Vegan Cheesy Stuffed 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 you like)
- 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 your favorite vegan cheese) to taste
- chopped chives to taste
Preparation
Cook rice according to package instructions to yield 2 cups of cooked rice
Soak textured soy protein in hot water or vegetable broth for 5-10 minutes and set aside, skipping this step if using chickpeas
Remove the tops of the bell peppers and discard the seeds
Heat oil in a skillet over medium heat, then add onion, garlic, and textured soy protein; fry for 4-5 minutes
Add chopped bell peppers, crushed tomatoes, Braggs aminos, peanut butter, curry powder, smoked paprika, salt, pepper, and coconut milk to the skillet. Simmer for 5 minutes on low-medium heat, stirring occasionally
Add the cooked rice and adjust seasoning with salt, pepper, and additional spices if needed
Fill the bell peppers with the rice mixture, top with vegan cheese, and bake at 190°C (375°F) for 30-45 minutes
Tips
You may have leftover filling, which can be served alongside the peppers
For the vegan cheese, use store-bought or make your own easy vegan cheese sauce
