Vegan Stuffed Peppers

Vegan Stuffed Peppers is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. One serving contains 590 calories, 23g of protein, and 17g of fat. This recipe serves 4. For $3.82 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 16909 people have tried and liked this recipe. This recipe from Ceara's Kitchen requires herbes de provence, red onion, green onion, and garlic powder. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is great. Vegan Cauliflower Stuffed Poblano Peppers, Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) & Le Creuset Giveaway! #PepperParty, and Stuffed Peppers are very similar to this recipe.

Servings: 4

Preparation duration: 35 minutes

Cooking duration: 60 minutes

 

Ingredients:

Avocado

1 15 oz can kidney beans

½ cup corn

½ tsp garlic powder

Green onion

1 heaping tsp herbes de provence

1½ heaping tsp herbes de provence

Hot Sauce

2 cups chopped mushrooms

½ tsp smoked paprika optional)

1 chopped red onion

1 tsp hot pepper flakes (optional)

Hot Pepper Flakes

1 cup plain tomato sauce

1½ cups plain tomato sauce

Vegan Cheese Sauce

1½ cups low sodium vegetable broth

1½ cups wild rice

4 red bell peppers (or yellow or green)

Equipment:

casserole dish

oven

frying pan

Cooking instruction summary:

Simmer wild rice on medium-low heat with vegetable broth, plain tomato sauce, herbs, mushrooms and red onion untill rice is fully cooked. When cooked, stir and mix in kidney beans and corn.Pre-heat oven to 350F/180C. When rice is cooking, prepare a casserole dish (see photo) by adding tomato sauce and spices to the bottom of the casserole dish. Prepare bell peppers by removing the seeds and white insides. Leave the tops of the pepper intact (see photo). Fill the peppers by adding the rice mixture to the peppers (you will have a bit of rice mixture left over). Arrange the stuffed peppers side by side in the pan. Cover and bake in the oven for 55 minutes. For the final 5 minutes remove the lid of the casserole dish and broil the stuffed peppers until the tops of the peppers just begins to blacken (being careful not to burn the peppers!).Smother the stuffed peppers in the thick tomato sauce from the bottom of the pan and top off with preferred garnish. Enjoy!

 

Step by step:


1. Simmer wild rice on medium-low heat with vegetable broth, plain tomato sauce, herbs, mushrooms and red onion untill rice is fully cooked. When cooked, stir and mix in kidney beans and corn.Pre-heat oven to 350F/180C. When rice is cooking, prepare a casserole dish (see photo) by adding tomato sauce and spices to the bottom of the casserole dish. Prepare bell peppers by removing the seeds and white insides. Leave the tops of the pepper intact (see photo). Fill the peppers by adding the rice mixture to the peppers (you will have a bit of rice mixture left over). Arrange the stuffed peppers side by side in the pan. Cover and bake in the oven for 55 minutes. For the final 5 minutes remove the lid of the casserole dish and broil the stuffed peppers until the tops of the peppers just begins to blacken (being careful not to burn the peppers!).Smother the stuffed peppers in the thick tomato sauce from the bottom of the pan and top off with preferred garnish. Enjoy!


Nutrition Information:

Quickview
589k Calories
22g Protein
17g Total Fat
97g Carbs
100% Health Score
Limit These
Calories
589k
29%

Fat
17g
27%

  Saturated Fat
2g
16%

Carbohydrates
97g
32%

  Sugar
14g
16%

Cholesterol
0.0mg
0%

Sodium
1499mg
65%

Get Enough Of These
Protein
22g
45%

Vitamin C
245mg
298%

Fiber
22g
89%

Manganese
1mg
88%

Potassium
2093mg
60%

Folate
237µg
59%

Copper
1mg
59%

Phosphorus
570mg
57%

Vitamin B3
11mg
57%

Magnesium
225mg
56%

Vitamin B6
1mg
55%

Vitamin K
56µg
54%

Vitamin A
2263IU
45%

Vitamin B2
0.74mg
43%

Zinc
5mg
40%

Vitamin E
5mg
39%

Iron
6mg
39%

Vitamin B5
3mg
38%

Vitamin B1
0.4mg
27%

Selenium
9µg
13%

Calcium
122mg
12%

covered percent of daily need
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