Vegan Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 peppers (2 of each colour is nice)1 can of tomato sauce (2 cups)1 large onion (chopped)2 cups of mushrooms (less if they are expensive)1 bunch of fresh spinach (not frozen)2 cloves of garlic (more if you like lots of garlic)2 tablespoons of fresh basil1 jalapeno pepper if you like it hot like we do1 cup cooked brown rice1/2 cup of shredded tempehBragg or soy sauce to taste (we like Bragg)
Makes 6 servings
Chop all the ingredients except the bell peppers because you need these so you can stuff them.
Put all the ingredients in a large pot and add olive oil, garlic cloves (crushed), fresh basil, halapeno and onions and cook on high for 3 minutes.
Add the mushrooms (sliced) and tempeh (shredded) and simmer on medium heat for 5 minutes.
Add the spinach and the rice and cover the pan and turn off the heat. This blends the flavours.
Cut the tops off of the peppers and place to the side so you don't get them dirty. Keep the tops - don't throw them away as you need them.
With a spoon (not your fingers)scoop out the seeds from the inside (seeds don't taste good).
Fill the peppers with the mixture and place the tops back on them. (this is why you needed to keep them).
Put peppers in a lightly oiled casserole dish and place in a preheated oven which has been heated to 350 degrees.
Bake until the peppers are soft (about 15 minutes). Don't burn your fingers checking. Use a fork to check if they are soft.
You can also stuff the tempeh taco stuffing in these for a change if you like.
Number of Servings: 6
Recipe submitted by SparkPeople user JEREMY_PATRICIA.
Chop all the ingredients except the bell peppers because you need these so you can stuff them.
Put all the ingredients in a large pot and add olive oil, garlic cloves (crushed), fresh basil, halapeno and onions and cook on high for 3 minutes.
Add the mushrooms (sliced) and tempeh (shredded) and simmer on medium heat for 5 minutes.
Add the spinach and the rice and cover the pan and turn off the heat. This blends the flavours.
Cut the tops off of the peppers and place to the side so you don't get them dirty. Keep the tops - don't throw them away as you need them.
With a spoon (not your fingers)scoop out the seeds from the inside (seeds don't taste good).
Fill the peppers with the mixture and place the tops back on them. (this is why you needed to keep them).
Put peppers in a lightly oiled casserole dish and place in a preheated oven which has been heated to 350 degrees.
Bake until the peppers are soft (about 15 minutes). Don't burn your fingers checking. Use a fork to check if they are soft.
You can also stuff the tempeh taco stuffing in these for a change if you like.
Number of Servings: 6
Recipe submitted by SparkPeople user JEREMY_PATRICIA.
Nutritional Info Amount Per Serving
- Calories: 160.6
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 630.7 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 5.8 g
- Protein: 8.8 g
Member Reviews
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KEYSMAD
Very good! I doubled the rice and added V8 instead of tomato sauce for those extra servings of vegies. I also substituded lean ground beef instead of tempeh, tripled the garlic, ;) and salted the inside of the peppers. This is a very very filling recipe with very few calories. Great 1 dish meal! - 5/11/08