Stuffed Bell Peppers are a classic, popular dish and for good reason. They are so tasty, satisfying, not to mention look how pretty! This vegan version will have everybody coming back for more, and no one will notice there’s no meat or dairy involved.
Ingredients
Bell Peppers – Use any color or a variety. TVP – Textured Vegetable Protein is a great pantry staple to keep on hand. It’s a soy product that takes on whatever flavors it’s cooked in, and it’s high in protein. You can substitute the TVP with chickpeas, black beans, lentils or a vegan ground “beef” product, if desired. Olive oil – For sautéing, leave out if needed. Diced onion Garlic Low sodium soy sauce – Use tamari if needed for gluten free. Dried oregano and basil Cooked white or brown rice – Either one works here. Tomato sauce Salt + pepper Vegan cheese – I used Daiya mozzarella shreds, but use any brand you like. You may also use Shreddable Vegan Mozzarella or Easy Stretchy Vegan Mozzarella.
How to make Vegan Stuffed Peppers
How to store
Stuffed bell peppers can be kept in the refrigerator, in a covered container, for up to 4 days. They make wonderful leftovers, if they last long enough! Reheat in the microwave for a minute or two, or in the oven until warm. They can also be frozen. I would wrap each leftover pepper well in freezer friendly wrap, or place in a freezer safe container. Let thaw overnight and then heat either in the oven or microwave until warm.
More vegan comfort food classics
The Best Vegan Lasagna Vegan Baked Ziti Vegan Mushroom Stroganoff Biscuit Topped Chickpea Pot Pie Vegan Risotto with Butternut Squash
