Spicy Black bean and Rice Stuffed Capsicums, Spiced Roasted Vegetables and Southern Coleslaw

I had no idea what to cook tonight. All I knew was that I had vegetable stock in the fridge, but I didn’t want to have soup again. I decided to use it to flavor some rice and then the rest of the meal evolved from there.

The rice tasted so good with the spices and the black beans. I am already planning tomorrows lunch with the left overs. It did taste good in the capsicums,  but my capsicums were not as sweet as I would of liked. I think they must of been a more bitter variety. I decided to do the roasted vegetables and coleslaw since I thought they would fit the kind of southern theme, plus they are some of Marco’s favorite dishes. For the coleslaw,  I tried adapt from this recipe, Simple Creamy Southern Coleslaw with Mayonnaise. My dressing is a lot healthier and vegan friendly. I didn’t have any celery seeds, but I read that you can substitute them with celery leaves. Not sure if I got the correct flavor, but it tasted good.

Since I only cooked for two tonight I roughly doubled the measurements for the following recipes. Sorry about the photos, My kitchen is not well lit at night. Dam energy savers!

DSC01369

Spicy Black bean and Rice Stuffed Capsicums (vegan, gluten free, soy free, nut free)

Ingredients:

3/4 cup basmati rice

1 cup vegetable liquid stock

1/2 teaspoon ground tumeric

4 red capsciums

1-2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, diced

2 large stalks of celery, diced

1 red chili, diced

2 tablespoon ground cumin

1/2 teaspoon ground cayenne

1/2 teaspoon ground cinnamon

sea salt & black pepper to taste

1 cup cooked black beans

2 tablespoon coriander leaves, diced

Method:

1. Preheat the oven to 200 degrees.DSC01340

1. First you need to prepare the rice. Wash and place in the rice cooker. Add liquid stock to cover and tumeric to color the rice when its cooks. Let it cook till its tender and then set to the side. (If you make a cup you should have plenty left over for another meal).DSC01342

2. Carve out the top stump of the capsicums. Clean out the center, so that all the seeds are removed. Place in a baking dish.

3. Take a pan and heat olive oil. Then add the onion, garlic, celery and chili. Cook for 5 mins.DSC01347

4. Then add the cumin, cayenne, cinnamon and salt. Cook for another 2 mins.

5. Take off the heat and stir through the black beans, coriander and 1 cup of cooked rice.

6. Stuff the capsicums with the rice and beans. Then place in the oven and cook for 30 mins or until the skin of the capsicum goes very soft.

DSC01373

Spiced Roasted Vegetables (vegan, gluten free, soy free, nut free)

Ingredients:

8 chat potatoes

3 sweet potatoes

6-8 garlic cloves

2 tablespoons ground cumin

1 teaspoons ground cayenne pepper

sea salt to taste

olive oil

Method:

1. Preheat the oven to 200 degrees.DSC01344

2. Peel the sweet potatoes, wash the potatoes and remove the skin from the garlic.

3. Place in a large bowl and toss with olive oil, cumin, cayenne, and sea salt.

4. Place in a baking tray and cook for 40 mins or until golden brown.

DSC01354

Southern Coleslaw (vegan, gluten free, nut free)

Ingredients:

250g coleslaw mix

1/2 red onion

1/3 cup vegan mayonnaise

1 tablespoon agave

1 tablespoon apple cider vinegar

1 tablespoon minced celery leaves or celery seeds

sea salt & black pepper to tasteDSC01353

Method:

1. Wash the coleslaw and place in a large bowl.

2. Slice the red onion and add to the bowl.

3. Take a small bowl and combine the mayonnaise, agave, apple cider vinegar, celery leaves, sea salt & pepper.

4. Stir through the coleslaw and serve.

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11 thoughts on “Spicy Black bean and Rice Stuffed Capsicums, Spiced Roasted Vegetables and Southern Coleslaw

  1. Love the set dinner! Maybe next time you might wanna try using yellow or orange capsicums. Should be less bitter. I love roasted vegetables and the spices definitely gives an extra touch to the flavor. Yumm…

    • thanks for tip, i never use yellow, but it would be sweeter. I don’t think we have orange. My bf mother makes serbian stuffed capsciums with red or banana peppers and they are really sweet.

  2. Pingback: Sweet Potato Croquettes with Spicy Pineapple & Black beans Rice | Live Blissful

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