Overflowing Juicy Vegan Stuffed Peppers
Prep Time: 30 Minutes
Bake Time: 1 Hour
•6 Large Green Peppers (Tops sliced off and seeds cleaned out)
•6 Cups Favorite tomato sauce or homemade.
For the Stuffing:
•3 Cups Fully Cooked Basmati Rice
•1 Roll Gimme Lean ‘Ground Beef’ (or 1 bag Morning Star Farms Griller
Crumble-or-2 Cups rehydrated, seasoned TVP)
•1 Cup Dried Onion Soup Mix
•2 Tbs. Garlic Powder
•1 Tsp. Onion Powder
•1 Tsp. Tomato Paste
•Salt & Pepper to taste.
- First thing, when the peppers are all cleaned out, use your
favorite method and steam them for a few minutes. Just until they are
only slightly crisp and start to turn a lighter shade of green.
- Now let’s work up the stuffing. Mix the cooked rice with the
‘grounds’ (which ever you prefer from the list above) in a large mixing
bowl. Add the onion soup mix, garlic and onion powder and salt and
pepper. When it’s all mixed together, add the tomato paste. I like to
add this to give it a certain “tangy-ness”. You could also use ketchup…
I’ll look the other way. Anyway, mix well.
- Stuff the peppers. This is a very easy process, but just wait until
the peppers are cool from the steaming. My lawyer says “Please don’t
burn your hand”. Once stuffed- get out a deep baking pan (maybe 2… or 3)
and fill the bottom with about a 1/2 inch of sauce. Place the peppers in
- Replace tops of peppers and pour the remainder of the sauce over.
Cover and bake for about an hour at 325 degrees. Serve right out of the
oven with French bread and a little extra sauce. Hope you like this
stuffed green pepper recipe.
Your question and comments are welcome