Rainbow Veggie Boats: A Flavor Fiesta!
Hey there, fellow food adventurers! Chef Zestina Sprout here, and let's talk about stuffed peppers. Not just any stuffed peppers, mind you, but the kind that make your taste buds dance with joy. We're ditching the usual suspects and going full-on vegan, packed with flavor, color, and all things good for you.
Stuffed veggies, especially peppers, always remind me of sunny picnics and garden parties. But who says we can't enjoy that vibe any day of the year? I wanted to give a plant-powered makeover to a classic, and boy, did these turn out to be amazing! These aren't just any stuffed peppers; they're flavor explosions wrapped in a vibrant package. And they are so simple to prepare you will be adding this to your weekly rota.
What Makes These Peppers So Special?
The Peppers: We're using bell peppers, the more colorful the better. I usually avoid the green ones, as I find they can sometimes have a bitter taste. Opt for the bright reds, yellows, and oranges to make the dish as appealing as possible. They become perfectly tender in the oven, ready to hold their flavourful cargo.
The Filling: Forget bland rice and boring veggies. We're talking aromatic sun-dried tomatoes, fragrant herbs (basil and parsley are my go-tos, but feel free to experiment!), and the star of the show—smoky tofu. The tofu adds a meaty texture and protein boost, making these peppers a satisfying meal, perfect for anyone with an active lifestyle. We are also using red miso for an added dimension of flavor.
Let's Get Cooking
First: Dice your shallots and garlic, then sauté them in some of that lovely sun-dried tomato oil. The aromas will make you wish you could eat it already!
Next: Toss in some long-grain rice, smoked tofu, and a generous amount of herbs and seasoning. Make sure to toast those grains of rice for a minute before adding your liquids! This will help the rice to cook evenly.
Now: It's time to simmer everything gently in some white wine or veggie broth. Let the rice absorb all that flavor until it's nice and plump.
Finally: Hollow out those pre-baked peppers and stuff them to the brim with our fragrant filling. You may want to lightly pre-bake the peppers for 15 minutes before filling. Cover the dish with some kitchen foil and bake in a hot oven for a full hour. For the final flourish remove the foil and top with some creamy vegan cheese, pop back in the oven until golden.
Top with a drizzle of homemade pesto and serve with a zesty side salad. Trust me, you'll want seconds (and thirds!).
Ingredient Spotlight
- Bell Peppers: Choose colorful, fresh ones. Avoid green if you don't like the bitter taste.
- Rice: Long grain is my choice for this recipe, but you could also experiment with other types of rice or grains. However you may need to adjust the cooking time and liquid ratios.
- Sun-dried Tomatoes: Go for the oil-packed version, the oil is great for cooking and adds extra flavor!
- Smoked Tofu: Crumbled and added for substance and a good source of protein, this adds a great texture to the dish.
- Herbs: Basil and parsley are my go-to, but use what you love. Feel free to throw some oregano in too.
- Miso: A touch of red miso will really make the dish sing, but white will work in a pinch.
- Vegan White Wine: Adds depth, or use veggie stock. Both work wonders!
Variations
- Spice it Up: Add a pinch of red pepper flakes for some heat.
- Get Cheesy: Top with vegan mozzarella or a sprinkle of nutritional yeast.
- Grain Swaps: Try quinoa or brown rice for a different texture.
Recipe
Yields: 12 halves Prep Time: 20 minutes Cook Time: 75 minutes
Ingredients:
- 6 bell peppers (any color, but not green for me)
- 45-60 ml / 3-4 tbsp sun-dried tomato oil (or any oil)
- 3 banana shallots, finely diced
- 5 garlic cloves, finely diced
- 150 g / 5.25 oz smoked tofu
- 75 g / 2.6 oz sun-dried tomatoes in oil, drained, roughly chopped
- A good handful of basil and parsley, finely chopped
- 15 g / 1 tbsp red miso paste
- 2 tbsp nutritional yeast
- 180 g / 1 cup long-grain rice
- 1 tsp salt, more to taste
- ½ tsp black pepper
- 1½ tsp dried oregano
- A pinch of sugar
- 240 ml / 1 cup vegan white wine (or stock)
Optional Extras:
- Vegan pesto
- Vegan soft cheese
Instructions:
- Preheat your oven to 200°C (392°F). Cut the peppers in half lengthwise, remove the seeds and membranes and brush the skins with a little oil. Place them, cut-side down, on a baking tray and bake for 15 minutes.
- Meanwhile, heat the oil in a large pan. Add the shallots and garlic and fry over a low heat, until translucent and fragrant.
- Add the sun-dried tomatoes, tofu, herbs, miso paste, nutritional yeast, rice, seasoning, wine, and 500ml (2 cups) of water.
- Simmer everything gently, stirring occasionally until the rice has absorbed most of the liquid.
- Spoon the mixture into the pre-baked pepper halves and arrange them on a large baking tray (or two if needed).
- Tightly cover the tray with kitchen foil and bake for 1 hour.
- If using, top with soft vegan cheese and return to the oven, uncovered, for another 5-10 minutes, or until the cheese has melted and browned slightly.
- Serve warm, with a drizzle of pesto and a side salad if you wish.
Chef's Notes
- If your tofu is pressed and dense, you may need less. Adjust as needed.
- Use gluten-free miso if needed.
- Feel free to add a drizzle of pesto dressing for an extra punch of flavor.
Nutritional Information
(per one half pepper, approximate)
- Calories: 165
- Sugars: 3g
- Fats: 5g
- Saturates: 1g
- Proteins: 5g
- Carbs: 21g
There you have it! These Rainbow Veggie Boats are a celebration of flavor and health. Enjoy creating them and even more so when they are served!
If you enjoyed this recipe you may also like these: