Yum! I have never had an official stuffed bell pepper before, but the other day the peppers at the store looked so vibrant I decided to figure out how to stuff them all by myself. The result is this good-looking, easy, and healthy meal- and I have no clue if it is what other stuffed pepper recipes are like.
Red peppers are higher in lots of good stuff- including antioxidants, lycopene, and vitamins A and C than their green counterparts. What could be better than filling them up with some protein, rice, and your favorite salsa and calling it a meal?
This is a great mix n’ match candidate. Don’t have any scallions on hand? Try red onion. No Rice? Quinoa will do. Or experiement with different types of cheese and verious flavors and colors of salsa. Then go ahead and stuff your face.
“STUFF YOUR FACE” STUFFED RED PEPPERS – serves 4
Make Ahead and Make it Easy
Prepare the peppers up until they are stuffed and keep them covered in foil in the fridge for a few days. When you are ready to make them add the veggie broth mixture to the dish, put the foil back on, and bake as instructed.
- 4 big, round red bell peppers
- 1 cup dried TVP
- 2 cups boiling water
- 2 Tbs soy sauce or tamari
- 1 tsp olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 cup cooked white or brown rice (1/2 cup cooked in 1 cup water)
- 1/2 cup your favorite salsa
- 1/2 cup grated cheese (I like sharp cheddar)
- 1/2 cup sour cream or plain yogurt
- 1/2 cup scallions, chopped
- 1 cup hot water or veggie broth
- 1 Tbs soy sauce or Tamari
How to make it
- First, soak the TVP in the boiling water with 2 Tbs soy sauce or tamari and let it sit.
- Cook the rice if you have not already.
- Cut the top off of each pepper and remove the innards. If the pepper “bowl” wont stand up on its own then use a knife to cut off just enough of the bottom to make a flat surface. Dont worry if there is a hole at the bottom.
- Add the tsp of oil to a skillet and over medium heat saute the garlic, onion, salt, pepper, and garlic powder until onions are soft.
- Using a sieve or a fine mesh colander drain the excess water from the TVP.
- In a large bowl mix together the TVP, onion mixture, rice, salsa, cheese, sour cream or yogurt, and scallions. If you’re feelin’ it throw some hot sauce into the mix.
- Stuff each pepper with 1/4 of the mixture and stand them all upright in a casserole dish.
- Pour the hot water and remaining soy sauce or tamari in the dish around the peppers.
- Cover the whole thing with foil and bake for 30 minutes.
- Uncover, and using a baster squirt some broth into each pepper.
- Bake, uncovered for another 15-20 minutes.
- Slice each pepper in half and serve open-faced.