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    You are in: Home / Low-cholesterol / Mom's Soul-Soothing Stuffed Peppers, Vegan-Style Recipe
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    Mom's Soul-Soothing Stuffed Peppers, Vegan-Style

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Lindsaybean's Note:

    This is my version of stuffed peppers, based on the recipe I grew up with, just no animal products! Wonderful for a cold winter day (or a warm summer day, if you are a stuffed-pepper-lover like me)!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook rice. Make it flavorful by adding some veggie bouillon powder, vegan butter, and/or salt in the cooking water.
    2. 2
      Cut tops off peppers and deseed. Steam them (including tops) for 15 minutes in rice cooker as you cook the rice, if you have this option. Otherwise, boil them for 5 minutes and then remove promptly (dump water out of them) and put in a deep Pyrex or Corningware dish; a bowl or something with high sides. They should not be fully cooked but if they are, don't worry.
    3. 3
      Saute onion in oil of choice in a large pan. Add the fresh herbs* after a minute. When onions are translucent, add veggie crumbles, corn and 1 can of tomato sauce.
    4. 4
      When all is cooked through, reduce or turn off heat until you can add the rice to this mix. Salt & pepper to taste. Add a pinch of some onion powder too. Just season the mix til you like the flavor.
    5. 5
      Spoon stuffing into the peppers in the Pyrex dish. (If you end up with extra stuffing, combine it with sauce in step 6.).
    6. 6
      Pour the remaining can of tomato sauce into the bottom of the Pyrex dish, so the peppers are swimming in it.
    7. 7
      Bake at 400°F for 30 - 40 minutes, until the sauce is bubbling or tops of peppers are getting a little rim of black.
    8. 8
      Serve over mashed potatoes; trust me.
    9. 9
      * Herbs are flexible: I had fresh basil I had to use plus rosemary from the garden, but you can use dry ones to taste, in any combo you might like: I usually go Italian-style. Oregano works fine too.

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    Ratings & Reviews:

    • on January 13, 2009

      45

      Followed the recipe as is. Very filling had the rest fo rlunch. Next I will change the herbs around and add garlic.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mom's Soul-Soothing Stuffed Peppers, Vegan-Style

    Serving Size: 1 (501 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 434.8
     
    Calories from Fat 50
    11%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1594.2 mg
    66%
    Total Carbohydrate 78.8 g
    26%
    Dietary Fiber 10.6 g
    42%
    Sugars 15.5 g
    62%
    Protein 20.9 g
    41%

    The following items or measurements are not included:

    veggie crumbles

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