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Great dishes produce a balance of delicious flavours, which is why our stuffed peppers recipe remains a favourite. The smoky spice of our Varo Jollof Rice, when roasted inside sweet red bell peppers, tastes even better, making for a tasty vegan main or an indulgent side.

  • 2 pouches Varo Jollof Vegetable Rice
  • 1 medium onion sliced 
  • 4 garlic cloves, minced 
  • 1 carrot, grated 
  • 50g peas 
  • 50g sweetcorn 
  • ½tsp chilli flakes 
  • ½tsp dried thyme 
  • 1tsp ground black pepper 
  • 1tsp curry powder 
  • 2tbsp coriander, chopped 
  • 4tbsp vegetable oil 
  • 4 bell peppers 


  • Place the Jollof Rice into a bowl, followed by onions, garlic, carrots, peas, sweetcorn, chilli flakes,  thyme, black pepper, curry powder, coriander and 2 tbsp of oil. Stir everything together and put to one side. 
  • Prepare the peppers by first cutting them a few inches from the stalk to create a top to the pepper, and trim the base to create a flat surface for the pepper to stand on.  
  • Remove the seeds inside the peppers and spoon the rice mixture into the empty peppers.  Replace the tops of each pepper, drizzle over the remaining oil and lightly season. 
  • Bake at 180ºC for 15-20 mins or until the peppers are soft and roasted. 
  • Serve.
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