Vegan Cheesy Stuffed Bell Peppers
Ingredients
- 4 bell peppers
- 2 cups rice of choice
- 1 cup textured soy protein or chickpeas
- 1/2 cup light coconut milk
- 1/2 cup bell peppers (any color you like)
- 4 tbsp crushed tomatoes
- 1 medium-sized onion
- 2 cloves garlic
- 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 your favorite vegan cheese) to taste
- chives to taste
Preparation
Cook your favorite rice according to packaging instructions. You will need 2 cups of cooked rice for this recipe
Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). The TVP will begin to fluff and absorb all the liquid
Carefully remove the 'lids' of the 4 bell peppers and discard all the seeds
Heat oil in a skillet, add the onion, garlic, and textured soy protein and fry for 4-5 minutes over medium heat
Add the bell peppers, crushed tomatoes, Braggs aminos, peanut butter, curry powder, smoked paprika, salt and pepper to taste, and coconut milk to the skillet and let simmer for about 5 minutes on low-medium heat. Stir occasionally
Add the cooked rice and check if the mixture needs more salt, pepper, or spices
Fill the 4 peppers with the rice and vegetable mixture, add vegan cheese to taste, and cook in the oven at 190 degrees C (375 degrees F) for 30-45 minutes
Notes
You will probably have some leftovers of the rice and vegetable mixture
