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Writer's picturelifelongvegangirl

Stuffed Bell Peppers

Updated: Jul 11, 2020


Ingredients:

-4 Bell Peppers -1 Avocado -1 Cup of Red Rice -16 Ounces Seitan -1/2 Red Onion -20 Cherry Tomatoes -Small Bunch of Cilantro -2 Cremini Mushrooms -2 TBSP Olive Oil -Herbs de Provence -Pepper -Salt -Garlic


Directions:


1. Preheat oven to 250°

2. Add 2 cups of water into a pot & add 1 cup of red rice. Bring to a boil, then turn the heat down to simmer until all water is absorbed (approximately 30 minutes).​

3. While you are cooking rice, chop your bell peppers in half. Then chop avocado, grape tomatoes, and mushrooms into small pieces.

4. Mince red onion, garlic & cilantro.

5. In a pan, add oil and minced garlic. Set on medium heat until oil bubbles. Then add mushrooms to pan.

6. After 4 minutes of cooking mushrooms, add a package of seitan to pan (chop seitan into smaller pieces if desired). Then add pinches of herbs (pepper, salt, Herbs de Provence) to pan as desired. Cook until seitan browns.

7. Once seitan and mushrooms are cooked add to a bowl with the chopped grape tomatoes, red onions, & cilantro.

8. Once the rice is cooked, add to bowl with seitan, grape tomatoes, red onions, & cilantro.


9. Stir together. Add spices to taste.

10. Place bell peppers onto an oven cooking pan. Add the mixture of seitan, veggies & rice into each half cut bell pepper.

11. Put bell peppers in preheated oven for 15 minutes.

12. Take bell peppers out & place on a plate. Garnish with avocado & herbs (if desired).



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