Home VM Stuffed bell peppers

Stuffed bell peppers

by Steffie Cassar Torregiani


These are my mum’s golden oldies. I just substituted the meat and cheese  part and they are  just as divine as I remember ?


  • 6 good looking green peppers.
  • 1 large onion
  • 1 large carrot
  • 1 large beef tomato
  • 1 cup of frozen green beans
  • 1 packet Linda McCartney shredded duck (jack fruit)
  • 3 tablespoons Green Vie Parveggio
  • Salt and pepper to taste


Firstly boil a big pot of water.  Meanwhile remove the caps from the green pepper and clean out the pulp but keep the good parts aside and chop them to tiny pieces (we don’t waste). Throw the 6 peppers in the boiling water to soften for roughly 15 minutes.   Meanwhile chop the onion and carrot and fry them with a small amount of olive oil and a veggie cube.  Fry the good chopped parts of the pepper too. When all is done chop the tomato and add and throw in the Linda McCartney shredded duck and mix all together.  The 15 mins are up, so drain the softened peppers, stuff them with mix and put all 6 in a baking dish topped with the Parveggio (or any other vegan parmesan style cheese). Pepper and salt to your liking. Bake till you smell the lovely aroma. You can use rice too instead of shredded duck for a change.

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