By Eshana Saha
Published Jan 17, 2025

Hindustan Times
Lifestyle

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Achieve your gourmet cooking dreams with vegan stuffed cheesy bell peppers

Craving a quick, delicious vegetarian snack? Try these vegan stuffed cheesy bell peppers—loaded with veggies and a satisfying crunch, ready in just 30 minutes!

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Ingredients: 4 bell peppers, 2 cups cooked rice of choice, 1 cup textured soy protein or chickpeas, 1/2 cup light coconut milk, 1/2 cup chopped bell peppers, 4 tbsp crushed tomatoes

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1 medium-sized onion, chopped, 2 cloves garlic, minced, 2 tbsp Braggs aminos, 1 tbsp oil (e.g. sesame oil or coconut oil), 1 tbsp peanut butter

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1/2 tbsp curry powder, 1/4 tsp smoked paprika, salt and pepper to taste, vegan cheese sauce (or your favourite vegan cheese) to taste, chopped chives to taste

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Method: Cook your favourite rice according to packaging instructions. You will need 2 cups of cooked rice for this recipe.

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Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). They will begin to fluff and absorb all the liquid.

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Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat.

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Add the chopped 1/2 cup bell peppers, crushed tomatoes, Braggs, peanut butter, spices (curry, smoked paprika), salt/pepper to taste and coconut milk to the skillet and let simmer for about 5 minutes on low-medium heat. Stir occasionally.

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Fill the 4 peppers with the rice/veggie mixture, add your favourite vegan cheese to taste or make easy vegan cheese sauce and cook in the oven at 190 degrees C (about 375 degrees F) for about 30-45 minutes.

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