Vegan Stuffed Peppers Recipes

VEGAN STUFFED PEPPERS

Steps:

• Finely chop the red onion and the garlic. Heat some oil in a large pan and sauté the onion for 2-3 minutes until it becomes translucent. Then add the garlic. Cook for another minute.
• Then add the cooked rice, the beefless veggie ground meat, the canned diced tomatoes, and the kidney beans. Season with paprika powder, cumin, salt, pepper, and tabasco. Cook for 5 minutes.
• In the meantime, remove the tops, seeds, and the membranes of the bell peppers and discard. Place the peppers in a baking dish.
• Spoon an equal amount of the rice mixture into the bell peppers. Sprinkle with vegan cheese. Then carefully add some water or vegetable broth (3/4 cup) to the bottom of the baking dish.
• Preheat your oven to 350 °F and bake the vegan stuffed peppers for 30 minutes. Sprinkle with freshly chopped parsley and green onions after baking. Serve immediately.

VEGETARIAN STUFFED PEPPERS

Steps:

• Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

VEGAN TOFU-STUFFED PEPPERS

Steps:

• Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
• Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
• Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
• Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.
• Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.
• Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.
• Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.

ELLEN'S VEGAN STUFFED PEPPERS

Steps:

• Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tops and seeds from peppers. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peppers, cover, and steam until tender, about 5 minutes.
• Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
• Bake in the preheated oven until browned, about 15 minutes.

VEGAN STUFFED PEPPERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
• Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don't worry about any juices that have collected in the bottom - these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
• Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.