Stuffed bell pepper recipe with seitan, rice and turmeric

Ingredients for stuffed bell pepper recipe with seitan, rice and turmeric

  • 1 Veggie Protein Bloc – Spelt
  • 3 Bell pepper (red, green and yellow)
  • 1 bunch Flat leaf parsley
  • 6 Cloves of garlic
  • 300 g Tomatoes
  • 250 g Rice (whole or brown)
  • 4 tbsp Gyros seasoning
  • 1 tbsp Seasoning (Amanprana ORAC Botanico mix)
  • 1 generous pinch Black pepper
  • 9 tbsp Olive oil (Amanprana Verde Salud)
  • 1 tsp Paprika – noble sweet and spicy
  • 1 tsp Turmeric
  • 1 generous pinch Fleur de sel (Amanprana)
  • 1 Dried piri piri chilli

Preparation of stuffed bell pepper recipe with seitan, rice and turmeric

  1. Briefly fry the rice in 1 tablespoon of olive oil.
  2. Add 1 teaspoon of turmeric and a generous pinch of fleur de sel and stir well.
  3. Add water at a 2:1 ratio to the rice, and stir continuously.
  4. Cook for about 20 minutes over a low heat until the turmeric rice is tender.

Making seitan ‘mince’:

  1. Cut the seitan into cubes and process briefly with a food processor or stick blender until the mixture resembles mince.
  2. You can also do this with a knife if no food processor is available.
  3. Flavour the ‘mince’ with 4 tablespoons of olive oil, the gyros seasoning mix, Amanprana ORAC seasoning, fleur de sel, pepper and paprika.
  4. Chop the parsley finely and stir into the ‘mince’ mixture with 1/3 of the cooked rice.
  5. Leave to rest for a few minutes. Set aside the remaining turmeric rice in a warm place.
  6. Place the tomatoes in a blender with the chilli, 4 tablespoons of olive oil and 4 cloves of garlic and add the paprika and a pinch of salt.
  7. Purée for 1-2 minutes on high, pour into a bowl and set aside.

Stuffed capsicum: How to stuff the capsicums:

  1. Cut open the capsicums in such a way that they can be filled, and remove the seeds.
  2. Place the rice-and-‘mince’ mixture inside the capsicums and press down firmly on all sides.
  3. Place the capsicums in a casserole dish. Spoon the tomato sauce over the stuffed capsicums and sprinkle a little seasoning over the top.
  4. Heat the oven to 180°C, place the casserole dish with the stuffed capsicums in the oven, and bake for approximately 45 minutes.
  5. Serve on a bed of the remaining turmeric rice.

Tip of Stefano:

Rice with turmeric, or yellow rice, is healthy and yummy

We’re eating an increasing amount of rice, and why not? It brings welcome variety to our daily diets and goes beautifully with lots of different vegetables and seasonings. Is rice actually healthy? Rice contains a low number of calories, but still leaves you feeling full. It’s important to choose good rice, and there are quite a few different kinds. Of course, it’s also important to choose organic rice. Plus, you should check how much fibre the rice contains – fibre promotes good digestion.

Turmeric, or yellow root, when added to rice is not only yummy, but is also very healthy. Turmeric has a delicious flavour, and is in the same family as ginger. It has an ochre yellow colour so it’s great to add to rice, which is otherwise rather bland in colour. Turmeric has long been used in Ayurveda for its cleansing effect and to help with digestive problems. So adding turmeric to rice is a great idea!

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan.Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

Subscribe to our newsletter

The information that you leave here will only be used by us to keep you informed by e-mail, in the form of a newsletter, of developments at Bertyn and our current promotions. Bertyn considers your privacy and safety important. For our complete privacy policy we refer you to our privacy policy. We use Mailchimp as our marketing platform. By clicking on the yes, I wish to receive the newsletters from Bertyn above, you agree to the processing of your data via Mailchimp. Learn more about Mailchimp's privacy practices here.

What fans say about Bertyn

Mirjam van Maanen


“I am just back from a week of cooking for a group of beginner yoga teachers. I had never cooked with fresh seitan before and when I was presented with this product I felt rather ill at ease about it. Then I read the simple description on the pack and after baking it on both sides for 2x 5min I ended up with a great looking product which a lot of the participants really enjoyed eating. We were surprised about the intense bite and flavour sensation. After a week of cooking for the participants there was still some seitan left over at the end, so I took a portion home with me. My partner has made delicious rice waffle burgers with curry, onion, salad, pepper and shoots from it. Much better than a lot of the veggie burgers that you find in the shops. It is a truly delicious treat!”