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.
1
When the peppers are slightly browned and warmed through, remove them from the oven.
2
Meanwhile, sauté a yellow onion in a skillet, using 2 tablespoons of vegetable broth as cooking liquid. Cook until soft.
3
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.
4
Add 8oz sliced mushrooms, 2T tomato paste, and 1T balsamic vinegar. Stir and cook until the mushrooms start to soften.
5
Turn off the heat and stir in 1/3c chopped parsley.
6
Fill each pepper with the tempeh rice mixture.
7
Sprinkle with additional parsley. Return the top to the pepper. Serve, and enjoy!
8
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.