This Plant-Based Recipe For Stuffed Bell Peppers is Super Easy to Make

By
Amanda C
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Peppers are a great comfort food for the cold winter months, and what better way to mix them up with the rest of your favorite veggies than making a couple of mouth-watering stuffed bell peppers for lunch or dinner?

Food blogger Michaela Vais, who’s very close to reaching one million followers with her Instagram page elavegan, shared a pretty great recipe for this tasty treat, filled with a long list of healthy ingredients.

Despite the fact this recipe comes with an official list of ingredients, you’re open to experiment as much as you want to and make it your own. It’s pretty amazing as it is, but you can make it even better by adding your favorite veggies to the mix if they’re not on the list already.

Ingredients:

  • 4 bell peppers
  • 2 cups cooked rice of choice
  • 1 cup textured soy protein or chickpeas
  • 1/2 cup light coconut milk
  • 1/2 cup chopped bell peppers
  • 4 tbsp crushed tomatoes
  • 1 medium-sized onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp oil
  • 1 tbsp peanut butter
  • 1/2 tbsp curry powder
  • 1/4 tsp smoked paprika
  • salt and pepper to taste
  • vegan cheese sauce to taste
  • chopped chives to taste

Instructions:

  1. Cook your favorite rice according to packaging instructions. You will need 2 cups of cooked rice for this recipe.
  2. Soak 1 cup of textured soy protein 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).
  3. With a knife, carefully remove the “lids” of the 4 bell peppers and also discard all the seeds.
  4. Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat.
  5. Add the chopped 1/2 cup bell peppers, crushed tomatoes, soy sauce, 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.
  6. Add the cooked rice and check if the mixture needs more salt/pepper/spices.
  7. Fill the 4 peppers with the rice/veggie mixture, add your favorite vegan cheese to taste or make my easy vegan cheese sauce, and cook in the oven at 190 degrees C (about 375 degrees F) for about 30-45 minutes.