Vegan Stuffed Peppers

Let’s create an easy, hearty, wholesome meal that the entire family will love. Even if they don’t like peppers, the insides of these are worth every bite. Nom Nom Nom!

These were so incredibly good, my youngest ate the entire thing, and I gave her the largest one!
Make sure to add anything your family prefers. Try it with green or brown rice. Use chickpeas instead of a meat. Vary the sauces, vodka sauce or Alfredo. Make each recipe your own & share it!

 

Stuffed Peppers (Vegan)
Serves 4
A plant based twist on an old favorite
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 Whole Peppers (Green, Red, Yellow, Orange- Your Choice).
  2. 12-16 oz of Vegan/Plant Based 'Meat'
  3. 1 Cup Cooked Rice
  4. 1 Can of Diced Tomatoes
  5. 1 Can of any Vegan Sauce
  6. 1 cup (or more) of your favorite Vegan cheese
  7. Vegan Parmesan
  8. Optional: Onions, Garlic, Any Seasonings. (I added Cracked Pepper)
Instructions
  1. First preheat your oven to 350 & Grease an 8×8 square pan.
  2. Cut off the top of each pepper. Remove seeds and rinse peppers.
  3. In a pot, add enough water to cover each pepper, heat to boiling; add peppers. Cook about 2 minutes then drain.
  4. Depending on the vegan meat you buy, you may or may not need to precook it.
  5. If you do need to , Just heat up a skillet with a little olive oil or butter, add your choice of meat substitute, your diced tomatoes and optional garlic/onions/seasonings.
  6. Heat for about 5 minutes.
  7. During this time you can have your rice cooking.
  8. Once everything is ready to go, mix the meat & tomatoes, seasonings, and rice all together in your pan (after turning it off).
  9. Next we place our empty peppers in our pan, standing up, but don’t worry if they tip over.
  10. Pour a little sauce inside each one.
  11. Sprinkle a little shredded cheese inside next.
  12. Stuff the rest of the pepper with your meat mix.
  13. Top with more cheese.
  14. Repeat on the other 3 peppers.
  15. Place any additional meat mix all around the pan & under any tilting peppers (helps lift them).
  16. Now pour the rest of the sauce all over the pan, covering as much as possible.
  17. Cover with foil & bake for 20 mins, uncover and bake for 5 more.
  18. Sprinkle with your vegan Parmesan after it's done.
Notes
  1. For greasing the pan, I used a coconut oil spray (Bonus- Dollar Tree sells it!)
  2. Make it easy on yourself if you aren’t a perfect rice person- boil in a bag! Works just as good.
Brands I used
  1. Yves Veggie
  2. Hunts
  3. Go Veggie
  4. Daiya
MommyPR.com™ http://www.mommypr.com/
 
Wa-La:
Vegan Stuffed Peppers
Picture from Mommy PR Instagram
 
 
 
For this particular version, the cost was relatively small. 4 peppers were about $3 on sale. Yves Meat is $2.50, cheeses were $6 combined, rice $1 (store brand). Sauce & tomatoes were $2 together. So $14 for 4 people, or split a pepper for younger kids and feed 5! Not a bad deal at all, plus its all those veggies they need.
 
Companies frequently change their formulations; please read labels prior to purchasing.

For obvious reasons, consult your dietitian or doctor concerning ingredients or allergens in any recipe. I am neither and can not be held accountable. Feel free to alter this recipe, as I have, to suit your taste and/or intolerance. Nutritional values are unknown and not stated.

Vegan Definition: a strict vegetarian who consumes no animal food or dairy products

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