Oil-Free Vegan Vegetable Stuffed Peppers
Cut the tops off of 4-6 peppers. Clean out the insides and return the tops to the peppers. Bake at 475 for 10 minutes.
When the peppers are slightly browned and warmed through, remove them from the oven.
Meanwhile, sauté a yellow onion in a skillet, using 2 tablespoons of vegetable broth as cooking liquid. Cook until soft.
Add 8oz crumbled tempeh, 12oz cauliflower rice, 1T garlic powder, 1t salt, and 1/2t chili powder. Stir and cook until the ingredients are warmed.
Add 8oz sliced mushrooms, 2T tomato paste, and 1T balsamic vinegar. Stir and cook until the mushrooms start to soften.
Turn off the heat and stir in 1/3c chopped parsley.
Fill each pepper with the tempeh rice mixture.
Sprinkle with additional parsley. Return the top to the pepper. Serve, and enjoy!
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