Stuffed Peppers with Creamy Potato Mash

Ingredients by component

Rice and bean stuffed peppers

• 800 g bell peppers
• 160 g dry long-grain rice
• 350 g cooked kidney beans
• 120 g onion
• 500 g tomato passata
• 25 ml olive oil
• 3 g smoked paprika
• 5 g salt

Potato mash

• 800 g potatoes
• 150 ml unsweetened soy milk
• 25 ml olive oil
• 4 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Rice and bean stuffed peppers: Cook rice 3 minutes less than the packet time and drain. Sauté onion in oil for 6 minutes, then mix with beans, rice, smoked paprika and half the salt.
3. Rice and bean stuffed peppers: Cut tops off peppers and remove seeds. Fill about three-quarters full to allow the rice to expand.
4. Rice and bean stuffed peppers: Pour passata, 150 ml water and remaining salt into a baking dish. Add peppers, cover and bake at 190°C for 45 minutes, uncovering for the final 15 minutes.
5. Potato mash: Peel potatoes, cut evenly and boil for 20–25 minutes until tender. Drain and steam-dry in the warm pan for one minute.
6. Potato mash: Rice the potatoes, then stir in hot soy milk, oil and salt by hand. Do not use a blender, which makes mash gluey.
7. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.