Vegan Stuffed Bell Peppers


4 bell peppers

2 cups cooked rice

1 cup textured vegetable protein

1/2 cup light coconut milk

1/2 cup chopped bell peppers

4 tbsp crushed tomatoes

1 medium sized onion, chopped

2 cloves garlic, minced

2 tbsp soy sauce

1 tbsp oil

1 tbsp peanut butter

1/2 tbsp curry powder

1/4 tsp smoked paprika

salt and pepper to taste

Vegan cheese sauce

Chopped chives (to taste)


  1. Cook your favorite rice according to package instructions. You will need two cups of cooked rice.
  2. Next, soak 1 cup of the textured vegetable protein (TVP) with equal amounts of hot water or vegetable broth and leave it for ten minutes. During this time, the TVP will fluff up and absorb liquid. Drank excess liquid thoroughly.
  3. Preheat the oven to 375F
  4. With a knife, carefully remove the “lids” of the 4 bell peppers and also discard all the seeds.
  5. Heat oil in a skillet, add the chopped onion, minced garlic and TVP and fry for 4-5 minutes over medium heat.
  6. Add the chopped 1/2 cup bell peppers, crushed tomato, soy sauce, peanut butter, spices and coconut milk to skillet. Let simmer for 5 minutes on low medium heat, stirring occasionally.
  7. Add the cooked rice and season to taste.
  8. Fill the 4 peppers with rice/veggie mixture, add your favorite vegan cheese to taste. Bake for 30-45 minutes in the oven.
  9. Leftovers can be stored (covered) in the fridge for a few days.
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