Vegan stuffed bell peppers




So, I was not that busy at work yesterday, and decided to make this! What I love to do when making a dish is look at several recipes, stem from the essentials and improvise. I look at vegan and non-vegan ways, since I know how to substitute ingredients. I also look at reviews and see what others did to recreate the recipe, just be open and creative. Well, unless you are baking, than maybe stay true to measurement at least on the first attempt, gotta know the rules before you break em.

What’s is also cool is, looking in your fridge to see what you have, and going from there. I had a few bell peppers floating around, and knew they would’ve gone to waste soon. And so happens I had some mushrooms, a zucchini, and a tomato.

Most of the vegan recipes called for brown rice or soy meat, mixed with different veggies. I decided to make a grain and lentils combo in the rice cooker and sauté veggies in a skillet, than mix them together. One thing I had read, was to blanch the peppers for 3-5 min in boiling water. I was going to skip this processing, thinking i’ll just cook the peppers longer in the oven. But in the end decided to, and was glad I did, it really made the peppers the perfect texture.


3 bell peppers (I used red)

Sauté veggies
1 tbsp olive oil
1 zucchini
1/2 an white onion
1 container of pre sliced mushrooms
3 clove garlic

Grain combo
1/4 cup brown rice
1/4 cup lentils
1/8 cup amaranth
1 1/2 broth (veggie of course)

1 tomato
2 tbsp sun dried tomatoes
1 tbsp olive oil
3 garlic clove
A dash of basil
And however much cayenne pepper (I like a little kick!)

Start by making the grains since it’ll take about 40 min. You’ll wanna put all the ingredients in a rice cooker, set it and forget it. Well, l at least til it’s done.
Once that’s ready start preparing the rest. Preheat the oven to 350. Cut up the veggies and mince the garlic. Heat a skillet on med with the olive oil and garlic, once the aroma kicks in, throw in the onion for 3 min than add the mushroom and zucchini. Cook til desired texture, I did about 7 min. While your veggies are cooking, fill a large pot with water, enough to cover the peppers and bring to a boil. Cut the peppers in half, length wise, and discard the seeds. Immerse in boiling water for 3 to 5 min, than drain and fill pot with enough cool water to cover the peppers again. In a bowl mix the grains and veggies together, add pepper and salt, if desired. Take peppers out of pot, make sure to get excess moisture off. Line them in a cookie sheet, and stuff the peppers with the grain and veggies. Place in oven for 10-15 minutes. While your peppers are in the oven cut up the tomato and garlic, place them in a blender or food processor. Add the rest of the sauce ingredients and blend to your desired consistency. Remove sauce from blender and use medium heat on stove for about 5 minutes. Once the peppers are done cooking remove from oven and drizzle the sauce on top!

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