Vegan Stuffed Cheesy Bell Peppers
Ingredients
- 4 bell peppers
- 2 cups cooked rice of choice
- 1 cup textured soy protein or chickpeas
- 1/2 cup light coconut milk
- 1/2 cup chopped bell peppers (any color)
- 4 tbsp crushed tomatoes
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 2 tbsp Braggs aminos
- 1 tbsp oil (e.g. sesame oil or coconut oil)
- 1 tbsp peanut butter
- 1/2 tbsp curry powder
- 1/4 tsp smoked paprika
- salt and pepper to taste
- vegan cheese sauce or favorite vegan cheese to taste
- chopped chives to taste
Preparation
Cook your favorite rice according to package instructions and prepare 2 cups cooked rice.
Soak 1 cup textured soy protein in 1 cup hot water or vegetable broth for 5-10 minutes or skip if using chickpeas; it will absorb the liquid.
Remove the tops and seeds from 4 bell peppers using a knife.
Heat oil in a skillet, add chopped onion, minced garlic, and textured soy protein, and fry for 4-5 minutes over medium heat.
Add 1/2 cup chopped bell peppers, 4 tablespoons crushed tomatoes, 2 tablespoons Braggs aminos, 1 tablespoon peanut butter, 1/2 tablespoon curry powder, 1/4 teaspoon smoked paprika, salt and pepper to taste, and 1/2 cup light coconut milk; simmer for about 5 minutes on low-medium heat, stirring occasionally.
Add the cooked rice to the mixture and adjust salt, pepper, or spices if needed.
Fill the bell peppers with the rice and vegetable mixture, add vegan cheese to taste, and bake in a preheated oven at 190°C (375°F) for 30-45 minutes.
Notes
You may have leftovers of the rice and vegetable mixture.
Enjoy your stuffed vegan peppers!
