VEGAN TOFU-STUFFED PEPPERS
Vegan stuffed peppers are filled with an easy combination of tofu and rice, and makes for a filling dinner and a rather inconspicuous way to include tofu.
Provided by kaleena
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h32m
Yield 4
Number Of Ingredients 9
Steps:
- Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
- Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
- Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
- Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.
- Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.
- Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.
- Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 61.7 g, Fat 10.3 g, Fiber 3.5 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 1220.5 mg, Sugar 8.8 g
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
VEGETARIAN STUFFED PEPPERS
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
VEGAN STUFFED PEPPERS
Make these easy, Mediterranean-inspired vegan stuffed peppers for a filling family dinner that packs in plenty of flavour. Serve with a fresh green salad
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
- Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don't worry about any juices that have collected in the bottom - these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
- Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.
Nutrition Facts : Calories 285 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.79 milligram of sodium
More about "vegan stuffed peppers recipes"
VEGAN STUFFED PEPPERS - ELAVEGAN | RECIPES
From elavegan.com
5/5 (21)Calories 330 per servingCategory Main Course, Side
- Cook your favorite rice according to packaging instructions. You will need 2 cups of cooked rice for this recipe.
- Soak 1 cup of textured soy protein (TVP) 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). The TVP will begin to fluff and absorb all the liquid.
- Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat.
BEST-EVER VEGAN STUFFED PEPPERS RECIPE - WOW, IT'S …
From wowitsveggie.com
4.5/5 (2)Total Time 1 hr 21 minsCategory Vegan EntreesCalories 262 per serving
- Wash and dry peppers. With a sharp knife, cut in a circle around the stem, twist and remove core and seeds.
- In a large mixing bowl, add rice, beans, onion, corn, olives, cheese, and salt. Stir until combined. Feel free to add more or less of any ingredient depending on personal tastes and the number of people you are looking to feed. It is okay to eyeball these ingredients.
VEGAN STUFFED PEPPERS - VEGAN HEAVEN
From veganheaven.org
5/5 (6)Total Time 45 minsCategory Entrée, Main CourseCalories 160 per serving
- 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.
VEGETARIAN STUFFED BELL PEPPER RECIPES | ALLRECIPES
From allrecipes.com
VEGAN STUFFED PEPPERS - EASY RECIPE - TWO SPOONS
From twospoons.ca
10 BEST VEGAN STUFFED BELL PEPPERS RECIPES | YUMMLY
From yummly.com
VEGETARIAN STUFFED PEPPERS RECIPE - COOKIE AND KATE
From cookieandkate.com
VEGAN STUFFED PEPPERS RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.com
5/5 (1)Category Main-DishAuthor Shaquay Peacock for Food Network KitchenDifficulty Easy
VEGAN STUFFED PEPPERS RECIPE • VEGGIE SOCIETY
From veggiesociety.com
VEGETARIAN STUFFED PEPPERS RECIPE | SPAR
From spar.co.uk
THEY WILL STAR IN THE NINE DAYS: A VEGETARIAN STUFFED PEPPER RECIPE ...
From metukimil.co.il
VEGAN STUFFED PEPPERS | MYRECIPES
From myrecipes.com
VEGETARIAN STUFFED PEPPERS WITH RED BEANS AND RICE - BEAN RECIPES
From beanrecipes.com
STUFFED TACO BELL PEPPERS - MSN.COM
From msn.com
VEGETARIAN STUFFED CHEESY PEPPERS : VEGETARIANRECIPES
From reddit.com
STUFFED PEPPER CASSEROLE RECIPE (EASY TO PREPARE)
From makeyourmeals.com
VEGETARIAN TOFU AND WHITE BEAN STUFFED PEPPERS
From spoonacular.com
VEGAN STUFFED PEPPERS (THE COMPLETE GUIDE) - THE HIDDEN VEGGIES
From thehiddenveggies.com
AIR FRYER STUFFED POBLANO PEPPERS RECIPE - MY EDIBLE FOOD
From myediblefood.com
VEGAN STUFFED PEPPERS RECIPE - A CEDAR SPOON
From acedarspoon.com
STUFFING RECIPES VEGETARIAN : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
VEGAN STUFFED PEPPERS RECIPE - PLANT.WELL
From beplantwell.com
VEGAN STUFFED PEPPERS | VEGAN GRIT
From vegangrit.com
THE BEST VEGAN STUFFED PEPPERS - VEGANOSITY
From veganosity.com
You'll also love