Stuffed Green Capsicums Serves 4

[Alberta Louise]

Stuffed Green Capsicums

Serves Four. 

4 Green Capsicum

Olive or Grapeseed oil

1 Red Onion, diced

1 fresh long Green Cayenne, chopped

1 fresh long Red Chilli, chopped

4 cloves fresh Garlic, crushed. Use a garlic press.

1 and a half cups Soy Textured Protein

1 tsp ginger paste

1 tsp red chilli paste

1 tsp garlic paste

1 bunch Tenderstem Broccoli, florets whole and stem chopped

4 air-oven cooked ears of fresh corn

1 Lemon or Lime, juice and zest

2-3tbsp Oyster Mushroom molasses-style sauce

2-3tbsp Roasted Habernero hot sauce

Cayenne powder

A bunch of Coriander to garnish, red pepper powder, cayenne powder and salt and pepper to taste

Cook the ears of corn in a thin film of oil for 20 minutes at 220C. Turn down after 10 minutes to 200C.

Cook the 8 shells of the Capsicums and the ears of corn together. The corn needs 10 minutes longer but while you are stuffing the Capsicum the corn can still cook. Once the Capsicums are charred remove from the air-oven with long tongs. Dress the corn with salt, pepper, lemon or lime juice, fresh coriander and red pepper powder.

Instructions to make the Mince for the Capsicum:

Cut the long Red Chilli and the long Green Cayenne chilli on the diagonal with the diced red onion, garlic and saute in a skillet for 10 minutes. Add ½ a cup of boiling water and cook the Tenderstem broccoli in the skillet. Keep adding boiling water as it cooks down. Add the chilli, ginger and garlic pastes. 15 minutes later add the Soy Textured Protein. After 10 minutes add the Oyster Mushroom molasses-style sauce and roasted Habernero hot sauce.

Remove the ears of Corn. Either add the kernels to the mince now or keep whole and serve as a side dish. Garnish with a pinch of red Cayenne powder, lemon or lime juice and zest, a pinch of red pepper powder and fresh Coriander. Salt and pepper to taste.

This Mince suits Loaded Jacket Potatoes with vegan sour cream and all the embellishments.