Stuffed 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 you like)
- 4 tbsp crushed tomatoes
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce (wheat-free if gf)
- 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
- chopped 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
With a knife, carefully remove the
Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat
Add the chopped 1/2 cup bell peppers, crushed tomatoes, soy sauce, peanut butter, spices (curry, smoked paprika), salt/pepper to taste and coconut milk to the skillet and let simmer for about 5 minutes on low-medium heat
Stir occasionally
Now add the cooked rice and check if the mixture needs more salt/pepper/spices
Fill the 4 peppers with the rice/veggie mixture, add your favorite vegan cheese to taste or make my easy vegan cheese sauce, and cook in the oven at 190 degrees c (about 375 degrees f) for about 30-45 minutes
You will probably have some leftovers of the rice/veggie mixture
Enjoy your stuffed vegan peppers!