Italian Vegan Stuffed
Peppers capabilities a colourful blend of veggies, flavorful herbs and protein
wealthy tempeh for a hearty and scrumptious lunch, dinner or meal prep concept!
Meet my new favored
stuffed peppers recipe – not that these Tex-Mex Quinoa Stuffed Peppers aren’t
amazing too, we simply needed another version!
Ingredients
- 1 tablespoon olive oil or 1/4 cup water
- 6 large bell peppers (any color), top cut off and seeds removed
- 1 medium onion, diced
- 2 (8oz) packages tempeh, crumbled
- 3 – 4 cloves garlic, mined
- 1 cup zucchini, diced
- 8 oz. package mushrooms, sliced
- 1 cup yellow squash, diced
- 1 teaspoon dried oregano
- generous pinch red pepper flakes
- 1 teaspoon dried basil
- 1/4 cup fresh chopped parsley
- 1 cup cooked rice
- 1 can (14oz.) tomato sauce
- mineral salt & pepper, to taste
Instructions
Preheat oven to 350
degrees F.
Saute: In a large
skillet, heat oil/water over medium heat, add onion, garlic and crumbled
tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms,
oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce,
cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.
Stuff bell peppers:
Fill each bell pepper with vegetable mixture, making sure to pack it well.
These are hefty stuffed bell peppers. Cover with lid or tin foil.
Bake: Add optional
cheese on top, cover the baking dish with lid or tin foil, and bake on the
center rack for 35 – 40 minutes. Remove cover, top with optional grated cheese
and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit
your needs.
Once done, let cool a
few minutes and serve with a sprinkle of freshly chopped parsley.
Serves 6, 1 bell pepper
per person.
Store: Store leftovers,
covered, in the refrigerator for 4 – 5 days. To keep longer store vegan stuffed
peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers
cool completely and store them in freezer safe containers. Let thaw before
reheating.
source : blog
