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

• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100G Green Chillies - 100g
• 100 G Fresh Green Peas 100g
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 600G Ginni'S Cashew Nuts Spicy 600g
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Schwartz Coriander Leaf Jar
• 400 Ml Coconut Merchant Organic Coconut Cream
• 400 g Manning Impex Frozen Tempeh 400G
• - Jalpur Red Chilli Powder Fine
• 100 G Rajah Garam Masala
• 1 Kg Sapna Ginger Paste 1kg
• 1 Kg Sapna Garlic Paste 1kg
• 50G Heera Green Cardamom 50g
• 100G Mdh Kashmiri Mirchi Powder 100g
• - Mccormick Cumin Powder
• - Ktc Vegetable Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Schwartz Garlic Powder 480g
• 250Ml Ktc Coconut Oil 250ml

Instructions

1. 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. 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 garlic powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon garam masala powder. Cook for 2 minutes.
3. 3. Crumble 100 g of tempeh and add it to the pan. Cook for 3-4 minutes, stirring occasionally. Add 100 g of green peas. Mix well and season with salt to taste.
4. 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. 5. In a blender, grind 2 chopped onions, 2 chopped tomatoes, 1 teaspoon ginger paste, 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. 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. 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.