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Vegan Stuffed Cheesy Bellpeppers
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Photo and Recipe by elavegan
Ingredients
4Ā bell peppers
2Ā cupsĀ cooked rice of choice
1Ā cupĀ textured soy proteinĀ or chickpeas
1/2Ā cupĀ light coconut milk
1/2Ā cupĀ chopped bell peppersĀ (any color you like)
4Ā tbspĀ crushed tomatoes
1Ā medium-sizedĀ onion,Ā chopped
2Ā clovesĀ garlic,Ā minced
2Ā tbspĀ Braggs aminos
1Ā tbspĀ oilĀ (e.g. sesame oil or coconut oil)
1Ā tbspĀ peanut butter
1/2Ā tbspĀ curry powder
1/4Ā tspĀ smoked paprika
salt and pepper to taste
vegan cheese sauceĀ (or your favorite vegan cheese) to taste
chopped chives to taste
Instructions
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 myĀ 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!