1 ¼cups(250g) cooked riceIf uncooked, you will need ½ cup (100g) dry rice
1 ½cups(150g) walnuts
½tablespoonssoy sauceor tamari for gluten-free
Salt and pepper
1can15oz / 400g chopped or crushed tomatoes
4bell peppersany color
½cup50g vegan cheddar cheesegrated
Preheat the oven to 400°F / 200°C
If not using leftover rice, cook the rice according to packet instructions.
Meanwhile, for the walnut meat: add the walnuts, 1 tablespoon of oil, soy sauce, garlic powder and salt and pepper to a food processor. Whiz until crumbly, but don’t over-process it or it will become puree.
Heat the remaining oil in a frying pan and cook the onion for 3 minutes until soft. Add the garlic and cook for a further minute. Add the can of chopped tomatoes and their juice, along with the dried thyme and dried oregano. Stir well and bring to a boil. Reduce the heat and simmer for 5 minutes, then and stir in the rice and walnut meat and season with salt and pepper.
Half the peppers lengthways and remove the seeds and membrane.
Place the peppers, cut side up, onto a lightly greased baking dish. Spoon the mixture into the peppers, then sprinkle the top with cheese.
Cover the dish with foil and bake in the oven for 25 minutes or until the peppers are soft. Remove the foil and cook for a further 5-10 minutes to brown the cheese.
Note: the amount of filling needed will depend on the size of the cavities of your peppers. Any leftovers can be heated in a pan and served on its own as a side dish to another meal or in tacos.