Vegan stuffed bell peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
To fill: * *Peppers, sweet, red, fresh, 18 small (take out seed and tails, wash inside)For the sauce: * Tomato Sauce, 2 cupFor the filling (instead of ground meat): * Tomato Sauce, 1 cup * Soy Textured Granules, 50 grams * Oats, 50 grams * Onions, raw, 1 large, chopped and fried in * Sunflower Oil, 3 1tsp * Pepper, black, 1 tbsp * Pepper, red or cayenne, 0.5 tsp * Garlic, 1 clove * Salt, 1 tsp * Parsley, dried, 1 tbsp * *Brown Rice, long grain, 0.5 cup * *Rye flour, light, 0.5 cup
Fry the chopped onion in the oil.
Mix the filling ingredients together, except the flour and set aside until the oats and the soy absorb most of the liquid.
Meanwhile, seed and wash the peppers.
Mix the flour into the mixture and obtain a thick filling. Fill the seeded peppers and place them in a tray with tall walls.
Pour the remaining two cups of tomato sauce over the peppers, set the oven to 180 and let cook for about 45 - 60 minutes or until you feel it's done. At about half of the time you may want to lower the cooking temperature.
Enjoy with yogurt (not calculated in the recipe)
Makes 6 servings of 3 peppers each.
Number of Servings: 6
Recipe submitted by SparkPeople user 65TARGET.
Mix the filling ingredients together, except the flour and set aside until the oats and the soy absorb most of the liquid.
Meanwhile, seed and wash the peppers.
Mix the flour into the mixture and obtain a thick filling. Fill the seeded peppers and place them in a tray with tall walls.
Pour the remaining two cups of tomato sauce over the peppers, set the oven to 180 and let cook for about 45 - 60 minutes or until you feel it's done. At about half of the time you may want to lower the cooking temperature.
Enjoy with yogurt (not calculated in the recipe)
Makes 6 servings of 3 peppers each.
Number of Servings: 6
Recipe submitted by SparkPeople user 65TARGET.
Nutritional Info Amount Per Serving
- Calories: 226.7
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,037.4 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 9.5 g
- Protein: 10.1 g
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