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 (TVP) in a bowl with 1 cup of hot water or vegetable broth and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). The TVP will begin to fluff and absorb all the liquid.
With a knife, carefully remove the lids of the 4 bell peppers and also discard all the seeds.
Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat.
Add the chopped 1/2 cup bell peppers, crushed tomatoes, Braggs, peanut butter, spices (curry, smoked paprika), salt/pepper to taste and coconut milk to the skillet and let simmer for about 5 minutes on low-medium heat. Stir occasionally.
Now add the cooked rice and check if the mixture needs more salt/pepper/spices.
Fill the 4 peppers with the rice/veggie mixture, add your favorite vegan cheese to taste or make my easy vegan cheese sauce, and cook in the oven at 190 degrees C (about 375 degrees F) for about 30-45 minutes. You will probably have some leftovers of the rice/veggie mixture.
Enjoy your stuffed vegan peppers!
