I usually stuff green peppers primarily with rice as the main filler, but this time round I thought millet would be the filler – full of iron and vitamins, and with a very mellow flavour. I then went on to capitalize on the yellow colours, and included sweetcorn, nuts and other yummy ingredients – and the end result was a delicious delight that truly satisfied the palette. It was such a light treat, and I served it with roast sweet potatoes in a rich red tomato and garlic sauce. Mmmmmmm!
INGREDIENTS FOR STUFFING
- 2 very large sized peppers, cut crossways
- olive oil
- 125g millet, rinsed, boiled & drained
- 1 onion, very finely chopped
- 3 garlic cloves, finely chopped
- 1/2 a cup of crushed pecan nuts
- 4 mushrooms, chopped
- 175g tofu
- 1 cup sweetcorn
- ¾ tsp turmeric
- 1 tsp curry
- 1 tsp fennel seeds
- soya sauce
- 1 tsp turmeric
- 1 tsp nutritional yeast
- 1 tbsp flat leaf parsley, finely chopped
- 1 finely chopped fresh chilli (optional)
- a few tablespoons of water
METHOD FOR MAKING STUFFING
In a non-stick saucepan, fry the onions until transparent. Then add the garlic and the mushrooms, and continue to stir for a minute or so. Now add the herbs and spices, and then the tofu, making sure to crush it in your hands first.
At this point, add the millet to the mixture, and mix for a minute or so. Finally, add the remaining ingredients.
Allow mixture to cool, and after having removed seeds from the green peppers first, just stuff the peppers with a teaspoon, and lay them flat on a large oven dish. Meantime make the tomato sauce as follows :
TOMATO SAUCE INGREDIENTS
- olive oil
- 3-4 garlic cloves, finely chopped
- 1 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp brown sugar
- a few chopped basil leaves or 1 tsp Italian herbs of your choice
METHOD FOR TOMATO SAUCE
Fry your garlic in olive oil in a non-stick frying pan for a few moments, but don’t allow it to burn. Then add the tomato puree and mix. Lower the heat, and, after a minute or so of stirring, add the remaining ingredients. Allow to simmer on a low heat for around 20 minutes.
BRINGING IT TOGETHER
Pour the tomato sauce around the stuffed veges, then add some sweet potatoes – around half a potato per person (I used a large one for this dish). Cut the potato into pieces, place in the middle, drizzle with olive oil and sprinkle some salt. Cover dish with tin foil and place in oven for around an hour on medium heat.
Uncover and allow to cook for a further 20 minutes, or until sweet potatoes are soft. Take out of the oven when ready, and serve a few minutes later, either with a little crunchy garlic bread, or as is. Bon Appétit !
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
You are absolutely amazing Miriam Sorrell! You are god sent!
Thank you for creating these Peaceful, delicious, colorful meals. This is truly an Animal Liberation act! Peace begins on your plate, and you Miriam are spreading peace and compassion! I always share your menus on my facebook pages. Thank you!
Eddie Mah, welcome here to my site – how very wonderful of you to say such beautiful words, full of inspiration and kindness, thank you for you for your insight and your generous compliment – it is people like you that make it all the more worthwhile. Happy New Year to you and all your loved ones for 2012. Cheers to you !
OMGoodness Miriam …
This looks so very good as well. I have children with seven pages of allergies, as you know and both of them have just said, Ohhhh that looks soooo good.
Thank you for making my job as a Mom easier and a lot less of a battle with good, flavorful, colorful food that is safe for them.
You are my best kept secret 😉
Thanks for being here and doing what you do. I am most grateful.
Always in friendship, health and nutrition,
Crystal Hi there and many thanks for taking the time to drop by with your ever-so-wonderful comment, I am delighted to be in your culinary experience and even happier that I can be of some use in the circumstances that you have brought to my attention. Thanks for your compliments and may I take the opportunity to wish you and yours a Happy, Peaceful & Prosperous New Year 2012 to you and all your loving family ! Do drop by again.
I made this, and this is one of my favorites. Very nutritional and colorful. My digestive track doesnt agree with with green peppers, so I use red peppers.
Barbara Hi there and thanks for dropping by with your comment – I am delighted that you enjoyed this recipe Barbara, and yes, you are right it is very colourful and nutritious. Red peppers work well with this too ! I look forward to your future comments on my blog. Cheers to you !
thank you..so much for this recipe..I am going on “retreat” with some very talented artists in May…we all take ‘turns’ preparing a meal for everyone…some in our group are vegan…this will be perfect…thank you, best, regards, Kathy
Hi there Kathy and welcome to my blog. Super to have you here and thanks for dropping by with your comment. I am delighted to hear that you have chosen this recipe as you haven’t just chosen something quick and easy, but something with full flavour and wonderful colour, texture and aroma. I would say that most of my food has been tried by non-vegans with much success – in this day and age even most sensible non-vegans don’t consume meat on a daily basis, so it’s good to find exciting and delicious recipes that taste every bit as good as great non-vegan ones. Do let me have your feedback though, as it’s for you to decide and say and I will be all ears, so to that end I look forward to your future comment/s on my blog. Enjoy your retreat, so nice to get away and do something different. Best to you Kathy and Cheers.
Hi Miriam, do you think I could use quinoa instead of millet?
This looks delicious! However, you mentioned nuts in the intro, but I can’t find them anywhere in the recipe. Am I missing something?
Andreea Hi there and thanks for that. I have added them into the ingredients – we did indeed miss them out in the listing, so thanks for the nudge. Hope you make and enjoy this and best wishes your way in the meantime !
Good question Eiblin, the answer is :- Sure you can ! Enjoy and let me know how it goes as and when. Best wishes your way in the meantime !
Hi Miriam, thank you for all your wonderful recipes. Inspirational and healthy. Just one thing – I would appreciate being able to print them easily.
Hi Carolyn thanks for your compliment. I don’t have that facility installed I’m afraid. I do hope you enjoy my recipes, and best wishes your way !
Hi Miriam, Your recipes are prepared and loved all over the world! We live in Singapore and my husband has cooked this for us this evening! It is absolutely delicious. Truly one of the most tasty and nutritious vegan recipes. Many thanks for sharing this with us. We will surely try more of your amazing and healthy creations.
Hi Diana and welcome here. Many thanks for dropping by here with your comment. I am delighted that your husband made this for you and that you enjoyed it so much ! It is indeed packed with flavour. I very much look forward to your future comments and feedback on my blog. Do visit my home page for the recent recipes for the festivities, even if you don’t celebrate them – as they are quite special too. Diana, if you wish to join our new newsletter which will only be monthly, just say so and I can add you to it. Best wishes your way in the meantime !
I’m just setting out on the vegan road and your website is such a help and motivation: this dish is absolutely succulent and gets even meat-loving husbands totally enthusiastic! thank you!
i did the recipe with quinoa because i couldn’t find millet and it was totally yummy!!
Elise Hi there and welcome here. I am glad that my blog is helping to inspire and motivate you and a HUGE Kudos goes to you for taking this path. My promise is that I will continue to post up recipes with a top priority of excellent taste. You have an extensive repertoire from which to choose from, so enjoy it and any questions let me know. We are issuing our first monthly newsletter a few weeks from now, let me know if you wish to be added to it. Meantime, feel free to come back with your feedback and comments here. Best wishes your way !
Hi Myriam, Yes please add me to the newsletter. Many thanks!
You have been added Diana !
Hi Miriam — I had you add me about two weeks ago to your newsletter but I haven’t seen anything yet. How often do you send it out?
I’m firstname.lastname@example.org — oh, and I pre-ordered your book — can’t wait to see how you made vegan feta 🙂
p.s. this recipe looks lovely. printed out and will make this week!
Hi there Jenni – worry not, apologies from our part as it’s taken us longer than we suspected to organize this aspect of the blog – we had a few technical problems and an overload of work for my blog – but good things are coming soon ! I am going to re-add your name to our newsletter, and rest assured when it comes out you shall receive it. Meantime, many thanks indeed for pre-ordering my book (how very kind) and letting me know, I really appreciate it, and all I can say at this point is you won’t regret it as it’s packed with exciting dishes that I feel you will greatly enjoy for a long time ! I look forward to your future comments on my blog ! 🙂
Miriam, you are amazing to respond back to each of us as you do — I just wanted to let you know that I’m grateful for the time that I know this must take from you.
No worries on the newsletter — I just didn’t want to miss it! Will stand by! 🙂
Dear Jenni, thanks for your consideration, I appreciate that. You will definitely receive the newsletter when it’s out – I am still in the process of sorting out material so bear with me some more 🙂 . Very best wishes your way in the meantime !
thanks for the recipes, it inspired me to use what i had left on hand as it’s the day before my next shopping trip.. i googled “green pepper sweet potato” and this came up.. i sauteed a small onion and garlic, toasted some ‘jade blend rice’in the mixture before adding the water (jade blend rice is from bulk barn, and contains bamboo rice, wheat berries, basmati rice, green lentils, split baby garbanzo beans, and daikon radish seeds), i used 1/2 a jar of mushroom spaghetti sauce in the bottom of the dish.. all in all not quite as tasty i’m sure as your recipe looks, but a great use of what i had left!
Jan Hi there and welcome here. Sounds like what you managed to concoct worked. Next time you may wish to follow my recipe and see if you enjoy that too ! There are quite a few recipes to choose from, so keep the site bookmarked to browse and try some things out. I look forward to your future comments on my blog ! Best wishes your way in the meantime.
Hi, I love your book and website, but wish nutritional information was shown somewhere. Will you be adding that? Thanks
Cindy Hi there. No, I don’t have a nutritional info in the book I’m afraid. Most of the dishes are healthy and I believe in portion sizes to control weight. Many of my dishes call for fresh veggies and are quite high in fibre. Thanks for purchasing my book and I do hope you enjoy the recipes from it. One last note for your book – double the agar powder for the 2 cheddars and the mozzarella, the revised recipe ingredient did not reach my publishers in time, so please pencil that in. And enjoy ! 🙂