Sicilian Stuffed Peppers Vegan Recipe 455 Recipes

SICILIAN STUFFED PEPPERS (VEGAN) RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350 degrees. Combine quinoa and water in a small saucepan. Cover, bring to a boil, then simmer until all water has been absorbed, about 20 minutes. Set aside. 2. Cut bell peppers lengthwise, remove membranes and seeds, and place cut side down in a pan with about 1/2 inch of water. Steam until almost tender, about 8 - 10 minutes. Remove from pan and place cut side up onto a baking sheet. 3. Saute onion, garlic and spices in a splash of low-sodium vegetable broth until tender. Add mushrooms and cook until nearly tender. Add zucchini and cook a few minutes, until a little more tender. Add tomato paste, sauce and quinoa and stir until combined. 4. Spoon quinoa filling mixture into each bell pepper, dividing evenly among them. Bake in preheated oven for 10 - 15 minutes. Garnish with chopped fresh basil, and serve.

EASY VEGAN STUFFED BELL PEPPERS

Steps:

• Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
• Remove barley from heat and keep covered for 5 to 10 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
• Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

BRENDA'S REAL SICILIAN STUFFED BELL PEPPERS

Steps:

• Wash and slice off the top of the peppers, making a cap. Reserve tops. Remove internal membranes and seeds.
• Place peppers, open side up in medium roaster or deep baking dish. There must be room for the rest of the ingredients.
• Blend gently with a fork, meat, egg, breadcrumbs, parmesan cheese, green onions, 1/2 of the salt and 1/2 of the pepper or to taste.
• In bottom of pepper, place a piece of mozzarella and a few pieces of onion.
• Stuff the peppers with meat mixture and replace cap on each.
• Note: if you have extra meat you can roll them into little meat balls to place on top of peppers.
• Sprinkle the rest of the onion, potatoes, garlic, olives, mushrooms, on top of peppers. (also extra meatballs if you have any.).
• Spoon tomatoes, with thier juice, over it all.
• Season top with basil and remaining salt and pepper or to taste.
• Cover and place in 350 F oven for 45 minutes.
• Uncover and bake for another 45 minutes, keeping an eye on the liquid. You may have to add a little water if it appears to be too dry.
• Try to move the veggies away from the edges once in a while so that they don't stick to the sides.
• Plate and serve with a crusty bread.

VEGAN STUFFED PEPPERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
• Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don't worry about any juices that have collected in the bottom - these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
• Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.