These Simple Vegan Stuffed Peppers are a crowd-pleaser! Full of a savory tofu filling that tastes similar to conventional floor beef and rice, you will not consider they’re plant-based. I prefer to high mine with melty vegan cheese (which is non-compulsory) for that ultimate kiss of gooey deliciousness. They’re excellent for a straightforward weeknight meal however spectacular sufficient for vacation gatherings.
Stuffed peppers are a basic dish that by no means goes out of fashion! My fashionable, vegan model delivers all of the deliciousness of the unique, with choices to make it oil-free or gluten-free. Plus, you’ll be able to prep them as much as 2 days upfront, making them excellent for Thanksgiving or vacation meals, and so they freeze nicely for later use.
This stuffed peppers recipe is wealthy, hearty, and completely balanced. The crumbled tofu, seasoned with darkish soy sauce, chili powder, and cumin, mimics a savory, “meaty” taste that enhances the candy roasted bell peppers. A sprinkle of melty, gooey vegan cheese provides the ultimate contact of consolation and indulgence, making this dish a crowd-pleaser that everybody will get pleasure from.
Pair your stuffed peppers with vegan garlic mashed potatoes, smashed potatoes, a easy inexperienced salad, roasted greens resembling broccolini, carrots, or Brussels sprouts, boiled corn on the cob, pasta salad, or some garlic bread for a whole, satisfying feast.
Substances:
- Bell peppers: The bottom for stuffing; select any coloration. I used orange, yellow, and pink peppers however you possibly can additionally use all one coloration of pepper.
- Olive oil: Used for roasting the peppers and sautéing the filling. To make it oil-free, skip the oil and use vegetable broth or water for sautéing the onions and garlic.
- Onion & garlic: Provides a savory, fragrant base to the filling.
- Tofu: Crumbled to imitate floor beef, offering a hearty, protein-rich texture. There isn’t any have to press the tofu first as any further water will get cooked out when sautéing the tofu. Nevertheless, when you love urgent tofu first, there’s actually no hurt in doing this, it can simply make for a barely dryer filling.
- Spices (chili powder, cumin, oregano, black pepper, salt): A mix of heat, earthy flavors for that basic stuffed pepper style.
- Darkish soy sauce: Thicker, sweeter, and fewer salty than common soy sauce, it provides the tofu a pleasant brown coloration. You’ll be able to often discover it in most grocery shops or on-line. For those who don’t have darkish soy, use common soy sauce however with rather less. For a gluten-free choice, use tamari.
- Tomato sauce: Brings moisture and tanginess to the filling. I used canned tomato sauce, however you need to use no matter form you may have readily available.
- Cooked rice, quinoa, or different grain: I used rice, however any grain will do. This can be a wonderful means to make use of up leftovers!
- Vegan cheese (non-compulsory): A topping for further indulgence and meltiness. I used store-bought shredded vegan cheese, however when you want a do-it-yourself or oil-free choice, attempt my nacho cheese recipe.
Make Vegan Stuffed Peppers:
Preheat the oven: Preheat your oven to 425°F (220°C) and evenly grease a 9″ x 13″ (23 cm x 33 cm) baking dish.
Prep the peppers: Minimize the bell peppers in half lengthwise from stem to backside. Take away the core and seeds. I like to depart the stems on as they give the impression of being fairly and assist maintain the construction.
Organize the peppers within the ready dish, minimize aspect up. Drizzle 1 tablespoon of olive oil over the peppers and rub it evenly. Sprinkle ¼ teaspoon of salt over them. Roast for 18-20 minutes, till they’re barely tender and juices gather within the peppers.
Put together the filling: Whereas the peppers roast, warmth 1 tablespoon of olive oil in a big nonstick skillet over medium warmth. Add the onion and garlic, and sauté till the onion begins to brown, about 5 minutes.Crumble the tofu into the skillet along with your palms. Stir in the dead of night soy sauce, chili powder, oregano, cumin, and black pepper. Cook dinner for one more 5 minutes, stirring sometimes, and utilizing your spoon to interrupt up the tofu extra if wanted.
Add the tomato sauce and cooked rice (or different grain), and convey to a simmer. Style and modify the seasoning, including extra soy sauce, pepper, or salt as wanted. Take away from warmth and put aside.
Stuff the peppers: As soon as the peppers are accomplished roasting, use a spoon to fill every pepper with the tofu combination. Pack the filling in till every pepper is heaping. High every with shredded vegan cheese (if utilizing). (I used a mixture of mozzarella cheese and cheddar).
Ultimate roast: Cowl the dish with foil (with out touching the tops of the peppers) and roast for one more 15-20 minutes, till the cheese has melted or the peppers are heated by. Serve scorching. Garnish with parsley, basil, or contemporary herbs if desired.
These Vegan Stuffed Peppers are…
- simple sufficient to make on a weeknight
- spectacular sufficient to serve at a vacation feast
- meaty, tacky, scrumptious and 100% plant-based
What to serve with stuffed peppers:
For those who do this recipe tell us by leaving a remark, ranking it, and do not forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click on stars to vote)
Vegan Stuffed Peppers
These Simple Vegan Stuffed Peppers are a crowd-pleaser! Full of a savory tofu filling that tastes similar to conventional floor beef and rice, you will not consider they’re plant-based. I prefer to high mine with melty vegan cheese (which is non-compulsory) for that ultimate kiss of gooey deliciousness. They’re excellent for a straightforward weeknight meal however spectacular sufficient for vacation gatherings.
Servings:
Forestall your display from going darkish
Directions
-
Preheat the oven: Preheat your oven to 425°F (220°C) and evenly grease a 9″ x 13″ (23 cm x 33 cm) baking dish.
-
Prep the peppers: Minimize the bell peppers in half lengthwise from stem to backside. Take away the core and seeds. I like to depart the stems on as they give the impression of being fairly and assist maintain the construction.Organize the peppers within the ready dish, minimize aspect up. Drizzle 1 tablespoon of olive oil over the peppers and rub it evenly. Sprinkle ¼ teaspoon of salt over them. Roast for 18-20 minutes, till they’re barely tender and juices gather within the peppers.
-
Put together the filling: Whereas the peppers roast, warmth 1 tablespoon of olive oil in a big nonstick skillet over medium-high warmth. Add the onion and garlic, and sauté till the onion begins to brown, about 5 minutes.Crumble the tofu into the skillet along with your palms. Stir in the dead of night soy sauce, chili powder, oregano, cumin, and black pepper. Cook dinner for one more 5 minutes, stirring sometimes, and utilizing your spoon to interrupt up the tofu extra if wanted.
-
Add the tomato sauce and cooked rice (or different grain), and convey to a simmer. Style and modify the seasoning, including extra soy sauce, pepper, or salt as wanted. Take away from warmth and put aside.
-
Stuff the peppers: As soon as the peppers are accomplished roasting, use a spoon to fill every pepper with the tofu combination. Pack the filling in till every pepper is heaping. High every with shredded vegan cheese (if utilizing).
-
Ultimate roast: Cowl the dish with foil (with out touching the tops of the peppers) and roast for one more 15-20 minutes, till the cheese has melted or the peppers are heated by. Serve scorching.
Notes
Freezing Directions: To freeze earlier than baking, put together and stuff the peppers, then freeze on a baking sheet till agency. Switch to an hermetic container and freeze for as much as 3 months. Bake from frozen at 375°F (190°C) for 40-45 minutes.
To freeze after baking, cool the cooked peppers fully, freeze as above, and reheat at 375°F (190°C) for 25-Half-hour.
Oil-Free Directions: To make this oil-free, omit the oil when roasting the peppers. When sautéing the onions and garlic, use vegetable broth or water. Omit the vegan cheese or high with do-it-yourself oil-free cheese, like this one.
Darkish Soy Sauce: Darkish soy sauce is thicker, sweeter, and fewer salty than common (mild) soy sauce, giving the tofu a pleasant brown coloration. It will probably often be present in most grocery shops or on-line. For those who don’t have darkish soy, substitute with common soy sauce, utilizing rather less, however notice the dish gained’t be as brown (however will nonetheless style scrumptious). For a gluten-free choice, use gluten-free soy sauce, resembling tamari.
Diet
Serving: 1stuffed pepper with vegan cheese | Energy: 270kcal | Carbohydrates: 25g | Protein: 13g | Fats: 15g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Sodium: 829mg | Potassium: 469mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2901IU | Vitamin C: 110mg | Calcium: 95mg | Iron: 3mg
