How to Make Vegan Stuffed Peppers - 3 Ways
Today we are showing you how to make the ultimate vegan stuffed peppers with not 1, not 2, but 3 different, epic recipes! No matter what type of food your family loves, you will find an option here!
Options include:
1-Vegan Chorizo Mexican Stuffed Peppers
2-Vegan Italian Stuffed Pepper aka Pizza Stuffed Peppers
3-Tuscan Style Vegan Stuffed Peppers
Which one do you want to try first?
We have something for everyone!
*All vegan
*Dairy Free
*”meat” alternatives and plant based
*Gluten Free and Nut Free Options
*Top 8 Allergy Free Options
*Oil Free Options
Find the perfect one(s) for your family!
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How to Make Vegetarian Stuffed Peppers | Allrecipes.com
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Watch how to make bell peppers stuffed with rice and textured vegetable protein. Baked with tomato sauce and mozzarella cheese, this quick-and-easy casserole is a great vegetarian main dish. Make it vegan by leaving out the mozzarella.
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Vegetarian Stuffed Peppers Recipe - by Laura Vitale - Laura in the Kitchen Episode 91
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Plant Based Stuffed Peppers with Chef Karen - A Winning Dinner for Pro Athletes
Vegan Stuffed Red Peppers
Chef Karen P Johnson MS, RDN, LD
Ingredients:
6 peppers, tops cut off and seeded
2 cups cooked quinoa
2 cloves garlic, minced
1 large shallot, thinly sliced
1 1⁄2 cups finely chopped broccolini
1⁄2 bunch kale, washed, stems removed, and finely chopped
1⁄2 cup walnut parmesan (Method in note)
1-15 oz can diced tomatoes
1⁄2 cup Kalamata olives, pitted and sliced
1 generous handful fresh chopped parsley and basil, plus more for garnish
Method:
1. Preheat oven to 350°.
2. Place peppers open side down in an oven safe pan and fill with 2 inches of water. Place in oven for
40 minutes until peppers are tender.
3. While peppers are cooking, prepare filling.
4. Cook 1 cup quinoa according to package directions.
5. Heat large sauté pan over medium-low heat. When pan is hot add shallots and cook until
translucent, about 2-3 minutes. Add garlic and broccolini and continue to cook until broccolini is
tender, about another 3-5 minutes.
6. When broccolini is tender, add the cooked quinoa, walnut parmesan, diced tomatoes, olives, and
herbs. Stir to combine.
7. When peppers are tender, remove from oven and stuff with filling. Drain water from cooking pan
and return filled peppers to pan.
8. Cook for an additional 30 minutes.
Note:
Walnut Parmesan
2 cups raw walnuts
2 cloves garlic, minced
1 tsp salt
1⁄4 cup nutritional yeast
Method
1. Place all ingredients in the bowl of a food processor and process until crumble consistency.
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Stuffed Capsicum - Easy To Make Homemade Starter / Party Appetizer Recipe By Ruchi Bharani
How to Make Stuffed Capsicum - Easy To Make Homemade Starter / Party Appetizer Recipe By Ruchi Bharani
Chef Ruchi Bharani brings you an absolutely delectable, eye appealing, appetizing recipe that will surely delight your guests. It's called the 'Stuffed Capsicum' or 'Bharva Shimla Mirch' which is not only a unique starter but it will also add a variety to your regular starter recipes.
Ingredients:
3 capsicums
3 tbsp mozzarella cheese
coriander leaves
1 tsp oregano
1/2 tsp red chilli powder
1 tbsp red chilli sauce
1/2 tsp sugar
1 boiled potato, chopped
100g paneer chopped
1 tomato chopped
1 green chilli, finely chopped
1 tbsp garlic, finely chopped
Method:
To Make the filling:
- Heat oil in a pan. Once the oil is hot, add the chopped onions and let them cook for a few seconds.
- Add the finely chopped garlic, finely chopped green chillies, finely chopped and deseeded tomatoes. finely chopped boiled potatoes, finely chopped paneer, black olives, red chilli powder, red chilli sauce, sugar, dried oregano, chopped coriander leaves and salt and mix all the ingredients well.
- The filling is ready. Put off the flame and let it cool down for five minutes.
- Once the filling cools down, add the grated mozzarella and mix well.
To make the stuffed capsicum:
- Use medium-sized capsicums. Chop the capsicum into half and then deseed it to make nice cups of capsicum.
- Fill the capsicum cups with the filling. The filling should be in the level of the capsicum.
- Garnish it with grated mozzarella cheese.
- Place the capsicums on a baking tray and bake them at 180 degrees Celsius for about 10 - 15 minutes.
Host: Ruchi Bharani
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Vegetarian Stuffed Peppers Recipe
These vegetarian stuffed peppers and one of the best vegetarian dinner recipes I've ever made. They are healthy, packed with proteins, easy to make and super delicious. These bell peppers are stuffed with quinoa, black beans and topped with melted cheese. One you try this version of stuffed peppers you will forget about the classic version.
Full written recipe:
Ingredients:
2-3 tablespoons Olive oil
2 Onions, chopped
3-4 Garlic cloves, minced
1/2 cup (85g) Quinoa, rinsed and drained
1 can (150z/425g) Black beans, rinsed and drained
1 can (400g) Crushed tomatoes
Salt to taste
Pepper to taste
1 teaspoon Paprika
1 teaspoon Cumin
1 teaspoon Oregano
2-3 tablespoons Parsley, chopped
8-10 Bell peppers, medium
1/2 cup Tomato sauce
Cheese of your choice
Tomato sauce
Directions:
1. Cook the quinoa: Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add 1 cup
(240ml) of water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Set aside.
2. Preheat oven to 400F (200C).
3. In a large pan or skillet heat olive oil. Add chopped onion and sauté for 5-6 minutes. Add minced garlic and cook for 2 minutes more.
4. Add cooked quinoa, black beans, crushed tomatoes, seasoning, chopped parsley, and cook for 5 minutes.
5. Cut the tops of the bell peppers and remove the seeds. Fill loosely the peppers with the filling mixture.
6. Spread few tablespoons of tomato sauce at the bottom of a 9X13-inch (22X33cm) square baking dish or a 30cm round baking dish. Arrange stuffed peppers in the baking dish.
7. Sprinkle some shredded cheese on top.
8. Grease with oil a piece of foil and cover the pepper with oiled side down.
9. Bake, covered, for 35-40 minutes, remove the foil and bake for 10 minutes more until the peppers are tender and the cheese is melted.
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