Vegan Stuffed Bell Peppers & Zucchini Fries

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Stuffed peppers seems to be a recipe that tends to get passed down from generation to generation. If you’re an odd ball like me, no one in your family ever made the dish and you need a simple starter recipe. Here’s a mouth-watering stuffed pepper recipe that contains absolutely zero animal products and will leave you full and satisfied! It takes a little bit longer than most of the recipes I share with you, but trust me when I say it is worth it!!

Ingredients:

For the peppers:

4 bell peppers
1 large sweet onion
Green chilies
One can mixed beans – Black,kidney & pinto beans
2 tomatoes
3 cups rice
Garden vegetable pasta sauce
Daiya mozzarella cheese

For the Zucchini fries:

4 zucchini sliced thin
Breading mixture:
(Flour, garlic, black pepper, parsley, onion powder, basil, marjoram, oregano, thyme, cayenne pepper)

Directions:

Clean and slice the peppers.

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Cook rice per package directions. Chop and sauté vegetables.

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Once the rice is done, transfer the vegetable mixture to cooked rice.

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Pour pasta sauce over rice/vegetable mixture and stir.

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Stuff peppers and bake for 30 minutes at 350.

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Halfway through bake time, pull the peppers out out and top with daiya cheese and bake for another 20-30 minutes.

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Now, you can start the zucchini fries! This is pretty self explanatory. You just roll the zucchini slices in the breading mixture and then fry them in a pan to desired brownness level. You can use an egg substitute to help the breading stick.

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Once the peppers are finished, pull them out and serve with zucchini fries and dipping sauce if desired.

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And dinner is served! You go, you master chef, you!

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Happy Meatless Monday! 🙂

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