Since my vegan transition I have been experimenting with lots of different ingredients,vegetables and fruits! So many dishes so little time 🙂 This dish here has become a staple when I have guests over, I just love the colors 🙂
I have also been busy doing a plant-based nutrition course offered currently by Ecornell. It focuses on how a plant based diet decreases your risk of certain diseases such as cancer, heart disease and diabetes (This is a theory developed by Dr T Colin Campbell). I will be talking about the many benefits of a vegan lifestyle in my upcoming posts!
For instance did you know that by going vegan you are actually helping the environment more than by switching to a hybrid car?
Back to the capsicums!
- 8 capsicums (3 orange, 3 green, 2 red)
- 1/2 cup rough bulgur
- 1/4 cup mushrooms chopped finely
- 1 onion chopped finely
- 2 carrots chopped finely
- 5 tomatoes (Alternatively you can use canned tomatoes)
- 2 tbsp of 7 spices
- 1 low sodium organic vegetable stock
- Salt & Pepper to taste
- 2 tbsp Olive Oil (Optional)
- Start with preparing the stuffing. Add the bulgur, carrots, mushrooms,onion,stock,spice and 1 cup of water to a pot and let it simmer. This should take up 20 minutes to cook
- Preheat the oven to 180 degrees Celsius. While that is cooking prepare the capsicums by cutting off the top (do not throw it away!) Blend the tomatoes plus the other tbsp of spice adding in a cup of water until they reach a thin consistency
- When the stuffing has cooked through, stuff the capsicums with about 3 tbsp each or until it is filled and put the top back on. Place into a baking pan along with the tomato sauce. Bake for 20-30 mins or until the capsicums are soft