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
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 aminos, peanut butter, spices including curry powder 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, 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 your favorite vegan cheese or vegan cheese sauce to taste, and bake in the oven at 190 degrees C (375 degrees F) for 30-45 minutes
Notes
You may have some leftovers of the rice and veggie mixture
