Tunisian Vegan Stuffed Peppers
A flavorful and nutritious vegan dish inspired by Tunisian cuisine, filled with wholesome goodness and crispy texture.
Ingredients
- ●4 red bell peppersany color bell peppers can be used
- ●2 tsp tunisian spice blendor to taste
- ●1/2 cup fromage de brebis (sheep's milk cheese substitute)or other vegan cheese alternative
- ●1 cup white beans (such as cannellini or navy beans)cooked, drained and rinsed
- ●1/4 cup bisque (roasted red pepper sauce)homemade or store-bought
- ●2 tbsp blanc (white wine vinegar)or apple cider vinegar
- ●2 tbsp olive oilfor brushing peppers
- ● salt and pepperto taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut off the tops of the bell peppers and remove seeds and membranes.
- 3
In a large skillet, heat the olive oil over medium heat.
- 4
Add the Tunisian spice blend and cook, stirring constantly, for 1-2 minutes.
- 5
Add the fromage de brebis and stir until melted.
- 6
Stir in the cooked white beans, bisque, and blanc.
- 7
Brush the bell peppers with the olive oil and season with salt and pepper.
- 8
Stuff each pepper with the bean mixture and top with the pepper tops.
- 9
Place the peppers in a baking dish and cover with foil.
- 10
Bake for 25-30 minutes, or until the peppers are tender.
- 11
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are lightly browned.