Zutaten für Vegan Vegetable Stuffed Bell Peppers
- Green Bell Peppers
- Red Bell Peppers
- Yellow Bell Peppers
- 1 zucchini, chopped
- Carrot
- Celery Rib
- Onion
- Broccoli
- Garlic Cloves
- Boca Meatless Ground Burger
- Diced Tomatoes
- Your favorite tomato sauce (amount to taste)
- 1 tablespoon olive oil
- Oregano
- Basil
- Salt
- Cooked Brown Rice
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Zubereitung von Vegan Vegetable Stuffed Bell Peppers
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 cup of vegan crumbles (e.g., soy curls, TVP) and sauté until heated through and lightly browned, about 5-7 minutes.
- Add 2 cloves minced garlic and 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Stir in 1 red bell pepper (chopped), 1 green bell pepper (chopped), 1 zucchini (chopped), 1 cup chopped mushrooms, 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt, and pepper to taste.
- Bring to a simmer, stir well to combine, reduce heat to low, cover loosely, and simmer for 15-20 minutes, or until vegetables are tender.
- While vegetables simmer, prepare the rice according to package directions. (Use 1 cup of brown rice or quinoa for a lower-carb option).
- Preheat oven to 350°F (175°C).
- Cut 6 large bell peppers in half lengthwise.
- Remove stems, seeds, and membranes from the bell pepper halves.
- Rinse the insides of the bell peppers.
- Lightly grease two 9x13 inch baking dishes.
- Arrange bell pepper halves, cut-side up, in the prepared baking dishes.
- Once the rice is cooked, gently stir it into the vegetable mixture.
- Spoon the vegetable and rice mixture into each bell pepper half, filling generously.
- Top each stuffed pepper with 1-2 tablespoons of your favorite tomato sauce.
- Sprinkle with extra herbs (optional) and/or vegan cheese slices (optional).
- Cover the baking dishes with foil.
- Bake for 30-40 minutes, or until the peppers are tender and heated through. Remove foil during the last 10 minutes to allow the tops to brown slightly.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
23g
Fat
2g
Carbs
6g