Vegan Stuffed Peppers (with TVP)
Tender roasted bell peppers stuffed with a "meaty" TVP filling that is so delicious, you'll go back for seconds!
Ingredients
- 4 large bell peppers
- ½ tablespoon olive oil (sub broth or water for oil free)
- 1 medium onion, finely diced
- 4 cloves garlic, minced finely or pressed
- 1¼ cup vegan broth of choice
- 1 cup Textured Vegetable Protein (tvp)
- ½ teaspoon cumin
- 2 teaspoon oregano
- 1 teaspoon smoked paprika
- ¼-¾ teaspoon red pepper flakes
- ¼-½ teaspoon sea salt
- ¼ teaspoon pepper
- 1¾ cup canned crushed tomatoes, or sub tomato sauce (divided) 425g can
- 1 tablespoon vegan Worcestershire sauce
- 1½ cups cooked rice or any grain
- ¾ cup shredded vegan cheese (divided) optional (omit for oil free)
Instructions
- To roast the peppers - Preheat the oven to 425℉. Prepare the peppers by cutting in half lengthwise and removing the seeds.
- Place the peppers cut side up on a sheet pan and back for 15 minutes. Remove from the oven and set aside.
- Prep the filling - While the peppers are baking, warm olive oil in a large skillet over medium heat and add in your diced onions, minced garlic, and a pinch of salt, sautéing them until the onions become translucent and fragrant.
- Add tvp, cumin, oregano, smoked paprika, red pepper flakes, salt and pepper to the pan. Stir well and toast for 1 minute before stirring in the broth and 1½ cup of the crushed tomato. Simmer on low heat for 10 minutes, stirring occasionally until mixture thickens and onion is cooked through.
- Remove the skillet from heat and stir in the Worcestershire sauce, and rice. The mixture should be pretty thick. Stir in ½ cup of the vegan cheese if using, reserving the rest for the top. Taste the filling and adjust salt as needed.
- Stuff the peppers - Make sure the peppers are cool enough to handle, then pour any excess liquid off. Divide the mixture between the peppers and stuff each one. Place the stuffed peppers into a baking dish and top each one with the remaining ¼ cup of crushed tomatoes and the remaining ¼ cup of the vegan cheese.
- Bake - Bake for 15-20 minutes, until the cheese starts to melt and the peppers are warmed through.
Notes
To make oil free - omit oil and vegan cheese. Sauté onion and garlic with a splash of water or broth.