Sicilian Stuffed Peppers Vegan Recipe 455

VEGAN STUFFED PEPPERS

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.

SICILIAN STUFFED PEPPERS (VEGAN) RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350 degrees. Combine quinoa and water in a small saucepan. Cover, bring to a boil, then simmer until all water has been absorbed, about 20 minutes. Set aside. 2. Cut bell peppers lengthwise, remove membranes and seeds, and place cut side down in a pan with about 1/2 inch of water. Steam until almost tender, about 8 - 10 minutes. Remove from pan and place cut side up onto a baking sheet. 3. Saute onion, garlic and spices in a splash of low-sodium vegetable broth until tender. Add mushrooms and cook until nearly tender. Add zucchini and cook a few minutes, until a little more tender. Add tomato paste, sauce and quinoa and stir until combined. 4. Spoon quinoa filling mixture into each bell pepper, dividing evenly among them. Bake in preheated oven for 10 - 15 minutes. Garnish with chopped fresh basil, and serve.

BRENDA'S REAL SICILIAN STUFFED BELL PEPPERS

Steps:

• Wash and slice off the top of the peppers, making a cap. Reserve tops. Remove internal membranes and seeds.
• Place peppers, open side up in medium roaster or deep baking dish. There must be room for the rest of the ingredients.
• Blend gently with a fork, meat, egg, breadcrumbs, parmesan cheese, green onions, 1/2 of the salt and 1/2 of the pepper or to taste.
• In bottom of pepper, place a piece of mozzarella and a few pieces of onion.
• Stuff the peppers with meat mixture and replace cap on each.
• Note: if you have extra meat you can roll them into little meat balls to place on top of peppers.
• Sprinkle the rest of the onion, potatoes, garlic, olives, mushrooms, on top of peppers. (also extra meatballs if you have any.).
• Spoon tomatoes, with thier juice, over it all.
• Season top with basil and remaining salt and pepper or to taste.
• Cover and place in 350 F oven for 45 minutes.
• Uncover and bake for another 45 minutes, keeping an eye on the liquid. You may have to add a little water if it appears to be too dry.
• Try to move the veggies away from the edges once in a while so that they don't stick to the sides.
• Plate and serve with a crusty bread.