Vegan Stuffed Bell Peppers Recipe

Recipe by Brian Charles

Makes several servings


Ingredients

  • 6 bell peppers (any colour) with stems and inside seeds removed. I personally like red peppers. Number of bell peppers used will vary on size

  • 1 large onion thinly diced

  • 1 tbsp of herbs/spices: Mixture of oregano and basil

  • 1 package/pouch (312 g) of plant base ground round tofu. Note: I use Yves brand as same look and texture. Can be purchased at major grocery stores (organic section) or organic establishments

  • 1 cup of uncooked rice (either whole wheat, long grain white, wild or basmati)

  • 8 cloves minced garlic (4 in stuffing mixture and 4 on top of bell peppers before going into the oven)

  • 2 containers (900 ml) of vegetable broth (organic, low sodium or regular)

  • 2 tins (796 ml or 28 fl oz) of diced tomatoes (low sodium or regular)

  • ½ can (680 ml) of tomato sauce

  • 2 – 3 tbsps olive oil


Optional Ingredients for taste:

  • Freshly ground pepper and/or salt

  • Grated vegan parmesan or nutritional yeast


Directions:

  1. Cook rice as directed on package. Let stand for 5 minutes and fluff with a fork. You may have a little extra rice left over

  2. Cut up onion (thinly diced) and add into mixing bowl with cooked rice, seasonings (oregano, basil and minced garlic) and ground round tofu. Add in tbsp of olive oil. Mix thoroughly

  3. Cut the tops off the bell peppers and remove insides as much as possible. Stuff the bell peppers with mixture as noted above

  4. Place the peppers cut-side up in a baking dish or pot, just large enough to hold them upright. Place the bell pepper heads on top. Note: Choosing a glass covered backing dish or pot will hold in the moisture

  5. Add in one container of vegetable broth, ½ a can of tomato sauce and 2 tins of diced tomatoes and evenly distribute over the stuff peppers. Add in 2 tbsp olive oil.

  6. Add in minced garlic (4 cloves) and mixture of spices. Amount used in this recipe will vary based on your own personal choice

  7. Bake covered for 90 +/- minutes at 450 F (pre heated oven) until peppers are tender and heated through. Note: Cooking time will vary based on number of bell peppers, size of cooking pot and oven. Note: Add additional water or vegetable broth as required to compensate moisture loss that may have boiled off. Do not allow mixture to dry out.

  8. Garnish with grated vegan parmesan or nutritional yeast as well as pepper and/or salt for taste

Note: All of the above ingredients can be altered for taste, texture and nutrition


Enjoy……..

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