Stuffed Cheesy Bell peppers
Presenting a delectable treat that is visually appealing and tastes great: Stuffed Cheesy Bell Peppers! This recipe elevates the simple bell pepper to new levels by packing it full of flavourful ingredients and binding them all together with luscious, melted cheese.
Picture colourful bell peppers, each hollowed out and filled to the brim with a delectable mixture of seasoned ground beef, savoury quinoa or rice, crisp veggies, and aromatic herbs. Because the filling may be customised to your preferences, you can try out different ingredient combinations to make your own unique masterpiece.
These Stuffed Cheesy Bell Peppers are a sensory overload for the senses as well as a hearty, filling supper that works well for any occasion. They are baked to perfection until the peppers are soft and the cheese is bubbling and golden brown. These stuffed peppers are sure to please both family and friends, whether they are served as an appetiser, a side dish, or even the main course.
Ingredients:
- 4 bell peppers
- 2 cups cooked rice of choice
- 1 cup textured soy protein or chickpeas
- 1/2 cup light coconut milk
- 1/2 cup chopped bell peppers (any color you like)
- 4 tbsp crushed tomatoes
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 2 tbsp Braggs aminos
- 1 tbsp oil (e.g. sesame oil or coconut oil)
- 1 tbsp peanut butter
- 1/2 tbsp curry powder
- 1/4 tsp smoked paprika
- salt and pepper to taste
- vegan cheese sauce (or your favourite vegan cheese) to taste
- chopped chives to taste
Instructions:
- Prepare your preferred rice according the directions on the package. For this recipe, two cups of cooked rice are required.
- If using chickpeas, omit this step and soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of boiling water (or vegetable broth) for 5 to 10 minutes. TVP will start to puff up and take in all of the liquid.
- Using a knife, carefully remove each of the four bell peppers’ “lids” and throw away all of the seeds.
- Oil should be heated in a skillet before adding the minced garlic, diced onion, and textured soy protein. Cook for four to five minutes over medium heat.
- To the skillet, add the chopped 1/2 cup bell peppers, crushed tomatoes, Braggs, peanut butter, spices (smoked paprika, curry), salt, and pepper to taste. Simmer over low to medium heat for approximately five minutes. Stir from time to time.
- Add the cooked rice now, and taste to see if extra salt, pepper, or spices are needed.
- Place the rice/veggie mixture into each of the four peppers, top with your preferred vegan cheese (or use my simple vegan cheese sauce), and bake for 30 to 45 minutes at 190 degrees Celsius (or 375 degrees Fahrenheit). It’s likely that you will have some leftover rice and vegetable combo.
- Savour your vegan peppers with stuffing.