Vegan Veggie stuffed peppers
- Number of Servings: 2
Ingredients
2 hefty green peppers, sliced in half and de-seeded1 can of black beans, drained and rinsed1 medium zucchini, chopped1/4 to 1/2 cup TVP, depending on how "meaty" you like it1 can fire-roasted tomatoes (diced and drained)A splash of your favorite white winePepper, to tasteGarlic powder, to tasteHot sauceNutritional yeast1 healthy avocado, slicedRed quinoa, for on the sideRead more: https://www.neverhomemaker.com/2010/09/dinner-in-flash-vegan-stuffed-peppers.html#ixzz10gZXD1bA
1. Set your oven to the broil setting and place a sheet of aluminum foil on a cookie pan. Cut the green peppers in half and take the seeds out of them. Be careful to keep them as bowl-like as possible.
2. Place peppers skin-side up (you'll flip them later when you cook everything) under the broiler for about 10 minutes. Until the skins begin to display brown spots to show they're roasted.
3. While those are in the oven, in a medium saucepan, toss in some olive oil. Cook the chopped zucchini for a few minutes. Then combine it with the beans, tomatoes, and TVP. Season with the wine (I was drinking some while we were making this, so I just threw in like 2 tablespoons worth), pepper, garlic powder, and hot sauce. Cook until bubbling.
4. Take the peppers out of the oven and flip over carefully. Scoop large scoops of the bean mixture into each pepper until piled high. Top with nutritional yeast.
5 Sprinkle on some more nutritional yeast, pile on the avocado, and serve with the quinoa!
Number of Servings: 2
Recipe submitted by SparkPeople user DIVINEROSE.
2. Place peppers skin-side up (you'll flip them later when you cook everything) under the broiler for about 10 minutes. Until the skins begin to display brown spots to show they're roasted.
3. While those are in the oven, in a medium saucepan, toss in some olive oil. Cook the chopped zucchini for a few minutes. Then combine it with the beans, tomatoes, and TVP. Season with the wine (I was drinking some while we were making this, so I just threw in like 2 tablespoons worth), pepper, garlic powder, and hot sauce. Cook until bubbling.
4. Take the peppers out of the oven and flip over carefully. Scoop large scoops of the bean mixture into each pepper until piled high. Top with nutritional yeast.
5 Sprinkle on some more nutritional yeast, pile on the avocado, and serve with the quinoa!
Number of Servings: 2
Recipe submitted by SparkPeople user DIVINEROSE.
Nutritional Info Amount Per Serving
- Calories: 420.3
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 520.2 mg
- Total Carbs: 72.7 g
- Dietary Fiber: 24.9 g
- Protein: 30.9 g
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