VEGAN STUFFED PEPPERS

Stuffed peppers were a staple in our home growing up, but these vegan peppers satisfy the palate with a whole lot of different ingredients.  You will be impressed by how filling and appetizing they are.  Remember that veggie ground recipe I shared with you???  Well, it’s time to start putting it into some classic recipes.  I added more spices to the veggie ground to give it that authentic Italian taste.  I also added cooked millet to the veggie ground, but feel free to swap out the millet for quinoa.  I like using different coloured peppers and serving up a rainbow of delicious food.

This dish is one of my favourites and it’s so convenient you can put it together, place it in the refrigerator and do the final cooking at dinner time.  Your family will give it 2 thumbs up!!!

Cut peppers in half.  Drizzle and massage inside and outside with oil.  Place peppers in casserole dish and roast them at 375F for 25 minutes.

To prepare veggie ground combine all ingredients in a large bowl.  I like to add more mozzerella to my prepared veggie ground.

Pack each pepper tightly with filling.  Top each pepper with tomato sauce and mozzarella.

Place back in oven for 15 minutes or until mozzarella has melted at 375F.

I like to switch to broil for an additional 3 minutes to give the cheese and veggie ground a crusty top.

Print
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VEGAN STUFFED PEPPERS

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 43 minutes
  • Total Time: 58 minutes
  • Yield: 6 stuffed peppers 1x
  • Category: main
  • Method: bake
  • Cuisine: Italian

Description

Stuffed peppers were a staple in our home growing up, but these vegan peppers satisfy the palate with a whole lot of different ingredients.  You will be impressed by how filling and appetizing they are.  Remember that veggie ground recipe I shared with you???  Well, it’s time to start putting it into some classic recipes.  I added more spices to the veggie ground to give it that authentic Italian taste.  I also added cooked millet to the veggie ground, but feel free to swap out the millet for quinoa.  I like using different coloured peppers and serving up a rainbow of delicious food.

This dish is one of my favourites and it’s so convenient you can put it together, place it in the refrigerator and do the final cooking at dinner time.  Your family will give it 2 thumbs up!!!

 


Ingredients

Scale

 

For the peppers:

  • 3 large peppers (green, red, yellow or orange)
  • 1 tablespoon coconut or avocado oil

For the filling:

  • 3 cups veggie ground
  • 1 cup millet, cooked
  • 2 tablespoons fresh Italian parsley, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 2 tablespoons tomato paste

For the topping:

  • 2 cups organic tomato sauce
  • ½ cup (or more) of vegan mozzarella

Instructions

  1. Cut peppers in half.  Drizzle and massage inside and outside with oil.  Place peppers in casserole dish and roast them at 375F for 25 minutes.
  2. To prepare veggie ground combine all ingredients in a large bowl.
  3. Pack each pepper tightly with filling.  Top each pepper with tomato sauce and mozzarella.
  4. Place back in oven for 15 minutes or until mozzarella has melted at 375F.
  5. I like to switch to broil for an additional 3 minutes to give the cheese and veggie ground a crusty top.

Notes

My favourite Tomato Sauce is Adriano Marinelli’s Vince Tomato and Fresh Basil.  It doesn’t have any preservatives and it’s made with wholesome ingredients.  It is sold at my local grocery store, but you can purchase it on line.

Adriano Marinelli’s True Italian Pasta Sauce

This recipe would serve nicely with:

Ultimate Vegan Caesar salad

Asparagus with Creamy Mustard Sauce

Smokey Baked Potato Wedges

Keywords: stuffed peppers, vegan, gluten free, healthy dinner

 

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