I know that this recipe from “The Vegan Table” was not in the fall/autumn section, but I think it could be. I jumped around a bit because I think this recipe fits… And I have unused red pepper from that stew a little over a week ago.
This is an incredibly simple recipe, and you don’t have to stand in the kitchen for a long time, you kind of just let the oven do its job. I added some twist to the recipe Elegantly Simple Stuffed Bell Peppers, as usual. I didn’t have fresh basil and parsley, and I didn’t have raw almonds. Again, I didn’t add any onion and garlic, I used toona. I didn’t use tomatoes, instead I used some of the parts from the red peppers.
Okay, I know this doesn’t look very appealing, I used red/purple rice instead of the regular brown rice. I also used some kumquats in there and a teaspoon of unsalted peanut butter to give it a nutty taste. I would recommend to use some texture in the mixture, such as tofu or seitan to give it some chewy texture. If I used them, I will post the results again.
Call me a anti-plagiarism activist, I don’t believe in writing down the recipes where people have published in books. So what I will do is give you a site where similar recipes have been written or have reprinted with permission, so here they are, in its exact form:
Here are some of the good reviews from the people who tried this recipe: