Vegan Stuffed Red Bell Peppers

When you have leftover rice or grains from recipes like Spinach Rice or Easy Spanish Rice, they can work great to create another dish for the next meal.  

  • 2 bell peppers cut in half, seeds and membranes removed
  • Leftover Spinach Rice (page 181) or Easy Spanish Rice (page 180)
  •   Salsa, jarred
  •   Breadcrumbs
  •   1 tablespoon nutritional yeast
  •   1 tablespoon fresh parsley, chopped

  Preheat oven to 400°F (205°C). Lightly oil the baking pan that will be used.  Place peppers in pan. Fill each halve with 2-3 tablespoons of your favorite salsa. Then fill with the leftover rice mixture. Mix breadcrumbs with nutritional yeast and parsley and cover the tops of the peppers. Loosely cover pan with foil and cook for 30 minutes. Uncover and continue cooking for 10-15 more minutes or until top is golden brown. Remove and let rest for 10 minutes and then serve.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

TomatoStirfry

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.