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  • Writer's pictureMargaret Hirsch


These vegan stuffed bell peppers from Hirsch's Vegan Cookbook will bring a burst of colour to your table, they are filled with goodness and will make a great addition to your dinner table or can be served as an entrée’.

INGREDIENTS • 180ml Couscous uncooked - 180ml

• 3 Medium bell peppers, any colour (red, yellow, or green)

• 30-45ml Olive oil

• 2 Small onions, diced • 250ml Mushrooms, sliced

• 2 Small carrots, sliced

• 1 Small zucchini, cubed • 180ml Fresh parsley, finely chopped

• 180ml Tomato purée • Salt, to taste

• Freshly ground black pepper, to taste

• A pinch of chilli

INSTRUCTIONS • Preheat the oven to 210 °C. • Cook the couscous according to the package instructions. Drain in a colander and set aside.

• Cut off the tops (lids) of the bell peppers, scoop out the inside and discard the seeds. Wash the peppers carefully and set aside. • In a large pan heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry for a further 5-8 minutes. Add carrots and zucchini, fry, stirring occasionally for 5 minutes. Remove from the heat.

• Add cooked rice, 100ml parsley, tomato purée, and stir until well combined. Season to taste with salt, pepper and a pinch of chilli.

• Divide the mixture between the peppers

• Place the stuffed peppers in a greased baking tray. Bake for 20-25 minutes, until slightly brown on the edges.

• Sprinkle remaining parsley on top and serve.

Serves: 6

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Much Love,

Margaret Hirsch

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