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 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 1 cup textured soy protein in 1 cup hot water or vegetable broth for 5-10 minutes and set aside, skipping if using chickpeas.
Cut tops off bell peppers and remove seeds.
Heat oil in a skillet over medium heat. Add onion, garlic, and textured soy protein or chickpeas. Fry for 4-5 minutes.
Add chopped bell peppers, crushed tomatoes, Braggs aminos, peanut butter, curry powder, smoked paprika, salt, pepper, and coconut milk. Simmer for 5 minutes, stirring occasionally.
Stir in cooked rice and adjust salt, pepper, and spices to taste.
Fill bell peppers with the mixture, top with vegan cheese, and bake at 190°C (375°F) for 30-45 minutes.
Tips
You may have leftover filling.
