Chef Val’s Vegan Stuffed Peppers

Included In Cookbook:

Ingredients

Red Bell Peppers (tops removed)

White Onion (large, diced)

3 cloves

Garlic (chopped)

1 cup

Long-grain Brown Rice (uncooked)

1 can

Crushed Tomatoes (28oz can)

1 cup

Water

1 can

Fire Roasted Tomatoes (14oz can)

2 packages

Beyond Meat’s Beyond Beef Crumbles “Beefy” (11-ounce packages)

4 ounces

Field Roast Vegan Chao “cheese” (chopped)

Salt & Pepper (to taste)

1⁄4 cup

Nutty Parm (for sprinkling)

1⁄4 cup

Fresh Parsley (for garnish)

Description

Stuffed peppers fall somewhere between comfort food and a dish everyone can enjoy, either at home or a potluck. You can make them ahead, refrigerating the stuffed peppers until you are ready to use them. Just be sure to bring them to room temperature before baking so the peppers don’t get overcooked. Chef Valerie Augustine, who has cooked for us, chose red peppers because she found some gorgeous specimens at the market. Feel free to mix red, yellow and green peppers for a colorful display. This is a great entree for a meal that will include both vegans and meat-eaters. Check out Beyond Meat’s [1]products if you don’t already know them. Their Beyond Beef products are vegan, satisfying and filled with protein. They are also a great way to introduce the meat-eaters in your circle to a plant-based meal.

Summary

Yield	Servings

Instructions

Pre-heat oven to 350 degrees Fahrenheit.
Cut tops off peppers, remove stems and chop tops. Set aside.
Clean out peppers, remove ribs and seeds. Blanch peppers in boiling water for 5-8 minutes. Drain upside down on a kitchen towel.
In a large sauté pan, sauté chopped onion for 5 minutes. Add chopped pepper tops and garlic and sauté another 5-6 minutes.
Stir uncooked rice into sauté mixture for 1-2 minutes.
Add crushed tomatoes and stir gently.
Add water, stir gently and bring to a boil. Reduce heat to simmer, cover pan and cook for approximately 20 minutes or until rice is done.
Add fire-roasted tomatoes and stir gently.
Add Beyond Meat Beef Crumbles and cook just long enough to heat.
Add chopped Field Roast Vegan Chao and stir gently.
Season with salt and pepper to taste.
Remove pan from heat. Spoon mixture into peppers and bake in a 9×13-inch baking dish for 20-25 minutes.
Sprinkle each pepper with Nutty Parm (see Etc. section of Recipes on this blog).
Garnish each pepper with chopped parsley and serve.