Spooky Stuffed Peppers with Veggie Mince and Rice

Ingredients

• 1 white or red onion
• 2-3 cloves garlic, chopped
• 1 tablespoon tomato puree
• 400 g tin chopped tomatoes
• 200 g veggie mince (e.g. Linda McCartney Vegemince)
• 4 orange bell peppers
• 250 g cooked rice
• salt and pepper, to taste
• vegan cheese, optional
• 1 teaspoon paprika
• 1 teaspoon garlic granules
• handful chopped parsley

Method

Cook rice as per packet instructions and set aside, or use leftover cooked rice.

To a pan on a medium heat, add a drizzle of olive oil. Finely chop the onion and garlic and add to the pan, letting them simmer for 3 minutes. Then add the veggie mince. Leave to cook for a further 5 minutes, stirring occasionally.

Add the tomato paste and tin of chopped tomatoes to the pan and stir well. Then add the paprika, garlic granules and parsley. Check the seasoning and add salt and pepper, as needed. Add the cooked rice and stir mix everything together, putting the pan on a low heat. Add a handful of vegan cheese, if using.

Preheat the oven to 180C°/350°F/gas mark 4.

Whilst the veggie mince mix is simmering, chop the peppers into spooky pumpkin shapes, chopping off the tops first, and add to a baking tray. Take the pan off the heat and spoon the mixture into the peppers. Top with vegan cheese, if using, and put the tops back on the peppers. Bake in the oven for 15 minutes or until the peppers are slightly browned and look menacing.