Vegan MoFo #19: Stuffed Green Peppers

I’ve only made stuffed peppers once or maybe twice before, and it was early on in our marriage, and I honestly don’t remember much about them except that we weren’t really thrilled with them.

But, I thought I’d give it another whirl when I saw a recipe in my Betty Crocker cookbook for stuffed peppers. I was a little alarmed when I saw you were supposed to steam the peppers for x amount of minutes before baking them for an hour. Positive there would be absolutely nothing left of nutritive worth after that much cooking, I decided to eliminate the steaming part and only do the baking part.

The end result was a pepper that was still quite crunchy, which was nice from a nutrition standpoint but not so nice from an ease-of-eating standpoint. We had to pull out the vegan equivalent of steak knives – our nice, sharp paring knives – to cut up the pepper and eat it. Mr Pine Nut and I both agreed that it was okay, not out of this world, the filling was good, having to cut the pepper not so good.

I think peppers must have increased in size since 1978, too. I used 1 1/2 times the filling called for for the amount of peppers. (Granted, I did pick the biggest ones the store had, since they were charging per pepper, not per pound. *cough*)

stuffed green pepper

Stuffed pepper in all its glory.

This recipe was originally found on page 38 of the 1978 Betty Crocker cookbook.

6 large green peppers
1 lb ground “beef” (about 2 c of non-taco bulgur beef)
2 T chopped onion
1 tsp salt
1/8 tsp garlic powder
1 c cooked rice
1 15-oz can tomato sauce
3/4 c mozzarella-type vegan cheese such as Daiya, or drizzle with a nut cheese sauce, or omit entirely

Cut thin slice from stem end of each pepper; remove seeds and membranes; rinse.

Stir together ground “beef” and onion in a skillet with a little oil until onion is tender. Stir in salt, garlic powder, rice, and 1 cup of the tomato sauce.

Stuff each pepper with the above mixture. Stand peppers upright in an 8×8″ baking dish. Pour remaining sauce over peppers. Cover with tinfoil and bake at 350 for 45 minutes. Uncover and cook 15 minutes more. Sprinkle or drizzle with vegan cheese of choice and serve.

stuffed green pepper and cat

InquisiCat+Pepper. Because the internet was about to implode if I didn’t give it another cat picture.

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Categories: challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , | 1 Comment

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One thought on “Vegan MoFo #19: Stuffed Green Peppers

  1. Jeanie

    I always liked the idea of stuffed peppers, but green bells just talk back to me too much, so I was delighted to use the red/yellow/orange ones. Discovered that the ‘other than green’ peppers seem to bake more quickly. Also decided that (I agree /w you) the peppers were huge now-a-days, so I have taken to slicing them in half vertically. If you put a bit of broth (1/2″ or so) or water in the bottom of the baking dish before ‘foiling’ it all up, the steam effect kicks in better, and 30-40 min usually does it to the point of not needing steak knives. We have found that this works quite nicely.

    Like

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