My husband and I made Vegan Stuffed Peppers this week, and they were so good.
4 medium size green bell peppers
2-3 T. oil
1-2 T. vegan butter
1 small yellow onion, diced
2 cloves garlic, minced
12 oz vegan burger crumbles
3/4 cup marinara sauce
Handful of breadcrumbs, optional
Shredded vegan cheese, optional
1 cup rice
2 cups vegan chicken stock (I like Better Than Bouillon)
Italian seasoning, to taste
Salt and pepper, to taste
Preheat the oven to 350 F. Cut the tops off of the bell peppers and set aside. Add the rice to a medium saucepan over medium heat. I like to toast the rice slightly before adding in the stock. Make sure to move the rice around frequently so it doesn't burn. Add the stock and simmer while covered until all the liquid is absorbed.
Heat the oil and vegan butter in a large pan over medium heat. Add the onion and saute for 3-4 minutes. Add the garlic and burger crumbles and cook for about 10 minutes, until slightly browned. Add the marinara sauce, Italian seasoning, salt and pepper to taste.
When the rice is ready, add to the burger crumble mixture and stir to combine. (If adding breadcrumbs or cheese, add in as well). Fill the bell peppers with the mixture and bake for 20-30 minutes. You want the peppers to be slightly browned. I also like the peppers with a bit of crunch, so I take mine out a little early.