Easy Stuffed Peppers
How can you resist serving this classic Stuffed Peppers with meatless vegan filling? There is nothing more seasonally satisfying that bell peppers in the summer. Baking the peppers requires little effort on busy weeknights, and leftovers could be left for work or school the next day.
Ingredients
- 3 pcs bell pepper
- 1 cup TVP (or vegan mince meat/cooked)
- 2 pcs stale bread
- 1 cup plant milk
- 1 tbsp vegan powder broth
- 3 tbsp breadcrumbs
- 1 tbsp grapeseed oil
- 1/4 bulb onion
- fresh thyme
- fresh parsley
Instructions
- Preheat the oven.In a mixing bowl, add cooked TVP (or vegan mince meat), vegan powder stock, salt and pepper. Add chopped onion.
- Soak stale bread in plant milk for 10 minutes. Squeeze out and add to TVP mixture. Add fresh thyme and choped parsley.
- Place pepper cut side up in a baking dish. Sprinkle inside with salt. Spoon filling mixture into each pepper and sprinkle with bread crumbs.
- Brush each pepper with grapeseed oil. Bake until peppers are tender and crumbs turn nice golden color, about 30-40 minutes.
Nutrition
Calories: 238kcalCarbohydrates: 19gProtein: 16gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 135mgPotassium: 23mgFiber: 5gSugar: 4gVitamin A: 31IUVitamin C: 1mgCalcium: 118mgIron: 4mg
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !