Chef notes
Stuffed peppers are an ideal appetizer or side dish, especially as part of a larger holiday spread. The halved peppers are like little bowls for all of the ingredients and provide a pop of fall color on the table. This recipe is totally vegan but is very customizable.
Ingredients
- 4 large bell peppers, washed, halved, seeds and guts removed
- 1 tablespoon olive oil
- 1 cup chopped mushrooms, such as baby bella
- 1 cup chopped onion
- 1 (14-ounce) package tofu, drained and pressed
- 2 cloves minced garlic
- 1½ cups tomato sauce
- Pinch of oregano
- Fresh basil
- Salt and pepper
- 1 cup fresh tomatoes
- 1 cup vegan mozzarella
- 1/2 cup chopped walnuts
Preparation
1.Preheat oven to 350°F.
2.Slice peppers in half and take out the membranes and seeds.
3.In a large pot, bring salted water to a boil and add the peppers. Cook until just tender, about 5 minutes. Set aside.
4.Heat oil in a pan and add onion. Cook until translucent but do let it brown.
5.Add the tofu and cook until it starts to brown. Add the sliced mushrooms and cook until soft. Add the garlic and cook for about 1 more minute. Add the tomato sauce and oregano, then add the chopped tomatoes and fresh basil.
6.Stuff each pepper half with mixture. Top with the vegan mozzarella and walnuts and bake for about 20 to 30 minutes, or until the peppers are tender.
