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. You will need 2 cups of cooked rice for this recipe.
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. Skip this step if using chickpeas. The TVP will fluff and absorb the liquid.
Carefully remove the tops of the 4 bell peppers with a knife 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 to taste, and coconut milk to the skillet. Simmer for about 5 minutes on low-medium heat, stirring occasionally.
Add the cooked rice and check if the mixture needs more salt, pepper, or spices.
Fill the bell peppers with the mixture, add vegan cheese to taste, and bake in the oven at 190°C (375°F) for 30-45 minutes.
Enjoy your stuffed vegan peppers.
