Spicy stuffed vegan peppers
2 tablespoons olive oil
1 pkt Vegan mince
2 x bell peppers
¼ cup chopped mushrooms
½ cup basmati rice
½ cup quinoa
2 cups cold water
1 teaspoon green thai curry paste
2 cloves minced garlic
1 cup edemame beans
½ cup chopped cilantro
1 chopped chilli pepper
½ cup chopped basil
2x chopped green onion
1 cup tomato sauce
1 tablespoon olive oil
1 tablespoon agave syrup
Method of cookery
Preheat oven at 350F
1- Using a small wok add the olive oil and turn up the heat.
2- Add the vegan mince,chopped mushrooms, thai curry paste, minced garlic,edemame beans, cilantro, chilli pepper, basil, and green onion and stirfry until golden.
3- Next add the basmati rice, quinoa and water then bring to the boil.
4- Once boiled turn down the heat low until mixture is light and fluffy.
5-Add the tomato sauce then stir some more.
6- Cut off the tops of the peppers and take out the insides.
7- Add the fluffy rice and quinoa mixture fully stuffing the peppers.
8- In a small bowl mix the oil and syrup glaze and lightly baste around the peppers.
9- Place the peppers in the oven and bake for 20 minutes gas mark 350F