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 to obtain 2 cups of cooked rice.
Soak 1 cup of textured soy protein in 1 cup of hot water or vegetable broth for 5-10 minutes, or skip this step if using chickpeas instead.
Carefully remove the tops and seeds from the 4 bell peppers.
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 aminos, peanut butter, curry powder, smoked paprika, salt and pepper to taste, and coconut milk to the skillet; let simmer for about 5 minutes on low-medium heat, stirring occasionally.
Add the cooked rice to the mixture and check if it needs more salt, pepper, or spices.
Fill the 4 peppers with the rice and veggie mixture, add vegan cheese to taste, and bake 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 veggie mixture.
Enjoy your stuffed vegan peppers!
