| Prep: 50 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| sugars | fibre | protein | salt |
Why I Love Canadian Vegan Poutine-Stuffed Bell Peppers with Assorted Toppings
The first time I tasted the enchanting flavors of this Vegan Poutine-Stuffed Bell Peppers with Assorted Toppings, I fell in love. Adapted from the classic Canadian dish known as poutine, this vegan spinoff pairs hearty, diced potatoes with vibrant bell peppers in a symphony of flavors that is as visually tantalizing as it is delightful to the palate.
The Inspiration Behind the Dish
The recipe, though seemingly distant from my Afro-Southern culinary roots, actually strikes a chord of familiarity in my kitchen. The garlic, onions, and herbs used in the stuffing remind me of the flavors often found in Nigerian dishes, like Nkwobi. The hearty potatoes are reminiscent of a classic Southern comfort dish, reminding me of the wonderful traits of fusion and adaptability that food possesses.
While I cannot credit a single chef as inspiration for this particular recipe, the roots of poutine itself trace back to Québec, Canada, where culinary pioneering by locals led to this well-loved, comforting dish. I would also like to give a nod to the vegan community for showing us the endless possibilities and adaptations that can exist within our kitchens.
The Culinary Journey
As a food enthusiast and part-time culinary explorer, I adore how a recipe like Vegan Poutine-Stuffed Bell Peppers with Assorted Toppings can take you on a journey. From the initial preparation—involving the careful dicing of russet potatoes and hollowing of your chosen bell peppers—to the final garnishing stage, this dish is an engaging and rewarding culinary adventure.
I’m always excited to bring this plate to the table, not only because of the incredible flavors but also its beautiful presentation. Stuffed bell peppers, with their vibrant assortment of colors, become the artist’s canvas and plate, from the golden hues of the russet potatoes to the earthy colors of the herbs and spices.
As a bonus, this versatile dish goes beautifully with various side options such as garlic sautéed spinach, roasted sweet potatoes, or a fresh garden salad. For those who imbibe, it even pairs well with a glass of crisp white wine.
So, the next time you’re in the mood for a culinary adventure or just a pop of color and flavor to brighten your dinner table, do give this Vegan Poutine-Stuffed Bell Peppers with Assorted Toppings recipe a try. I’m sure you’ll love it as much as I do!
What You’ll Need
Vegan Poutine-Stuffed Bell Peppers with Assorted Toppings
Serving Size: 6
Ingredients:
- 6 large bell peppers (any color)
- 3 cups of russet potatoes, diced into 1/2 inch pieces
- 2 tablespoons of extra-virgin olive oil
- 2 teaspoons of sea salt, divided
- 2 teaspoons of black pepper, divided
- 1 cup of vegan cheese curds (or vegan cheese shreds)
- 2 cups of vegan gravy
- 1 tablespoon of vegetable oil
- 1/2 cup diced onion
- 1 garlic clove, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 tablespoon of fresh chopped parsley for garnish
- Optional - Assorted toppings: chopped green onions, ketchup, mustard, vegan sour cream
Method
Step One
Preheat your oven to 400°F (200°C). In the meantime, carefully cut off the tops of the bell peppers and remove the seeds. Keep aside.
Step Two
Take the diced potatoes in a bowl. Drizzle with 2 tablespoons of extra-virgin olive oil, add 1 teaspoon of sea salt and 1 teaspoon of black pepper. Toss the ingredients together until the potatoes are well coated.
Step Three
Place the coated potatoes onto a baking sheet in a single layer. Once the oven is preheated, roast these potatoes for around 20 minutes, or until they become crispy and golden.
Step Four
While the potatoes are roasting, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the diced onion and minced garlic to the skillet and sauté until the onions become translucent and the garlic aromatic.
Step Five
Add the prepared vegan gravy to the skillet along with 1 teaspoon of salt, 1 teaspoon of pepper, the dried thyme, and dried oregano. Stir everything together and let it simmer on low heat until the potatoes are ready.
Step Six
Once the potatoes are roasted, add them to the skillet and stir until they are fully coated in the gravy.
Step Seven
Spoon this poutine mixture into the prepped bell peppers. Sprinkle the vegan cheese curds (or shreds) over the top.
Step Eight
Place these stuffed bell peppers onto a baking sheet and bake for around 20 minutes or until the bell peppers are tender and the cheese has melted.
Step Nine
Remove from the oven and garnish with fresh chopped parsley. You can also add assorted toppings such as chopped green onions, ketchup, mustard, or vegan sour cream as per taste. Your Vegan Poutine-Stuffed Bell Peppers are ready to be served!
