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Vegan Stuffed Peppers

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Step away, knife, this is a job for the fork.  These plant-based stuffed peppers will be the star of your dinner (or, if you’re like me, the star of your dinner and your lunch, when they are eaten as leftovers the next day).  Even if you’re not vegan, you can enjoy these vegan stuffed peppers.

Vegan Stuffed Peppers

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Vegan Stuffed Peppers

Vegan Stuffed Peppers

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Recipe by:Heidi Boortz
Servings
6
Servings:

Ingredients

Ingredients

Instructions

  1. Add rice and 1 cup water to a small sauce pan. Bring to a boil. Cover and let cook 20 minutes.
  2. While rice is cooking, heat oil in medium skillet. Add onion. Cook until soft and browned, about 7 minutes, stirring occasionally. Add garlic. Cook another 2 minutes.
  3. While onions are cooking, pulse sausage in a food processor until it resembles crumbled meat. Place in a medium bowl.
  4. Add onion and garlic mixture to bowl. Add cooked rice, diced tomatoes, salt, and pepper. Stir well.
  5. Place peppers cut side up in 2 baking dishes. Stuff with sausage mixture. Top with cheese, if using.
  6. Bake at 350 30 min or until hot and cheese is melted.
Recipe Notes

We used Tofurkey® and Daiya® brand mozzarella-style cheese shreds for testing purposes.  Tofurkey® Italian Sausage and Daiya® brand mozzarella-style cheese are both yellow tier (and both because of canola oil).  It's not necessary to add cheese, vegan or otherwise, to these peppers, but if you want a more traditional style stuffed pepper, you might want the cheese.  Also worth noting: if you are not vegan, you can use real mozzarella cheese, which is green tier, for this recipe.

For the egg substitute, we used The Neat Egg®.  If you are not vegan, feel free to use 1 whole egg in place of the vegan egg substitute.

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