Vegan Stuffed Peppers
User Reviews
5
Vegan Stuffed Peppers
Description
Cooked rice is combined with finely processed walnuts, enhanced with soy sauce and garlic powder to mimic a savory meat texture. This is mixed with sautéed onions, garlic, canned tomatoes, thyme, and oregano to build depth of flavor. The filling is spooned into halved and seeded bell peppers arranged cut-side up in a baking dish.
The peppers are topped with grated vegan cheddar and baked at 400°F covered in foil, allowing the filling to heat through and the peppers to soften without drying out. The walnut meat provides texture contrast to the tender pepper and tomato mixture.
Serving stuffed peppers warm delivers a filling meal with varied textures and a balance of herbs and umami from the tomato and soy sauce. Leftover filling can be repurposed as a side or taco filling for versatility.
The notes mention that exact filling quantities depend on pepper size and advise reheating any leftovers in a pan before serving again.
Ingredients
- 1 ¼ cups rice If uncooked, you will need ½ cup (100g) dry rice, cooked, 250g
- 1 ½ cups walnuts 150g
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- ½ tablespoons soy sauce or tamari for gluten-free
- ½ teaspoon garlic powder
- salt
- black pepper
- 1 onion diced
- 1 clove garlic diced
- 1 can 15oz / 400g chopped or crushed tomatoes
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- 4 bell pepper any color
- ½ cup vegan cheddar cheese grated, 50g
Instructions
- Preheat the oven to 400°F / 200°C
- If not using leftover rice, cook the rice according to packet instructions.
- Meanwhile, for the walnut meat: add the walnuts, 1 tablespoon of oil, soy sauce, garlic powder and salt and pepper to a food processor. Whiz until crumbly, but don’t over-process it or it will become puree.
- Heat the remaining oil in a frying pan and cook the onion for 3 minutes until soft. Add the garlic and cook for a further minute. Add the can of chopped tomatoes and their juice, along with the dried thyme and dried oregano. Stir well and bring to a boil. Reduce the heat and simmer for 5 minutes, then and stir in the rice and walnut meat and season with salt and pepper.
- Half the peppers lengthways and remove the seeds and membrane.
- Place the peppers, cut side up, onto a lightly greased baking dish. Spoon the mixture into the peppers, then sprinkle the top with cheese.
- Cover the dish with foil and bake in the oven for 25 minutes or until the peppers are soft. Remove the foil and cook for a further 5-10 minutes to brown the cheese.
Notes
- Adjust filling amounts based on the size of your bell pepper cavities to ensure they are fully stuffed without overflowing.
- Leftover filling can be reheated and served separately, such as a side dish or taco filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 39g | 60% |
| Saturated Fat | 4g | 20% |
| Sodium | 273mg | 11% |
| Potassium | 502mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 3726IU | 75% |
| Vitamin C | 155mg | 172% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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