Green peppers are one of those veggies that I do not get very excited about, especially when they arrive in mass quantity! So when they came pouring into my possession from the CSA & Shelly’s garden, I was in a quandary!
I gave a couple to P, as he loves peppers, but still had 6 remaining! What to do? Then, I remembered a stuffed pepper recipe that used to be a big hit in my household. I pulled out that old recipe & reinvented it! I decided to use soyrizo, one of my favorite things, as a meat substitute, but you could also use veggie crumbles here.
- 4 bell peppers
- 1 cup cooked rice
- 1 package soyrizo
- ¼ onion, chopped
- 2 cloves garlic, minced
- 1 small tomato, chopped
- 3 Tbsp. chopped parsley
- ¼ cup vegan cheddar
- ¼ cup vegan mozzarella
- Preheat oven to 350 degrees.
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, & remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Season inside each pepper, & set aside.
- In a large skillet sauté onion over medium until tender. Add garlic & continue to sauté until fragrant. Add the tomatoes & soyrizo & cook until browned. Add parsley & cooked rice, & stir to combine. Remove from heat.
- Stuff each pepper with the soyrizo & rice mixture, top with vegan cheese, & place peppers in baking dish open side up.
- Bake for 25-35 minutes, until heated through & cheese is melted. Garnish with chopped parsley.
To accompany my peppers, I made Trader Joe’s “Cuban Style Black Beans” & topped them with my favorite Cashew Crema (recipe from Viva Vegan!)
Pepper problem solved & a great meal was made! Enjoy!!