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, allowing the TVP to fluff and absorb the liquid
Carefully remove the tops of the 4 bell peppers with a knife 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 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, then simmer for about 5 minutes on low-medium heat while stirring occasionally
Add the cooked rice to the mixture and check if more salt, pepper, or spices are needed
Fill the 4 peppers with the rice and veggie mixture, add vegan cheese to taste or use your favorite vegan cheese sauce, and bake in the oven at 190 degrees C (375 degrees F) for 30-45 minutes
Notes
You may have some leftover rice and veggie mixture after filling the peppers
Enjoy your stuffed vegan peppers!
