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Serves 4


4 large green peppers, deseeded, lids cut off, and bases leveled to make them stand upright
2 tbsp. sunflower oil
1 onion, finely chopped
2 cloves elephant garlic, crushed
2 oz. Roma tomatoes, chopped
3 oz. portobello mushrooms, finely chopped
1 tbsp. cilantro, finely chopped
1 oz. pecans, chopped
1 oz. cashews, chopped
1 egg, beaten
grated rind of 1 lemon
2 cups cooked Basmati rice to serve
green salad to serve
garlic bread to serve


Preheat oven to 400 F (200 C). Combine sunflower oil, onion, tomatoes, mushrooms, cilantro, pecans, cashews, egg, and lemon rind. Mix well.

Spoon stuffing into peppers. Stand peppers in a deep ovenproof dish. Bake for 35 minutes until peppers are tender. Serve hot on a bed of Basmati rice with a green salad and garlic bread.