Vegan Vegetable Stuffed Bell Peppers Recipes

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.

VEGAN VEGETABLE STUFFED BELL PEPPERS

Steps:

• Heat the oil in a pan over medium heat. Add the crumbles and sautee until defrosted. Add the garlic and onins and cook until the onions have softened. Next, add the rest of the chopped vegetables, the can of diced tomatoes and seasonings. Stir well to combine and cover loosely.
• In a small sauce pan, make the rice.
• Cut the bell peppers in half, from top to bottom. Remove the stems, seeds and membranes. Rinse out the insides.
• Grease the bottom of 2 9X13 baking dishes and arrange the peppers to fit, cut side up.
• Preheat the oven to 350°F.
• When the rice is done, mix it with the vegetables. By now, they should be tender and simmering.
• Scoop the mixture into each pepper and spoon the tomato sauce over the top. Sprinkle on some extra herbs over the top for some added flavor, or a slice of white soy cheese.
• Cover and bake for 30 minutes or until the peppers have cooked thru. Goes great with my Pull-Apart Garlic Bread recipe and side salad.

VEGETARIAN TACO-STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
• Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
• Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
• Stuff peppers with mixture and cover dish with foil.
• Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
• Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

EASY VEGAN STUFFED BELL PEPPERS

Steps:

• Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
• Meanwhile, 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 bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
• Remove barley from heat and keep covered for 5 to 10 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
• Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

VEGETARIAN STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 8x11 inch glass baking dish.
• In a pot of boiling water, cook the bell peppers for 4 to 5 minutes; until they begin to soften. Remove them from the boiling water and plunge them into a cold bath. Drain well.
• In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic in the olive oil for 3 to 5 minutes. Remove the pan from heat and mix in the tomato, parsley, bread crumbs, white wine, and black pepper. Fill the peppers with this mixture and place them into the prepared baking dish. Sprinkle the Parmesan cheese over the peppers.
• Bake for 20 minutes. Enjoy!

VEGETARIAN STUFFED BELL PEPPERS

Steps:

• 1.start by cooking the rice with the vegetable stock, and set that aside.
• 2.slice your bell peppers(you can use red or green) in half vertically and scoop out the insides.Place the six pieces into a baking pan or dish that has been sprayed with pam spray or oil.
• 2.Next start cutting your veggies.finely chop the 1/2 of onion,celery,carrot and the whole zuchini.Add to your pan with oil on low heat. Iike to chop my veggies fine so that my Bf and father dont notice them.This is a great trick to get kids eating veggies.
• 3.Sautee the veggies till there at a soft stage.
• 4.Now add your can of tomatoes,2 cups tomato sauce,ketchup.Chop your garlic up fine and throw that in there also.
• 5.Turn heat up to medium and mix everything together really well.
• 6.Now you can add your basil,oregano,bay leaf,pesto,salt,and pepper. keep stirring everything until the veggies and tomatoes are nice and soft.
• 7.add your cooked rice to the pan.mix everything together well.Now you can grate the cheese and add 1/2 cup to the the rice mix,keep stirring till everythings combined.
• 8.Preheat your oven to 375 degree. Spoon the rice mixture into each of the pepper halves,make them nice and full.
• 9.Pour remaining sauce over all the peppers and sprinkle the remaining cheese allover the top.
• Bake for 30 minutes or until cheese is melted.

VEGETARIAN STUFFED PEPPERS

Steps:

• Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.