Vickys Stuffed Peppers with Curried Rice, Gluten, Dairy, Egg & Soy-Free Recipe

Name: Vickys Stuffed Peppers with Curried Rice, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 clove chopped garlic; 1 red onion, finely chopped; 1 tbsp curry powder, mild medium or hot, your choice!; 120 ml plain yogurt, I make my own non-dairy coconut yogurt (see my profile, vic20adamant, for the recipe); 3 carrots, peeled and finely diced or sliced; 2 potatoes, peeled and finely diced; 450 grams peas; 150 ml water; 1 salt & pepper to taste; 225 grams uncooked rice; 480 ml roughly of boiling water to cook the rice; 6 bell peppers, any colour, cut in half lengthwise and deseeded; 1 oil for frying

Servings: persons

3 clove chopped garlic
1 red onion, finely chopped
1 tbsp curry powder, mild medium or hot, your choice!
120 ml plain yogurt, I make my own non-dairy coconut yogurt (see my profile, vic20adamant, for the recipe)
3 carrots, peeled and finely diced or sliced
2 potatoes, peeled and finely diced
450 grams peas
150 ml water
1 salt & pepper to taste
225 grams uncooked rice
480 ml roughly of boiling water to cook the rice
6 bell peppers, any colour, cut in half lengthwise and deseeded
1 oil for frying

1
Heat some oil in a pan over a medium/high heat.
2
Add the onion and garlic and fry off until translucent
3
Add the yogurt and curry powder and cook for around 3 minutes or until thickened slightly
4
Mix in the potatoes, carrots, peas and the 150mls of water.
5
Cook for 5 minutes
6
Preheat oven to gas 6 / 200C / 400F
7
Pour the boiling water in a pan and add the rice.
8
Cook for 5 minutes then drain and add to the saucepan with the other ingredients cooking
9
Turn heat to low, put the lid on the pan and cook for 20 minutes
10
Meanwhile, spray a baking tray with oil and lay the pepper halves cut side down and give them a spray of oil.
11
Put them in the oven for 20 minutes.
12
They should be coming out at the time the saucepan mix is ready
13
Take the peppers out of the oven and turn over.
14
Give the rice a mix then spoon into the pepper halves.
15
Put back into the oven for a further 5 minutes
16
Serve hot with more rice on the side or maybe a homemade naan bread or onion bhajis and vegetable pakoras

1101

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 clove chopped garlic, 1 red onion, finely chopped, 1 tbsp curry powder, mild medium or hot, your choice!, 120 ml plain yogurt, I make my own non-dairy coconut yogurt (see my profile, vic20adamant, for the recipe), and more.

Yes, Vickys Stuffed Peppers with Curried Rice, Gluten, Dairy, Egg & Soy-Free falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys Stuffed Peppers with Curried Rice, Gluten, Dairy, Egg & Soy-Free

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