Vegan Stuffed Bell Peppers . . By . Recipe: Servings 4 . Substances: Four bell pe…

Vegan Stuffed Bell Peppers
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By elavegan .
Recipe:
Servings 4 .
Substances:
Four bell peppers
2 cups cooked rice of alternative
1 cup textured soy protein or chickpeas
half of cup mild coconut milk
half of cup chopped bell peppers (any coloration you want)
Four tbsp crushed tomatoes
1 medium-sized onion, chopped
2 cloves garlic, minced
2 tbsp soy sauce (wheat-free if GF)
1 tbsp oil (e.g. sesame oil or coconut oil)
1 tbsp peanut butter
half of tbsp curry powder
1/Four tsp smoked paprika
salt and pepper to style
vegan cheese sauce (or your favourite vegan cheese) to style
chopped chives to style
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Directions:
Prepare dinner your favourite rice in accordance with packaging directions. You will have 2 cups of cooked rice for this recipe.
Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of scorching water (or vegetable broth) and put aside for 5-10 minutes (skip this step if you’ll use chickpeas). The TVP will start to fluff and take in all of the liquid.
With a knife, fastidiously take away the “lids” of the Four bell peppers and likewise discard all of the seeds.
Warmth oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium warmth.
Add the chopped half of cup bell peppers, crushed tomatoes, soy sauce, peanut butter, spices (curry, smoked paprika), salt/pepper to style and coconut milk to the skillet and let simmer for about 5 minutes on low-medium warmth. Stir often.
Now add the cooked rice and test if the combination wants extra salt/pepper/spices.
Fill the Four peppers with the rice/veggie combination, add your favourite vegan cheese to style or make my straightforward vegan cheese sauce, and prepare dinner within the oven at 190 levels C (about 375 levels F) for about 30-45 minutes. You’ll most likely have some leftovers of the rice/veggie combination.
Take pleasure in your stuffed vegan peppers!
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