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Vegan Stuffed Peppers
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|6 servings||scale, convert|
|6 lg.||green bell peppers|
|3/4 lb.||Boca Crumbles or ground beef alternative. Hydrated TVP works well also.|
|1 sm.||yellow onion, chopped|
|3 ribs||celery, thinly sliced|
|1 tbsp.||chili powder|
|1/2 tsp.||black pepper|
|3 cups||cooked rice of choice|
|1 lg.||carrot, shredded|
|2 cups||tomato juice|
|thin tomato sauce, alternative|
Cut a sliver from the bottom of each pepper so they will stand upright. Cut the tops from the peppers and remove the seeds and membranes. Set aside.
In a large skillet over medium heat, add the oil and the Boca crumbles. Stir until all pieces are separate and heated through. Add the onion, celery, chili powder, black pepper and salt. Cook until the onion is translucent.
Remove from heat and stir in the shredded carrot, cooked rice, and 1 cup of tomato juice. Spoon this filling into the peppers.
Place the stuffed peppers into a baking dish. Pour the remaining cup of tomato juice over them. Cover with foil and bake in preheated 350°F oven for 45 minutes. Remove the foil and continue to bake for another 15 minutes.
Recipe uploaded with Shop'NCook for iPhone.