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 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 your favorite rice according to packaging instructions and ensure you have 2 cups cooked
Soak 1 cup of textured soy protein in a bowl with 1 cup of hot water or vegetable broth and set aside for 5-10 minutes, or skip if using chickpeas as the TVP will fluff and absorb liquid
With a knife, carefully remove the lids of the 4 bell peppers and discard all the seeds
Heat oil in a skillet, add the chopped onion, minced garlic, and textured soy protein and fry for 4-5 minutes over medium heat
Add the chopped 1/2 cup bell peppers, crushed tomatoes, Braggs, peanut butter, spices including curry and smoked paprika, salt and pepper to taste, and coconut milk to the skillet and let simmer for about 5 minutes on low-medium heat while stirring occasionally
Add the cooked rice and check if the mixture needs more salt, pepper, or spices
Fill the 4 peppers with the rice and veggie mixture, add vegan cheese to taste or make a vegan cheese sauce, and cook in the oven at 190 degrees C or 375 degrees F for 30-45 minutes, noting there may be leftover mixture
Enjoy your stuffed vegan peppers
