Vegan Vegetable Stuffed Bell Peppers

Name: Vegan Vegetable Stuffed Bell Peppers
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 2 green bell peppers; 2 red bell peppers; 2 yellow bell peppers; 1 zucchini, quartered lengthwise and chopped; 1 carrot, quartered lengthwise and chopped; 1 celery rib, quartered lengthwise and chopped; 1 onion, coarsely chopped; 3 cups broccoli, coarsely chopped; 3 garlic cloves, minced; 1 (12 ounce) package Boca meatless ground burger; 1 (28 ounce) can diced tomatoes (don't drain); 1 (14 ounce) can tomato sauce; 2 tablespoons oil; 1 tablespoon oregano; 1 tablespoon basil; salt; 2 cups cooked brown rice

Submitted by tendollarwine

"I wanted to make stuffed peppers and a lot of recipes I saw mainly involved rice, but I wanted something lower in those "bad carbs". My recipe is packed with veggies and tasty goodness. Warning: This makes a lot! I needed a recipe to feed me and a couple other people for a few days. This could be great if you're serving a lot of people!"

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photo by tendollarwine

Ready In:: 1hr 30mins
Ingredients:: 17
Serves:: 12

ingredients

2 green bell peppers
2 red bell peppers
2 yellow bell peppers
1 zucchini, quartered lengthwise and chopped
1 carrot, quartered lengthwise and chopped
1 celery rib, quartered lengthwise and chopped
1 onion, coarsely chopped
3 cups broccoli, coarsely chopped
3 garlic cloves, minced
1 (12 ounce) package Boca meatless ground burger
1 (28 ounce) can diced tomatoes (don't drain)
1 (14 ounce) can tomato sauce
2 tablespoons oil
1 tablespoon oregano
1 tablespoon basil
salt
2 cups cooked brown rice

directions

Heat the oil in a pan over medium heat. Add the crumbles and sautee until defrosted. Add the garlic and onins and cook until the onions have softened. Next, add the rest of the chopped vegetables, the can of diced tomatoes and seasonings. Stir well to combine and cover loosely.
In a small sauce pan, make the rice.
Cut the bell peppers in half, from top to bottom. Remove the stems, seeds and membranes. Rinse out the insides.
Grease the bottom of 2 9X13 baking dishes and arrange the peppers to fit, cut side up.
Preheat the oven to 350°F.
When the rice is done, mix it with the vegetables. By now, they should be tender and simmering.
Scoop the mixture into each pepper and spoon the tomato sauce over the top. Sprinkle on some extra herbs over the top for some added flavor, or a slice of white soy cheese.
Cover and bake for 30 minutes or until the peppers have cooked thru. Goes great with my Pull-Apart Garlic Bread recipe and side salad.

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Reviews

These were by far the best stuffed peppers I've ever had. Wow...what a fun meal. Only made one small change...mixed the tomato sauce with some tomato soup (my grandmother use to use only tomato soup so it was my compromise). Will have these often....no doubt about it.

Chicopee
These were the Best stuffed peppers that I have ever had!!!!

smile

RECIPE SUBMITTED BY

tendollarwine

Milwaukee, WI

I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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