Veganuary Recipe: Mediterranean Stuffed Peppers
Volunteer Angela creates an exciting new recipe as she tries Veganuary 2021.
After the indulgence of the Christmas break, I was ready for something new and exciting to try in 2021: Veganuary. And with the announcement of a third lockdown, it felt like a good time to try some new dishes.
If you haven’t heard of Veganuary before, it is a national campaign that takes place every year to educate people about vegan lifestyles and encourage them to give it a go for the first month of the year.
Serves 2
To make our Mediterranean stuffed peppers, you’ll need:
150g Rosemary and Olive Sourdough
50g olives, roughly chopped
20g capers
5 tbsp extra-virgin olive oil
1 tsp oregano
1 tsp ground black pepper
Half an onion, diced
2 large bell peppers
100g cherry tomatoes, roughly chopped
Fresh basil, to garnish
How to:
First, use a food processor to grind the bread to coarse breadcrumbs or small lumps
Add the chopped bread to a bowl with the chopped olives, capers, oregano and black pepper. Mix together with 2 tbsp of the olive oil until all the bread is lightly coated in oil.
Add 1 tbsp of the olive oil to a pan and fry the chopped onion until soft, before adding the tomatoes. Fry for 2-3 minutes, before adding into the bowl with the bread mixture.
Chop the tops off the bell peppers and remove the seeds, so that they make a nice bowl-like container.
Place the peppers cut side-up in a baking dish and drizzle with the rest of the oil. Spoon the bread mixture into each pepper
Bake at 180C until the peppers are tender, about 40 minutes. Served garnished with chopped fresh basil.
Tip: This recipe also works well as a filling for other veg. Try large tomatoes or halved courgettes with the middles scooped out.
If you try this recipe, we’d love to see! Tag us in your posts on Instagram @wearebreadwinners.