Vegan Stuffed Peppers

This vegan stuffed pepper recipe is bound to get your taste buds excited! Made with plant-based ingredients such as vegan cheese, pinto beans, and vegan enchilada sauce, this gluten-free recipe is a perfect pairing for a Friday night get-together.

 

Gluten-free, Vegan
Serves 4

Ingredients

For Stuffing:

1 Cup of enchilada sauce

1 Box of Jack's Quality Pinto Beans, rinsed well

1/2 Cup of quick oats

200g Sliced cremini mushrooms

1/3 Cup diced yellow onion

2 Cloves of garlic, minced

1 Teaspoon of onion powder

1 Teaspoon of garlic powder

1/2 Teaspoon of smoked papirika 

1 Teaspoon of tamari or soy sauce

1 Tablespoon of olive oil

Generous pinch of salt and pepper

For Assembly:

4 Large bell peppers (red, orange, yellow)

Vegan cheddar cheese for topping

Mashed avocado for topping

Hot sauce for serving 

Fresh cilantro to garnish

Directions

1. Preheat oven to 400°F

2. Add olive oil to a medium sized non-stick pan and place it over a burner on medium heat. Add the onion and saute until soft and translucent, about 5-6 minutes. Add the garlic and cook an additional minute, just until fragrant. Add the oats, stirring them well until they toast slightly and set aside. 

3. Add the pinto beans and mushrooms to a food processor. Pulse for about 8-10 seconds, just long enough to break them down into a minced-like texture. Transfer minced onions to the pan containing the onion mixture, and sprinkle the onion powder, garlic powder, and papirika over-top. Add the soy sauce, salt and pepper, then add the enchilada sauce. Gently fold together and set aside. 

4. Cut off the tops of the bell peppers, remove the seeds, and spoon in the filling. Bake for 20 minutes, then top with cheese. Broil on high for 1-2 minutes, just until melted and bubbling. 

5. Serve with a dollop of mashed avocado, hot sauce of choice, and a sprinkle of cilantro.