Meat-free recipe for Mexican Stuffed Bell Peppers, topped with vegan cheese
½ box Fry’s Meat-Free Mince
4 medium bell peppers
½ cup cooked rice
½ medium onion, chopped
2 clove garlic, minced
1 tsp olive oil
1½ cup tinned diced tomatoes
1 tsp Worcestershire sauce
1 tsp Italian herbs
Salt and pepper, as needed
A handful of vegan cheese, shredded (optional, or use vegan mayonnaise)
Wash the bell peppers, cut the tops off and scoop out the insides carefully, removing the stems and seeds. Cook them in boiling water for 3 minutes. Remove peppers from water and drain well.
Sauté the onion and garlic in olive oil (or water) in a pan until golden.
Add the Meat-Free Mince, 1 ½ cups tinned tomatoes, Worcestershire sauce, herbs, and salt and pepper to the onion and garlic. Fry for a few minutes until the Meat-Free Mince is cooked through.
In a bowl, add the mince mixture with the cooked rice and half of the shredded vegan cheese. Stir to combine.
Stuff the pepper halves with the mixture. Top with remaining tinned tomatoes and vegan cheese.
Arrange the stuffed peppers upright in the Airfryer basket. You may need to thinly slice the bottom part of the peppers if uneven so as to make them stand on the plate without it tilting.
Air fry for about 10-15 minutes at 200°C.
If not using vegan cheese, top with vegan mayonnaise once cooked.
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Recipe provided by Fry’s Foods. Click here to visit their website and download their free vegetarian cookbook.