Ingredients
4 bell peppers
2 cups cooked rice of choice
1 cup textured soy protein or chickpeas 1/2 cup light coconut milk
1/2 cup chopped bell peppers (any color you like)
4 tbsp crushed tomatoes
1 medium-sized onion, chopped
2 cloves garlic, minced
2 tbsp Braggs aminos
1 tbsp oil (e.g. sesame oil or coconut oil)
1 tbsp peanut butter
1/2 tbsp curry powder
1/4 tsp smoked paprika salt and pepper to taste vegan cheese sauce (or your favorite vegan cheese) to taste chopped chives to taste
Instructions
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 With a knife, carefully remove the “lids” of the 4 bell peppers and also discard all the seeds Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat Add the chopped 1/2 cup bell peppers, crushed tomatoes, Braggs, peanut butter, spices (curry, smoked paprika), salt/pepper to taste and coconut milk to the skillet and let simmer for about 5 minutes on low-medium heat.
Stir occasionally Now add the cooked rice and check if the mixture needs more salt/pepper/spices Fill the 4 peppers with the rice/veggie mixture, add your favorite vegan cheese to taste or make my easy vegan cheese sauce, and cook in the oven at 190 degrees C (about 375 degrees F) for about 30-45 minutes.
You will probably have some leftovers of the rice/veggie mixture Enjoy your stuffed vegan peppers!
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