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plant based v2mince Stuffed Capsicums

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$12.30

SERVING: 4

TIME: 30mins

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There is something about a stuffed capsicum that makes eating vegetables more enjoyable. And these are no ordinary capsicums, these plant based v2mince Stuffed Capsicums by v2food are something else. A great way to up your daily vegetable count, these beauties are sweet and lightly charred, while the rice and v2food mince is perfect for soaking up the juices. Enjoy v2food Plant Based Mince as a versatile yet nutritious alternative for anyone that loves the taste of meat but doesn’t want to get it from animals

Ingredients

For the bolognese

  • 500g v2mince
  • Olive oil
  • 2 carrots, peeled and finely diced
  • 3 celery stalks, washed and finely diced
  • 1 large onion, finely diced
  • 4 cloves garlic finely chopped
  • 500ml vegetable stock
  • 2 tbsp paprika
  • 1 tbsp dried mixed herbs
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • Salt and pepper
  • 700ml passata

For the capsicum

  • 2 red capsicum, halved and deseeded
  • 2 cups brown rice, cooked
  • 1 zucchini, chopped
  • ½ small red onion, diced
  • 1 cup kale, wilted in hot frypan and chopped
  • ¼ cup kalamata olives pitted and sliced
  • 1 tbsp basil chopped
  • 1 tbsp parsley chopped
  • ¼ cup pine nuts, toasted
  • 1 tsp chili flakes
  • Salt and pepper
  • Grated parmesan cheese

Preparation

For the bolognese

  1. Heat a large frypan on medium-high heat and add a couple of tbsp of olive oil.
  2. Add the carrot, celery, onion and garlic and fry off until softened.
  3. Add v2mince and cook until browned and crumbling, using a wooden spoon to break it down.
  4. Add stock and use a wooden spoon to scrape off the bottom of the pan. Add paprika, dried herbs, cloves and cinnamon and season with salt and pepper to taste.
  5. Pour in passata and reduce heat to low and simmer for 10 minutes.

For the capsicum

  • Pre-heat oven to 160 degrees fan-forced (180 regular) and line a baking tray with baking paper.
  • In a large mixing bowl, combine the brown rice, v2 Bolognese sauce, chopped zucchini, onion and kale, basil, parsley, pine nuts, chili flakes and season with salt and pepper.
  • Spoon the mixture into the red capsicum halves and top with grated parmesan cheese.
  • Place capsicums on the lined baking tray and bake in the oven for 20 minutes.