Filled Peppers & Yoghurt Sauce

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

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

Savoury
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