Vegan Stuffed Peppers
Servings : 6
Ingredients
- 1/2 cup brown rice
- 1 Tbsp extra virgin olive oil
- 1 onion large, diced
- 1 Tbsp bottled minced garlic
- 6 bell pepper varied colors, halved and seeded
- 1 package vegan Italian sausage see notes
- 1 can Diced Tomatoes 14.5 oz
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 package vegan mozzarella cheese optional, see notes
- 1 Tbsp vegan egg replacement optional, see notes
Instructions
- Add rice and 1 cup water to a small sauce pan. Bring to a boil. Cover and let cook 20 minutes.
- 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.
- While onions are cooking, pulse sausage in a food processor until it resembles crumbled meat. Place in a medium bowl.
- Add onion and garlic mixture to bowl. Add cooked rice, diced tomatoes, salt, and pepper. Stir well.
- Place peppers cut side up in 2 baking dishes. Stuff with sausage mixture. Top with cheese, if using.
- Bake at 350 30 min or until hot and cheese is melted.
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.