I recently ran a Dungeons&Dragons game for my friends, and I wanted to cook them something nice for dinner as well. I made Spanish-inspired stuffed peppers with vegan mince on the evening before the game, and put them in the oven on the day. My omni friends were really impressed – if I may say so myself – and the harshest judge (me) approved as well. Give it a go!
oil (I used coconut)
3 garlic cloves
3-4 bay leaves
pack of meatless mince (I used the Meatless Farm Co.)
1.5 heaped tbsp of tomato puree
2 tbsp maple syrup
1/3 of 500 g passata di pomodori
[optional] Maggi liquid seasoning*
2/3 of 500 g passata di pomodori
1.5 heaped tsp brown sugar (or other sugar)
1 tbsp red wine vinegar
Potted grilled or pickled peppers**
Prepare the stuffing
Finely chop onion and garlic. Put your favourite frying pan on a medium heat and add some oil. Fry the onions and bay leaves for a minute or so, then add the garlic. Fry the meatless mince separately in a non-stick pan^ (instructions on packaging).
Mix the onoins, garlic and bay leaves back in, along with the tomato puree and maple syrup. Add 1/3 of your total passata di pomodori, stir, and add salt and pepper (and maggi) to taste. Mix in the sultanas and the stuffing is done!
Make the tomato sauce^^
Heat up the rest of your passata di pomodori in a pan, then mix in the rest of the ingredients. Add salt to taste.
Stuff and grill the peppers
Pre-heat the oven to 175 °C fan oven).
Grease a roasting dish with olive oil. Take your peppers out of the pot and rinse of any brine, seeds and skin (if it peels off). Stuff the peppers one at a time with a spoon and lay them in the roasting dish. If you have leftover stuffing and room left in your dish, you can make separate heaps of stuffing that will just have to do without pepper.
Cover the peppers and any loose stuffing with the tomato sauce. Covering it well makes sure the peppers and stuffing don’t dry out in the oven.
Put in the oven for 15 minutes, then turn the heat down to 160 °C for another 15 minutes°°.
Traditionally served with rice (I think).
*Traditional Dutch cuisine is well-known for it’s complete lack of any interesting flavourings, which is why Dutch people like to add a few drops of Maggi to basically anything. It deepends the flavour, so I reckon it could be replaced by vegan Worcester sauce or some soy sauce (add less salt if using soy). If you do find Maggi, only use a few drops! It’s a really strong flavour and unlike garlic, too much really is too much.
**Grilled peppers have a bit more flavour than pickled ones and are de-skinned, but tend to be more expensive. The main thing is that you want them to be soft; with raw peppers there is a risk of them not being cooked enough when they come out of the oven. You can probably make your own grilled peppers but I haven’t tried.
^I found the meatless mince is a bit trickier to fry than actual meat, from what I remember. Frying it separately form the onions makes it easier. When they say a non-stick pan on the packaging they really mean it. I used more oil than the packaging recommended though.
^^The original recipe used “tomato frito”, a tomato sauce from grilled tomatoes that had added sugar. I couldn’t find it here so I decided to make my own sweetened tomato sauce.
°° These very specific oven instructions are courtesy of my mum.