Stuffed Bell Peppers With Spicy Vegan Sauce Recipe

Name: Stuffed Bell Peppers with Spicy Vegan Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 100 g Premium Coriander Leaves Without Roots; 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation; 100 g Sambar Onion Peeled; 100 g Premium Green Chilli; 200 g Green Peas (Peeled); 500 g Pluckk Organic Hybrid Tomatoes; 250 g Nutri Harvest Premium Whole Cashew Nuts; 400 Ml Kara Coconut Cream; 200 g Ginger (Shunti); 1 pack (100 g) Catch Red Kuti Mirch; 50 g Minitz Garam Masala; 150 g Curryit Preservative Free Garlic Paste; 50 g On1Y Whole Cardamom Green; 100 g Jk Kashmiri Mirch/ Chilli Powder; 100 g Jk Jeera Powder / Cumin Powder; 525 g Veeba Herby Tomato Pizza & Pasta Sauce; 850 g Oleev Smart Vitafit Edibale Vegetable Oil; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 1 Combo Keya Ginger And Garlic Powder; 200 g Hello Tempayy Simply Natural Tempeh Crumbles; 500 ml Conscious Food Cold Pressed Coconut Oil

Fusion cuisine

Stuffed Bell Peppers with Spicy Vegan Sauce recipe

About this recipe

A flavorful vegan dish featuring bell peppers stuffed with a spiced tofu and vegetable mixture, baked to perfection and served with a rich, creamy plant-based sauce. Perfect for a satisfying dinner.

Ingredients

100 g Premium Coriander Leaves Without Roots
2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
100 g Sambar Onion Peeled
100 g Premium Green Chilli
200 g Green Peas (Peeled)
500 g Pluckk Organic Hybrid Tomatoes
250 g Nutri Harvest Premium Whole Cashew Nuts
400 Ml Kara Coconut Cream
200 g Ginger (Shunti)
1 pack (100 g) Catch Red Kuti Mirch
50 g Minitz Garam Masala
150 g Curryit Preservative Free Garlic Paste
50 g On1Y Whole Cardamom Green
100 g Jk Kashmiri Mirch/ Chilli Powder
100 g Jk Jeera Powder / Cumin Powder
525 g Veeba Herby Tomato Pizza & Pasta Sauce
850 g Oleev Smart Vitafit Edibale Vegetable Oil
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
1 Combo Keya Ginger And Garlic Powder
200 g Hello Tempayy Simply Natural Tempeh Crumbles
500 ml Conscious Food Cold Pressed Coconut Oil

Instructions

1. Wash the bell peppers thoroughly and pat them dry. Remove their stems and cut off the top portion slightly to remove the seeds and create space for stuffing.
2. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add 2 finely chopped onions and cook until translucent. Stir in 2 finely chopped green chilies, 1 teaspoon ginger and garlic powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon garam masala powder. Cook for 2 minutes.
3. Crumble 100 g of tempeh and add it to the pan. Cook for 3-4 minutes, stirring occasionally. Add 100 g of boiled and mashed sweet potatoes and 100 g of green peas. Mix well and season with salt to taste.
4. Stuff the prepared mixture into the hollowed bell peppers. Place the stuffed bell peppers on a baking tray and bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the peppers are tender.
5. In a blender, grind 2 onions, 2 chopped tomatoes, 1 teaspoon ginger, 1 teaspoon garlic paste, 3 cardamom pods, 3 teaspoons Kashmiri chili powder, 1/2 teaspoon cumin powder, 1/4 cup cashew nuts, and 2 teaspoons tomato sauce into a smooth paste.
6. Heat 2 tablespoons of coconut oil in a pan over low heat. Add the ground masala paste and cook for 10 minutes, stirring occasionally, until the oil separates from the masala. Season with salt to taste.
7. Add the baked stuffed bell peppers to the sauce and simmer for 5 minutes. Garnish with fresh coriander leaves and a drizzle of coconut cream. Serve hot.