Vegan Stuffed Peppers With Rice Food

VEGAN STUFFED PEPPERS

Steps:

• Preheat oven to 350˚F.
• Cook arborio rice according to package directions, using vegetable broth instead of water to add more flavor. If using water, season with salt and 1-2 tbsp olive oil.
• Remove tofu from packaging, drain well and pat dry with a paper towel. Wrap in another dry paper towel and set something heavy on top while you prep the rest of the ingredients (this helps remove as much moisture as possible).
• Slice red peppers in half lengthwise and remove seeds.
• Heat olive oil in a large skillet over medium heat. Add shallots and sauté for 5 minutes, stirring often. Add garlic and continue cooking for 2-3 minutes.
• Use your hands to crumble tofu into small pieces directly into the pan (see photos for visual guide). Add tomato paste, water, red wine vinegar, Italian seasoning, salt and pepper. Stir well and cook on medium-high for 7-8 minutes, stirring often.
• Add mushrooms, zucchini, tomatoes and parsley and continue cooking for 5 minutes. Stir in 1/4 cup of mozzarella, parmesan and the cooked arborio rice.
• Brush each red pepper half with a small amount of olive oil and season with salt and pepper and place in a deep baking dish. Fill each half with the rice/vegetable mixture and top with remaining cheese.
• Cover the baking dish with aluminum foil (this helps vegan cheese melt) and bake for 40-45 minutes. Remove the foil and cook for additional 5-10 minutes. Let cool slightly before eating.

VEGAN STUFFED PEPPERS WITH RICE

Steps:

• Bring a large pot of water to a boil. Add bell peppers and cook until soft, 8 to 10 minutes. Drain and sprinkle insides with salt. Set aside for 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.
• Combine vegan ground beef, onion, diced tomatoes, 2/3 cup broth, garlic powder, chili powder, black pepper, and salt in a large skillet over medium-high heat and bring to a high simmer. Cook, stirring occasionally, until all but 1/3 cup of liquid has steamed off or been absorbed, 5 to 10 minutes. Remove from heat.
• Combine water, 1 cup broth, and Spanish rice package in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook for 8 minutes. Add black beans and corn; stir to combine. Add "ground beef" mixture with enough liquid to keep rice stuffing moist. Mix in nutritional yeast and stir until well combined.
• Drain any excess water from peppers. Stuff with rice mixture using a spoon, packing filling down tightly. Place stuffed peppers in the prepared baking pan and spoon extra rice mixture around them. Pour tomato sauce over peppers and rice. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes. Let peppers sit for 5 minutes before serving.

VEGAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F (206 c)
• Start by cutting off the tops of your green peppers and remove all seeds, until cavity is completely hollow.
• Bake the peppers: Sprinkle inside with a dash of salt and pepper. Place in any oven safe bake ware, that will allow peppers to stay in place w/open tops facing upright.
• Bake for aprox 20 mins, or until almost tender
• While baking, cook rice if you haven't already (3/4 cup dry will make about 1.5 cups cooked. Wash the rice and soak for 15 minutes. The drain, combine with 1.5 cups water and cook in a saucepan over low heat partially covered for 20 minutes)
• While peppers and rice are cooking, mince garlic, and finely chop the onion, mushrooms,coarsely chop tomato.
• Make the sauce: Preheat olive oil in a fairly large deep skillet pan on medium-high heat, add onion, and a pinch of salt. cook for about 3-4 mins. You can also add 1/4 cup chopped bell pepper here for variation.
• Add garlic, cook until almost golden. Add tomato, salt, pepper, mushrooms. Mix well, cook until tomato breaks down a bit.
• Now add your sauce, chickpeas, brown sugar, seasonings. Mix well
• Simmer on medium low for 10-15 mins. Taste and adjust salt and flavor of this spaghetti sauce.
• Remove peppers from oven set aside to cool. Mix rice into your 'spaghetti sauce' with half of the cheese, let rest.
• When cool enough to handle, spoon sauce/rice mixture into the peppers. Leave enough room for your topping
• Now take another portion of cheese, the breadcrumbs, garlic powder and olive oil, mix well and top each pepper generously.
• Return the stuffed peppers into oven and bake for about 20 min or until topping is nicely browned and fork easily penetrates through the walls of the peppers. Serve with breadsticks or french bread. Enjoy!

VEGAN STUFFED PEPPERS

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.