Vegan Stuffed Peppers

Trying to eat healthier. This little diddy was pretty tasty for being low-calorie, low carb and low fat.

Calorie Count is around 400 calories for a pepper and a half if using Vegan cheese. 

Used my phone to take a fast pic before we nosh on the patio...Yay for Spring!

Vegan Stuffed Peppers

Ingredients

Pretty Peppers Parboiled (say that 3 times fast)

1 package of Beefless Ground Beef or Boca Crumbles 

1 cup of cooked Brown Rice

1/2 can diced tomatoes 

1 onion chopped

2 cloves of garlic minced

1 tbsp of balsamic vinegar

2 tbsp of olive oil

fresh herbs
(I'm currently growing oregano and cilantro)

6 manzanilla olives minced

a slice or two of low-fat or vegan cheese

Directions

Cut the tops off the peppers and gut them. Parboil the peppers until almost tender. Drain and run under cold water to stop them from cooking further. Pat dry. Smear a bit of oil on the bottom of a glass dish. Snip the bottoms of the peppers so they lay in the glass dish. In a pan, add olive oil, garlic and onions until translucent. Add beef-less crumbles. Heat through. Add a bit of diced tomato, cilantro, other herbs and olives to taste. Add cooked brown rice to mixture. Stuff Peppers with mixture, alternating with cheese. Top with cheese. Add a bit of the leftover tomato sauce to leftover filling to create a sauce to top over peppers while they bake. Bake at 350 degrees for 10-15 minutes until the cheese is melted and it looks yummy.

Yield: 2-3 servings
(with leftover filling most times to add to salads later in the week.)