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Vegan Stuffed Green Peppers
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- #79591
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
6 medium green bell peppers
3 cups cooked brown rice
1/2 cup vegetarian burger
1/4 onion, chopped
1 1/2 ribs diced celery
1/4 diced green bell pepper
2 tablespoons olive oil
1/4 cup tomato puree
1/4 teaspoon oregano
1/4 teaspoon sweet basil
1 teaspoon yeast
1 teaspoon honey
1 teaspoon salt
1/2 quart tomatoes
1 dash thyme
1 dash marjoram
1 dash sage
soy cheese, for topping
directions
Saute onions, celery, and diced green pepper. Add tomatoes and tomato puree. Simmer 5 to 10 minutes.
Remove from heat. Add herbs, yeast, honey, and salt. Stir in burger and brown rice. Parboil peppers for 8 minutes.
Divide peppers as desired into shells for stuffing. Stuff with above mixture and top with soy cheese.
Put in greased 9 x 13 inch baking dish. Add 1/4 inch of water. Bake at 350 degrees F for 30 minutes.
Serve with tomato sauce poured over top or with sprinkle of paprika on top.
added by
sweetest
nutrition data
265 calories, 7 grams fat, 47 grams carbohydrates, 7 grams protein per serving.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
Just a note: honey is not something that vegans eat. You should alternate that with agava or apple honey.
September 1, 2012
This turned out absolutely amazingly. The only things I did a little different was swapping out the tomato puree for prepared ketchup and I mixed "cheese" into the actual filling as well. These were absolutely delicious and so filling. A recipe I will now make often.