My festive Stuffed Green Bell Pepper recipe makes a delicious vegan holiday meal served with, Veggie Kebabs and Chocolate Party Parfaits (recipe link below)!
ABOUT THE RECIPE:
I first made these delicious Stuffed Green Bell Peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bells satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper.
Makes 6 servings
INGREDIENTS:
6 medium green bell peppers
1 jar (about 28 ounces) vegan marinara sauce
2 teaspoons extra-virgin olive oil (optional)
16 ounces (2 packages, 8-ounces each) plain or Italian flavored crumbled (or ground) seitan (see note for gluten-free option)
2 cups cooked and cooled long-grain brown rice or brown basmati rice
2 teaspoons all-purpose seasoning blend OR Italian seasoning blend
INSTRUCTIONS:
Preheat the oven to 400 degrees F.
Slice about one inch off the top of each pepper. Seed the peppers.
Spread 1 1⁄2 cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.
Put the seitan, brown rice and all-purpose seasoning in a large bowl and stir well until combined. Stir in 2⁄3 cup marinara sauce and mix to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it, if necessary. Spoon 2 heaping teaspoons of the marinara sauce over each pepper. Carefully position the peppers in the casserole so they will remain upright while baking.
Cover and bake for 50 to 60 minutes, or until the sauce is bubbly and the peppers are tender but not mushy. Let cool for 7 to 10 minutes before serving.
Serve the peppers with fusilli, penne or tricolore pasta on the side, topped with some of the sauce that has accumulated at the bottom of the casserole. Put the remaining sauce in a gravy boat or small bowl to pass around at the table.
Note: GLUTEN-FREE OPTION - To make this recipe gluten-free, use 1 can (15 to 16 ounces) drained and rinsed black or white beans in place of the seitan. Proceed with recipe as directed.
Ingredients
Directions
ABOUT THE RECIPE:
I first made these delicious Stuffed Green Bell Peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bells satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper.
Makes 6 servings
INGREDIENTS:
6 medium green bell peppers
1 jar (about 28 ounces) vegan marinara sauce
2 teaspoons extra-virgin olive oil (optional)
16 ounces (2 packages, 8-ounces each) plain or Italian flavored crumbled (or ground) seitan (see note for gluten-free option)
2 cups cooked and cooled long-grain brown rice or brown basmati rice
2 teaspoons all-purpose seasoning blend OR Italian seasoning blend
INSTRUCTIONS:
Preheat the oven to 400 degrees F.
Slice about one inch off the top of each pepper. Seed the peppers.
Spread 1 1⁄2 cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.
Put the seitan, brown rice and all-purpose seasoning in a large bowl and stir well until combined. Stir in 2⁄3 cup marinara sauce and mix to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it, if necessary. Spoon 2 heaping teaspoons of the marinara sauce over each pepper. Carefully position the peppers in the casserole so they will remain upright while baking.
Cover and bake for 50 to 60 minutes, or until the sauce is bubbly and the peppers are tender but not mushy. Let cool for 7 to 10 minutes before serving.
Serve the peppers with fusilli, penne or tricolore pasta on the side, topped with some of the sauce that has accumulated at the bottom of the casserole. Put the remaining sauce in a gravy boat or small bowl to pass around at the table.
Note: GLUTEN-FREE OPTION - To make this recipe gluten-free, use 1 can (15 to 16 ounces) drained and rinsed black or white beans in place of the seitan. Proceed with recipe as directed.
Recipe adapted from Chef Laura Theodore’s cookbook: Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet Learn more about this wonderful book HERE.
