Vegetarian stuffed peppers

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Vegetarian stuffed peppers
Nutrition Information
  • Serves: 4
  • Serving size: 360 g
  • Calories: 425 g
  • Fat: 25 g
  • Saturated fat: 5 g
  • Carbohydrates: 28
  • Sugar: 21 gr
  • Sodium: 4.3g
  • Fiber: 4 G
  • Protein: 25g
Recipe type: Stuffed Peppers
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
In this dish, a great South African favourite – Babotie – is given a twist in two ways. It is usually made with minced meat and then baked in a shallow baking dish in the oven. In this recipe, however, the minced beef is replaced with soya mince ( TVP) Instead of baking it directly in a baking dish, it is stuffed into peppers and then baked. Really tasty, but also a way of keeping up adequate proteinsi in a vegetarian meal
  • TVP ( Soya ) mince (dry) – 2 cups
  • Onion – one medium ( finely chopped
  • Garlic - two cloves (finely chopped)
  • Curry powder – one tablespoon
  • Vegetable oil – two tablespoons
  • Olive oil – 2 tablespoons
  • Chilli powder – two teaspoons
  • Apricot jam – two tablespoons
  • Worcester sauce – one tablespoon ( 15ml)
  • Bread – one thick slice ( preferably white bread)
  • Milk – one cup
  • Eggs – three large
  • Balsamic vinegar – one tablespoon
  • Butter – one teaspoon
  • Bell peppers – four
  • Turmeric - half a teaspoon
  1. Reconstitute the Soya mince using this method
  2. Soak the bread in the milk for ten minutes and then drain. Reserve the drained milk in a jug
  3. Remove the tops of the bell peppers and discard the seeds. Cut in half lengthwise
  4. Grease a baking dish with the butter
  5. Place the bell peppers in the baking dish and drizzle with olive oil.
  6. Heat the oven to 200 degrees Celsius
  7. Fry the onion in the vegetable oil in a skillet until it begins to change colour
  8. Now add the garlic and cook for a minute
  9. Add the curry and chilli powders. Fry for two to three minutes ( see note)
  10. Next, the balsamic vinegar, Worchester sauce and apricot jam. Stir until well combined
  11. Follow this with the reconstituted soya mince. Saute for a minute or two
  12. Add the milk-soaked bread. Mix until well combined with the rest of the ingredients
  13. ‘Add the remaining eggs to the reserved milk. Add the turmeric and mix well
  14. Spoon the meat mixture into the peppers up to three-quarters full
  15. Pour in the egg/ milk mixture to fill the peppers to the top
  16. Place the stuffed peppers in the oven for 30 to 40 minutes
  17. Finally, Once the peppers have softened and the egg mixture has browned, remove from the oven
  18. Serve with chutney
It is important to cook out spices. Cooking out means frying until the essential oils of the spices have been released

This recipe yields 4 servings

Keywords: Vegetarion stuffed peppers