Sicilian Stuffed Peppers Vegan Recipe 455

VEGAN STUFFED PEPPERS

Vegan Stuffed Peppers image

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

Time 45m

Number Of Ingredients 15

Ingredients

6 bell peppers ((or 4 very large) )
2 cups cooked rice
1 small red onion, chopped
2 garlic
1 can kidney beans
1 teaspoons paprika powder
1/2 teaspoon cumin
12 oz veggie ground meat
2 cups diced tomatoes
tabasco, to taste
salt, to taste
black pepper, to taste
1/2 cup vegan cheese
2 green onions, sliced
2-3 tablespoons freshly chopped parsley

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

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

Sicilian Stuffed Peppers (Vegan) Recipe - (4.5/5) image

Provided by mjensen

Number Of Ingredients 13

Ingredients

1/2 cup dry quinoa + 1 cup water
6 red and/or yellow bell peppers
splash low-sodium vegetable broth
4 cloves garlic, minced
1 sweet yellow onion, chopped
1 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. garlic powder
3 mini zucchini, diced
8 ounces mushrooms, diced
1/4 cup no-salt added tomato paste
1 can low-sodium natural tomato sauce (14 oz / 398 ml)
6 fresh basil leaves, chopped

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

Brenda's Real Sicilian Stuffed Bell Peppers image

There is no real written recipe for these peppers so use whatever you like and have on hand. I learned this dish when I visited my inlaws in Sicily 26 years ago and have been making it ever since. I suggest that you use it as written the first time and then do your own thing next time. I have made this in the microwave, but you have to be careful as green peppers can get bitter. I'm not sure why. My kids were the ones that decided that red peppers would be better and now they make their own with red peppers as well. You can easily control the use of salt, but remember that canned tomatoes, olives and cheese have a lot of salt so don't add too much extra. If you can find low sodium alternatives you will have greater control.

Provided by Brenda in Winnipeg

Categories One Dish Meal

Time 1h50m

Yield 6 peppers, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

6 medium bell peppers, I like red best, but it is traditional to use green
1 lb ground veal or 1 lb lean ground beef
1 egg
1/2 cup fresh breadcrumb
1/2 cup green onion, sliced
1/2 cup parmesan cheese, grated finely. Fresh is best
1 medium onion, halved and sliced thinly
1/4 lb mozzarella cheese, cut in cubes
1 (28 ounce) can whole tomatoes, broken up with a fork and including juice
3 -4 medium waxy potatoes, peeled and cut in chunks. In Sicily they use yellow flesh potatoes, but red skinned is fine
1/2 cup black olives, Italian style, pitted and sliced. (optional)
1/4 lb button mushroom (optional)
1 teaspoon dry basil
4 garlic cloves, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

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.

Nutrition Facts : Calories 592.3, Fat 20.5, SaturatedFat 9.9, Cholesterol 179.3, Sodium 898, Carbohydrate 60.5, Fiber 10.6, Sugar 14, Protein 43.8

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