My festive Stuffed Green Bell Peppers make a delicious vegan holiday entrée served with pasta, rice, or quinoa on the side. Jazzy Veggie Kebabs make a colorful appetizer and Chocolate Party Parfaits are a fancy and fabulous dessert! This plant-powered menu was designed to please vegans and omnivores alike!
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
16 ounces (2 packages, 8-ounces each) plain or Italian flavored crumbled (or ground) seitan (see below 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 evenly over the bottom of a casserole dish that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.
Put the seitan (see below for gluten-free option), brown rice and all-purpose seasoning in a large bowl and stir until combined. Add 2⁄3 cup marinara sauce and stir to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it up, 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, quinoa, 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.
GLUTEN-FREE OPTION: To make this recipe gluten-free, use 1 can (15 to 16 ounces) drained and rinsed black beans 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
16 ounces (2 packages, 8-ounces each) plain or Italian flavored crumbled (or ground) seitan (see below 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 evenly over the bottom of a casserole dish that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.
Put the seitan (see below for gluten-free option), brown rice and all-purpose seasoning in a large bowl and stir until combined. Add 2⁄3 cup marinara sauce and stir to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it up, 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, quinoa, 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.
GLUTEN-FREE OPTION: To make this recipe gluten-free, use 1 can (15 to 16 ounces) drained and rinsed black beans or white beans in place of the seitan. Proceed with recipe as directed.
Notes
