Vegan Stuffed Bell Peppers Recipes

Steps:

• Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
• Remove barley from heat and keep covered for 5 to 10 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
• Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F.
• Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
• Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
• Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
• Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

Steps:

• cut off tops of peppers and with your finger pull out any seeds and flatten inside "stuff", and set aside.
• in a food processor, grind tofu, garlic, carrots, spinach, onions and almonds. season this mixture to your likings.
• using a spoon and your finger, stuff as much filling into the peppers as you can and place on a cookie sheet. bake at 375 for about 20 minutes or until peppers have softened.
• serve over pasta, couscous, rice, salad ect -- makes for good grilling too!

Steps:

• 1.start by cooking the rice with the vegetable stock, and set that aside.
• 2.slice your bell peppers(you can use red or green) in half vertically and scoop out the insides.Place the six pieces into a baking pan or dish that has been sprayed with pam spray or oil.
• 2.Next start cutting your veggies.finely chop the 1/2 of onion,celery,carrot and the whole zuchini.Add to your pan with oil on low heat. Iike to chop my veggies fine so that my Bf and father dont notice them.This is a great trick to get kids eating veggies.
• 3.Sautee the veggies till there at a soft stage.
• 4.Now add your can of tomatoes,2 cups tomato sauce,ketchup.Chop your garlic up fine and throw that in there also.
• 5.Turn heat up to medium and mix everything together really well.
• 6.Now you can add your basil,oregano,bay leaf,pesto,salt,and pepper. keep stirring everything until the veggies and tomatoes are nice and soft.
• 7.add your cooked rice to the pan.mix everything together well.Now you can grate the cheese and add 1/2 cup to the the rice mix,keep stirring till everythings combined.
• 8.Preheat your oven to 375 degree. Spoon the rice mixture into each of the pepper halves,make them nice and full.
• 9.Pour remaining sauce over all the peppers and sprinkle the remaining cheese allover the top.
• Bake for 30 minutes or until cheese is melted.