Last week I had all these peppers in my fridge and I kept seeing and hearing all about stuffed peppers over and over again. I figured It's a sign, I'm going to make them this week.
I used to love the flavor of sausage in stuffed peppers so I decided to add some vegan sausage to the mix. To me, this is what made these so yummy. I decided not to add cheese because I wanted to limit the number of processed ingredients in the recipe. If you wanted to you could add some plant-based cheese but I do add some nutritional yeast to get that cheesy flavor.
This Is What You Will Need
4 peppers with the tops cut off and seeds and ribs removed. Dice the tops and add with onions.
1 medium onion diced
4 cloves of garlic minced
1/2 cup of mushrooms diced
1 1/2 cups of cooked brown rice
1/2 cup Veggie broth, could use water.
1/2 cup of nutritional yeast
1 Tbsp. olive oil
28 oz. diced tomatoes
1/2 tsp. of garlic powder
1/2 tsp. onion powder
3 Vegan sausages diced
1tsp dried basil
I have a bunch of acorn squash from my CSA (Community Supported Agriculture) For Thanksgiving I'm going to be making a big casserole dish of these! Pretty easy to prepare and I think they taste better as they cool and become closer to room temps. This makes your planning easy if you have an oven full of stuff cooking.
Years back I used to make two Thanksgiving dinners to make the whole family happy. No more of that going on here. All plant-based stuff now.
I hope you enjoy and have a great Holiday!
PREHEAT OVER TO 375
Two acorn squash ends cut off, seeds removed, and then cut in half to make four circles.
1 tablespoon of extra virgin olive oil
1 med onion
1 pepper any color
2 cloves of garlic
1 can of diced tomatoes
Dash of liquid smoke(optional)
1 tablespoon of chili powder
½ cup of vegan sausage crumbles (also optional)
½ cup of vegan cheese
2 cups of cooked brown rice(cook in veggie stock)
Heat olive oil...