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)
- 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. 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 using chickpeas. The TVP will fluff and absorb the liquid.
With a knife, carefully remove the tops of the 4 bell peppers and discard the seeds.
Heat oil in a skillet, add chopped onion, minced garlic, and textured soy protein, and fry for 4-5 minutes over medium heat.
Add chopped bell peppers, crushed tomatoes, Braggs aminos, peanut butter, curry powder, smoked paprika, salt, pepper, and coconut milk to the skillet and simmer for about 5 minutes on low-medium heat. Stir occasionally.
Add the cooked rice and check if the mixture needs more salt, pepper, or spices.
Fill the peppers with the rice and veggie mixture, add vegan cheese to taste or make an easy vegan cheese sauce, and bake in the oven at 190 degrees C (375 degrees F) for 30-45 minutes. You may have leftovers of the mixture.
Enjoy your stuffed vegan peppers.
