Stuffed bell peppers (vegan, GF)
Don't know what to cook for your Christmas appetizer? These fun, colorful, and delicious vegan stuffed bell peppers might just do the trick!
Ingredients
- 4 bell peppers | any color
- 2 tablespoons olive oil
- 1 large onion | diced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup textured vegetable protein (TVP) | soaked in 1/2 cup boiling water for 5 minutes
- 1/4 cup Mezzetta artichoke hearts | chopped
- 1/4 cup Mezzetta kalamata olives | minced
- 1/4 cup Mezzetta roasted bell peppers | chopped
- dairy-free cheese | optional; to taste
Instructions
- Preheat the oven to 400F/200C. Grease a baking tray of your choice.
- Wash the bell peppers and remove the caps. (If there are any scraps, chop them up to be used later.) Place into the baking tray.
- Prepare the filling: in a pot, heat the olive oil and add the onion. Fry for 5 minutes, or until fragrant.
- Add in spices and incorporate well.
- Add in soaked TVP and stir well. At this point, you may also add in the bell pepper scraps. Cook for 5 minutes. If needed, add about 1/4 to 1/2 cup water to prevent sticking.
- Add in artichoke hearts, olives, and red peppers. Stir until incorporated.
- Fill the bell peppers with the filling mixture. If desired, top with vegan cheese.
- Bake for 25 minutes, then serve warm.