Vegan Stuffed Cheesy Bell Peppers Recipe


Vegan Stuffed Cheesy Bellpeppers Recipe

Try this great dinner recipe, this vegan stuffed cheesy bell peppers will please the entire family. 

Instructions:

  1. Cook your favorite rice according to packaging instructions. You will need 2 cups of cooked rice for this recipe
  2. 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
  3. With a knife, carefully remove the “lids” of the 4 bell peppers and also discard all the seeds
  4. Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat
  5. 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
  6. Now add the cooked rice and check if the mixture needs more salt/pepper/spices
  7. 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
  8. Serve and enjoy!

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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
  • 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

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Vegan Stuffed Cheesy Bell peppers

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