Wednesday, March 30, 2016
Vegan Stuffed Peppers(cheater style)
These are so easy and vegan unless you use dairy cheese to finish the top(we did).
5 largish red bell peppers, split vertically, and seeded
1 pkg Trader Joe's vegetable fried rice
2/3 cup salsa
1 cup frozen corn
2 cups Morning Star "beef" crumbles
1 can black beans, rinsed and drained
1/4 cup nutritional yeast
(last 5 ingredient amounts are approximate)
Preheat oven to 350.
Combine the filling ingredients and heat in a few spoonfuls of oil until hot and well-mixed. You may need to add 1/4 cup water if it starts to stick like mine did(because I had the heat too high). Oil a pan and fill peppers generously with the mix, you will have leftovers for a few soft tacos or a salad!
Cover with foil and bake for about 30 minutes, or until the peppers are as tender as you'd like. Another recipe I read said 30-40 min covered, and another 10 uncovered. Mine are topped with grated white cheddar cheese, so not vegan for us. I cook in a toaster/convection oven at around 400, watched closely.