GREEK STYLE STUFFED PEPPERS - Gaz Oakley

Ingredients

• 2 tbs Olive Oil
• 1 Onion, finely chopped
• 5 Cloves Garlic, minced
• 2 Sticks Celery, finely chopped
• 2 tbs Tomato Puree
• 3 Sprigs Fresh Oregano Leaves, chopped fine / 2 tsp Dried
• 1 Sprig Fresh Rosemary chopped fine / 1 tsp Dried
• 8 Sage Leaves, chopped fine / 2 tsp Dried
• Handful Fresh Mint, chopped fine
• Pinch Dried Chilli Flakes
• Pinch of Sea Salt & Cracked Black Pepper
• 1 Packet/250g Vegan Mince, I used Future Farm
• 4 Sun-dried Tomatoes, chopped small
• 3 tbs Balsamic Vinegar
• 1/2 cup/50g Olives, sliced
• 1 Can Chopped Tomatoes
• 1/2 cup/125 ml Vegetable Stock
• Zest & Juice of 1 Lemon
• 1 & 1/2 cups/200g Cooked Long Grain Rice
• 6 Red Peppers, halved & deseeded
• 2 Sweet Potatoes, peeled & sliced
• 2 Sprigs Fresh Thyme or Oregano
• 1 tbs Vegan Yoghurt Per Pepper
• 3 tbs Toasted Flaked Almonds
• 2 tsp Sweet Smoked Paprika