Best 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.

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.

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.