Stuffed Peppers with Rice and Tumeric Flavoured Courgettes

Right, so it may seem a bit elaborate, but believe me, it woths every single step!After all this years this was literally the fist time I attemped to use chia seeds as egg substitute, and I'm very very pleased with both the result and texture.

In this version I used pre-boiled rice as a filling (because I had a couple of handfull as a leftover) but I've also tried with cous cous, quinoa, bulgur and pearl barley, so feel free to substitute with your favourite :)

Ingredients:

3 Peppers

200 gr Rice

1-2 Cougette

3 Tbs Nooch (Nutritional Yeast)

2 Slices of Vegan Cheese

2 Tbs Chia Seeds

2 Tbs Pea Flour

2 Tbs Olive Oil

1 Tbs Tumeric

3-4 Garlic Cloves

3 Bay Leaves

1 Chilli Pepper (optional)

Corn Flakes Crumbs (or regular Bread Crumbs)

Salt & Pepper to Taste

Method:

Grind chia seeds in a food processer, add 10 tablespoons of water and soak for at least 10-15 mintes.

Chop courgette and stir fry with some olive oil, salt, pepper and tumeric until tender (roughly 7-10 minutes).

Combine rice and pea flour.

Season with salt and pepper...

..then combine the chia seed mixture.

Season with salt, pepper, garlic (grated) and nooch.

Roughly chop some of your favourite vegan cheese (those who melt are ideal).

Stuff peppers cut in half (previously seasoned with salt and pepper) and top it with bread crumbs and olive oil. 

Final touch: crashed garlic, bay leaves, chopped chillies, olive oil and an inch of water on the bottom of the tray.

Bake at 200° C for 30 to 40 minutes.

These peppers are both delicious chilled or warm.

Enjoy :)