Old fashioned vegan stuffed peppers is comfort food to the extreme. It brings back memories of sitting at the dining room table with my grandparents, aunts, uncles and cousins. It was a special occasion type of meal when 'company' came over. I can't think of a better meal on a chilly winter night. It always felt like they took so much time and effort, but now that I'm older I realize they are actually fairly simple to make! I love making these for my children to pass on those comforting meal memories.
This recipe is the exact recipe my mom always used except I substituted veggie ground "meat" for the beef in the original. My favorite ground "meat" is Abbot's. I love it because it doesn't have any soy and the ingredients are all natural. It's so good too and such a great swap for any recipe that calls for meat.
For the vegan stuffed peppers, start with 1 cup of cooked rice and combine it with your ground "meat" of choice. I always cook the veggie meat before I mix it with the rice, it just makes it easy to combine. Add a little salt and pepper to taste. Set aside.
Next, make your sauce which is beyond simple. Combine two 28-ounce cans of tomato sauce with two 10-ounce cans of condensed tomato soup. Add ¼ cup to ½ cup of brown sugar, depending on how sweet you'd like it. Add salt and pepper to taste and stir to combine.
Prepare your peppers by cutting the tops off and taking the seeds out. In a large casserole dish or 13x9 dish, ladle some of your sauce on the bottom. Fill all your peppers to the top with the filling and set them in the pan. Top with the rest of your sauce. If I have any extra filling, I always just add it to the pan off to the side, so it doesn't go to waste, my mom always wrapped the extra filling in foil and set on the side so that's an option too. Top the peppers with a little touch of extra brown sugar and pepper. Cover and bake on 400 degrees for 2 hours. Serve with my vegan mashed potatoes Vegan Mashed Potatoes - Merry Little Kitchen and crusty bread or rolls on the side. I guarantee these will be a hit and become a regular in your recipe repertoire.
Old Fashioned Stuffed Peppers (Vegan)
Ingredients
- 1 cup cooked rice
- 16 ounces veggie ground 'meat'
- 2 28 ounce cans of tomato sauce
- 2 10 ounce cans of condensed tomato soup
- ¼-1/2 cup brown sugar
- salt and pepper to taste
- 6 bell peppers red, yellow or orange
Instructions
- Combine 1 cup of cooked rice with your veggie ground meat of choice. I always cook the veggie meat before I mix it with the rice, it just makes it easy to combine. Add a little salt and pepper to taste. Set aside.
- Combine two 28-ounce cans of tomato sauce with two 10-ounce cans of condensed tomato soup. Add ¼ cup to ½ cup of brown sugar, depending on how sweet you'd like it. Add salt and pepper to taste and stir to combine.
- Prepare your peppers by cutting the tops off and taking the seeds out.
- Spray a large casserole dish or 13x9 dish with nonstick spray. Ladle some of your sauce on the bottom. Fill all your peppers to the top with the filling and set them in the pan. Top with the rest of your sauce. If I have any extra filling, I always just add it to the pan off to the side, so it doesn't go to waste. Top the peppers with a little touch of extra brown sugar and pepper. Cover and bake on 400 degrees for 2 hours.
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