About us Companion Cookbook John's Stuffed Peppers Recipe (v) Stuffed Peppers (v) Here is Companion John's stuffed pepper recipe. This recipe is suitable for vegetarians and vegans and makes a delicious lunch or dinner. This recipe is great as it can be adapted to use pretty much any vegetable you fancy! Recipe makes - 4 portions Preparation time - 20 minutes Total cooking time - 35 minutes Ingredients for stuffed peppers 4 Bell Peppers 250-300g of Pre cooked Rice 1 Medium White Onion 2 Spring Onions 1 Garlic Clove Handful of Fresh Spinach 8 Button Mushrooms 1/2 an Aubergine 2 Large Tomatoes or 25g of Tinned Chopped Tomatoes 1 Teaspoon of Mixed Herbs Sprinkle of Cayenne Pepper (if desired) 1 Teaspoon of Soy Sauce 30g of Goats Cheese/Cheddar Cheese or vegan cheese if preferred 1 Teaspoon of Extra Virgin Olive Oil Salt and Pepper to taste Step one - Prepare the vegetables Firstly take the bell peppers and cut in half to reveal the inside of the pepper, then set aside for later. Then take the rest of the vegetables and cut them all into fairly small pieces around 1cm. You can use the vegetables listed in the ingredients list above or you can swap, change and add to other vegetables you prefer! Once you have cut all of the vegetables up set aside into a bowl. Step two - Pre cook the vegetables Take your halfed bell peppers and brush the outside with olive oil and season the inside of the peppers if desired, then place on a baking tray. Next take all of the diced veg and place on a baking tray with a small drizzle of olive oil, the mixed herbs, cayenne pepper and salt and pepper. Stir to ensure all of the seasoning has coated the vegetables. Place both trays into a preheated oven at 180c and cook for around 15-20 minutes. Step three - Assemble Take your vegetables out of the oven and set aside. Take the roasted vegetables and combine with the precooked rice. You can use regular rice that has been precooked or for a quicker way you can use mircowave rice in your choice of flavouring. Stir the rice in with the veg and add a few splashes of soy sauce. Then take the rice and veg mixture and place into the partially cooked bell pepper. Fill to the top and compact and level the mixture off with a spoon. Sprinkle your chosen cheese on top of the stuffed peppers and place back into the oven for another 10-15 minutes until the cheese has melted and the pepper and filling is piping hot throughout. Thank you for using Companion John's* recipe, we hope you enjoy trying this delicious vegetarian dish! Send us a picture of your stuffed peppers and we'll feature it on our Social Media! We will be posting a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. Keep an eye out on our social media for the next recipe. * We have changed the Companion's name on this recipe to protect their identity.