vegan stuffed peppers with Textured Veg Protein Strips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Ingredients:2 large Yellow Peppers (bell peppers),2 large red bell*Peppers,2 large Orange Bell Pepper 1 or two large Green Bell Pepper 3stalks *Celery Raw -3 med size carrrots1 med whole onion, raw garlic, 3 cloves 1 8 oz package mushrooms1 pint grape or cherry Tomatoes 3/4 C Textured Vegetable Protein chunks1 1/4 C uncooked Jasmine rice2 beef style vegan bouillon cubes1 1/2 T Vegemite1 can diced tomatoes (regular size)
Cut the tops off of the peppers, take out the seeds, lightly salt and set aside.
chop all of the vegetables except tomatoes in a large dice and saute in olive oil for about 7 minutes
add rice, bouillion, Textured veg chunks, tomatoes ( cut in half) vegemite, 2 C water and bring to a boil, stir and remove from heat. Let sit for about 5 to 10 min. Taste and adjust seasoning.
Place the prepared peppers in a casserole dish large enough to hold all of them and spoon rice mixture into each pepper, mounding as needed. Distribute canned tomatoes around and on top of peppers, cover and bake at 350 for an hour and 15 minutes.
Serving Size: makes 7 large stuffed peppers,
chop all of the vegetables except tomatoes in a large dice and saute in olive oil for about 7 minutes
add rice, bouillion, Textured veg chunks, tomatoes ( cut in half) vegemite, 2 C water and bring to a boil, stir and remove from heat. Let sit for about 5 to 10 min. Taste and adjust seasoning.
Place the prepared peppers in a casserole dish large enough to hold all of them and spoon rice mixture into each pepper, mounding as needed. Distribute canned tomatoes around and on top of peppers, cover and bake at 350 for an hour and 15 minutes.
Serving Size: makes 7 large stuffed peppers,
Nutritional Info Amount Per Serving
- Calories: 255.8
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 373.9 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 6.2 g
- Protein: 8.2 g
Member Reviews