That pile of mess over there is actually a delicious meal, trust me. This is the time when slavness inside me takes over and I’m up for creating crazy, yummy but sloppy meals. Like veganizing these Balkan potato stuffed peppers.
I was thinking about what cream replacement to use in this recipe and I dared to try coconut milk. And I must say it was a good decision. Coconut milk adds a little funky flavor to it, because otherwise the peppers would taste plain. And I didn’t want to overpower the dish with seasonings. It turned out creamy and quite elegant.
I highly suggest to use sweet white peppers because of their neutral flavor. If you don’t have access to those, try the peppers with the mildest flavor that you can find.
Preheat oven to 220°C (425°F). Grease a baking dish and set aside. Core and seed the peppers.
In a mixing bowl combine grated potatoes, finely minced onion, parsley, nutritional yeast, smoked paprika, garlic powder, nutmeg, salt, pepper and coconut milk.
Stuff the peppers, place them into the baking dish and spoon the remaining potato mixture in between peppers. Pour 1/2 cup of water on top and place the dish in the oven.
After 15 minutes of baking lower the heat to 200°C (400°F). Flip the peppers and bake for another 30 minutes. Then flip again, add more water if needed and put back in the oven for final 20 minutes.
Taste potatoes for doneness. If done, remove peppers out of the oven, let them cool down slightly and serve.
PrintBalkan Potato Stuffed Peppers (Vegan)
Balkan potato stuffed peppers – baked white sweet peppers with creamy vegan potato filling.
- Prep Time: 15 min
- Cook Time: 1 hour 5 min
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: Main course, Side dish
- Cuisine: Balkan, Vegan
Ingredients
Scale
- 500g (1lb) potatoes, grated
- 500g (1lb) sweet white peppers)
- 1 small onion, minced
- small bunch of parsley, finely chopped
- 2 tbsp nutritional yeast
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- pinch of grated nutmeg
- black pepper to taste
- 1/2–1 tsp salt (or to taste)
- 1/2 can full-fat coconut milk
- 1/2 C water
- oil to grease the baking dish
Instructions
- Preheat oven to 220°C (425°F). Grease a baking dish and set aside. Core and seed the peppers.
- In a mixing bowl combine grated potatoes, finely minced onion, parsley, nutritional yeast, smoked paprika, garlic powder, nutmeg, salt, pepper and coconut milk.
- Stuff the peppers, place them into the baking dish and spoon the remaining potato mixture in between peppers. Pour 1/2 cup of water on top and place the dish in the oven.
- After 15 minutes of baking lower the heat to 200°C (400°F). Flip the peppers and bake for another 30 minutes. Then flip again, add more water if needed and put back in the oven for final 20 minutes.
- Taste potatoes for doneness. If done, remove peppers out of the oven, let them cool down slightly and serve.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 263
- Sugar: 4g
- Sodium: 607mg
- Fat: 13.7g
- Saturated Fat: 10.8g
- Carbohydrates: 33.6g
- Fiber: 6.5g
- Protein: 5.9g
- Cholesterol: 0mg
