I held off from posted this delicious vegan stuffed pepper because I wanted to perfect it before I share my recipe with the world. First time I made this dish, I was closing out my Peace Corps Service #peacecorps #howiseepc in Macedonia and decided to make it for my wonderful friends and colleagues.
I enjoyed sharing my meals with them but that night was special. I invited them over for the last time to my house to cook, talk, and enjoy each other’s company for one last time. I felt every emotion that day, but the whole team was there to live, laugh, hug, eat, cry, and drink once more. We cooked and shared many laughs. I shared some of my secret/special homemade spice with them. I packed and shared whatever I had left in my pantry with the volunteers. They indeed made that night special. The following day, I was off to Dubai to start my journey back to New York.
Once I made it to New York, one of my colleague contacted me for the recipe because she wanted to make it for her Macedonian mom. It was a great pleasure sharing that recipe with her. Fast forward to a few more months, I still held off from posting it because I wanted to make it for my family and friends here in the states.
One day, one of my dear friend asked me to make a vegan dish for a party she was having for her son’s christening. I happily accepted! I made a mushroom pasta salad and the vegan stuffed pepper. I left some at the house to share with my family and left for the party. People loved the stuffed pepper and the salad was also a hit.
When I returned home from the party, I went into the kitchen to find nothing left. My brother, dad, and their friends finished the rest of the pepper and asked if I can make more. I was happy to know that people enjoyed my dish and asked for more. I have since shared the recipe with family and friends to make at their own leisure.
I hope you guys enjoy this delicious dish. Don’t forget to leave a comment, share (give proper credit directly to this page when sharing this recipe), like this recipe, or if you try to make this vegan stuffed pepper.
Ingredients:
2 tablespoons of olive oil
1 onion (chopped)
2 scallions also known as baby onions (chopped)
6 garlic cloves (minced)
4 carrots (diced)
2 large red peppers (chopped)
2 handfuls of spinach
1 teaspoon of homemade spice (use your own/regular spice)
1 teaspoon of ground clove
Himalayan seasoning and salt (2tsp)
1 tomato (diced)
1 teaspoon of turmeric
2 cups of rice
Half cup of water
2 cups of fresh homemade coconut milk
6 large bell peppers
Preparation:
Peel and chop onion
Rinse and cut off baby onion roots and chop
Peel and mince garlic cloves
Peel and chop carrots
Rinse and chop peppers
Rinse spinach under running water and chop
Rinse and dice tomato
Rinse all 6 peppers
Method:
Warm up a large pot on medium heat. Then add olive oil, homemade spice or your preferred spices, scallions, onion, carrots, peppers, spinach, cloves, and tomato. Mix, stir, add water and cover for 15 minutes. Add rice, turmeric and coconut milk, and mix and stir. Add Himalayan seasoning or your preferred spice and salt to taste.
Use a baking cookware, add oil and spread evenly around pot. Sprinkle a hint of salt in bell peppers then stuff each bell pepper with mixed vegetable rice then place in baking cookware. Used a large spoon to add water from the mixed vegetable rice evenly over stuffed pepper. Garnish peppers with olive oil then cover.
Preheat oven at 250 C. Place in oven for 1 hour to 1 ½ hour. Then uncover and leave in oven for 30 minutes to ensure the water has evaporated and the stuffed peppers are well cooked and colored.
Serve peppers and enjoy!
Preparation: 20 – 30 minutes | Method: 1 – 1 ½ hour | Serving: 6
