Name: Filled Peppers & Yoghurt Sauce
Yield: Makes 2 portions
Ingredients: 140 g (5 oz/⅔ cup) basmati or wild rice; 1 courgette (zucchini), finely diced; salt and freshly cracked black pepper; ½ cucumber, finely diced; 1 tablespoon capers (baby capers), chopped; ¼ shallot, diced; 60 ml (2 fl oz/¼ cup) water; 250 ml (8½ fl oz/1 cup) vegan stock; 1 handful of dill, chopped; ½ teaspoon coriander seeds; 250 g (14 oz) plant yoghurt; ½ teaspoon turmeric; 1 handful of mint, chopped; 4 medium mixed peppers; steamed green vegetables, to serve; 1 shallot, diced; 1 squeeze of lemon juice; 1 pinch of chilli powder; olive oil, for brushing and frying

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

A dish guaranteed to have everyone coming back for seconds with its warming from-the-inside out cosiness. It will become a wintertime family favourite for sure, and great way to use a whole peppers with minimal waste.

Ingredients

4 medium mixed peppers
olive oil, for brushing and frying
1 shallot, diced
1

Vegan
Gluten-free

Method

Preheat the oven to 180°C (350°F/Gas 4).

With a short knife, carefully cut around the stem of the peppers to make a lid. Scrape out and discard the seeds from the lids and the inside of the peppers. Brush the interior of the peppers and the inside of the lids with olive oil and

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Filled Peppers & Yoghurt Sauce

Ingredients

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