Magic Vegan Stuffed Peppers Recipes
ELLEN'S VEGAN STUFFED PEPPERS
Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired.
Provided by Ellen
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h4m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove tops and seeds from peppers. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peppers, cover, and steam until tender, about 5 minutes.
- Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 30.9 g, Fat 4.6 g, Fiber 6.8 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 197 mg, Sugar 8.1 g
VEGAN STUFFED PEPPERS
These vegan stuffed peppers with rice are super easy to make and they are so delicious! Besides, they are packed with protein. They make a great weeknight dinner for the whole family!
Provided by Sina
Categories Entrée Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Finely chop the red onion and the garlic. Heat some oil in a large pan and sauté the onion for 2-3 minutes until it becomes translucent. Then add the garlic. Cook for another minute.
- Then add the cooked rice, the beefless veggie ground meat, the canned diced tomatoes, and the kidney beans. Season with paprika powder, cumin, salt, pepper, and tabasco. Cook for 5 minutes.
- In the meantime, remove the tops, seeds, and the membranes of the bell peppers and discard. Place the peppers in a baking dish.
- Spoon an equal amount of the rice mixture into the bell peppers. Sprinkle with vegan cheese. Then carefully add some water or vegetable broth (3/4 cup) to the bottom of the baking dish.
- Preheat your oven to 350 °F and bake the vegan stuffed peppers for 30 minutes. Sprinkle with freshly chopped parsley and green onions after baking. Serve immediately.
Nutrition Facts : Calories 160 kcal, Carbohydrate 30 g, Protein 3 g, Fat 2 g, Sodium 109 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
VEGAN STUFFED PEPPERS
Yield 3
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (170°C). Line a pan with parchment paper and set aside.Heat a pan with olive oil and saute onions until translucent, about 5 minutes.In a large bowl, mix...
Nutrition Facts :
MAGIC VEGAN STUFFED PEPPERS
Delicious, hearty, easy, and vegan friendly. They're magic stuffed peppers, not kidding!
Provided by freerangechick
Categories Main Dishes Stuffed Stuffed Bell Pepper Recipes Vegetarian
Time 1h15m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine water and brown rice in a rice cooker. Cook according to manufacturer's instructions, about 20 minutes.
- Meanwhile, husk corn and peel off the silk. Wrap in a damp paper towel and microwave for 5 minutes. Let cool for at least 1 minute. Cut kernels from the cob.
- Grease a large skillet with cooking spray. Saute garlic until light brown, about 1 minute. Mix in brown rice, corn, tomato sauce, green onions, olives, taco seasoning, and hot sauce.
- Spoon mixture into the bell peppers. Prop peppers up in a loaf pan so they don't fall over.
- Bake in the preheated oven until heated through, about 40 minutes.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 52.1 g, Fat 6 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 0.9 g, Sodium 1141.3 mg, Sugar 10.8 g
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