if you wish.
- Fill each bell pepper with the mixture, packing it in, and place the stuffed peppers on a baking dish. Sprinkle the breadcrumbs on top and spray with some olive oil.
- Bake, uncovered, for 30 min until the peppers are tender. Place the top of the pepper on each one of them and bake another 15 min.
- Let them rest for 5 min and serve.
Nutrition Facts
6 servings per container
Calories118
- Amount Per Serving% Daily Value *
- Total Fat
3.1g
5%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
7.5g
3%
- Dietary Fiber 1.2g 5%
- Sugars 1.9g
- Protein 14.7g 30%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
