Delicious Vegan Stuffed Peppers with Vegetable Protein

Hey, food lovers! Looking for a hearty, flavorful vegan meal that’s both nutritious and satisfying? With fall just around the corner, these vegan stuffed peppers are a total game-changer. This vegan stuffed pepper recipe is a fantastic way to enjoy a nutrient-dense, plant-based meal. It’s packed with flavor, easy to make, and perfect for a cozy dinner. Made with veggie protein, spices and topped with cheese, they’re perfect for a comforting dinner or a make-ahead meal. Let’s dive into this scrumptious recipe!

**Ingredients:**  (**Total Prep Time:** 20 minutes; **Total Cook Time:** 35-40 minutes)

- **4 large bell peppers** (any color)

- **1 cup vegetable protein** (textured vegetable protein or TVP)

- **1 cup vegetable broth** (for rehydrating the protein)

- **1 tablespoon olive oil**

- **1 small onion**, finely chopped

- **2 cloves garlic**, minced

- **1 small bell pepper**, diced

- **1 tablespoon liquid smoke**

- **1 cup cooked quinoa** or rice (optional, for added texture)

- **1/2 cup vegan cheese** (shredded, for topping)

- **2 tablespoons tomato paste**

- **1 teaspoon agave nectar**

- **1 teaspoon dried oregano**

- **1 teaspoon dried basil**

- **Salt and pepper** to taste

** Instructions:**

**1. Preheat Oven:**

   - Preheat your oven to 375°F (190°C).

**2. Prepare the Peppers:**

   - Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

**3. Re-hydrate the Vegetable Protein:**

   - In a bowl, combine the vegetable protein with vegetable broth. Let it sit for 10 minutes until re-hydrated, then drain any excess liquid.

**4. Sauté the Vegetables:**

   - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   - Add the minced garlic and diced bell pepper, cooking for an additional 2 minutes.

   - Stir in the re-hydrated vegetable protein and cook for 5 minutes until well combined.

**5. Add Flavor:**

   - Mix in the tomato paste, agave nectar, liquid smoke, cooked quinoa or rice (if using), dried oregano, dried basil, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.

**6. Stuff the Peppers:**

   - Spoon the vegetable protein mixture into each bell pepper, packing it tightly.

   - Place the stuffed peppers upright in a baking dish.

**7. Add Cheese:**

   - Sprinkle vegan cheese on top of each stuffed pepper.

**8. Bake:**

   - Cover the baking dish with foil and bake for 25 minutes.

   - Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.

**9. Serve: **                                                                       

   - Let the peppers cool for a few minutes before serving. Enjoy!

**Health Benefits:**

**Bell Peppers:** Rich in vitamins A and C, bell peppers boost the immune system and promote healthy skin. They are also high in antioxidants, which help reduce inflammation.

**Vegetable Protein (TVP):** A great source of plant-based protein, TVP provides essential amino acids and helps support muscle health. It’s also low in fat and cholesterol-free.

**Quinoa/Rice:** Provides a good source of fiber and protein. Quinoa is a complete protein, meaning it contains all nine essential amino acids.

**Onions and Garlic:** Both are known for their anti-inflammatory and immune-boosting properties. They also add flavor without extra calories.

**Olive Oil:** Contains healthy monounsaturated fats that support heart health and help absorb essential vitamins.