We fell in love with the flavor of this recipe and had to share with you all! The curry rice, veggies, and textured soy protein mixture all compliments each other. We even ate the leftovers tossed in a salad! Enjoy :)
4 bell peppers
2 cups cooked rice
1 cup textured soy protein (TVP) or chickpeas or beans
1/2 cup light coconut milk
1/2 cup canned corn
4 tbsp crushed tomatoes (I used fresh)
1 medium-sized onion chopped
2 cloves garlic minced
2 tbsp tamari
1 tbsp oil (I used sesame oil)
1 tbsp peanut butter
1/2 tbsp curry powder
1/4 tsp smoked paprika
salt and pepper to taste
chopped chives to taste
Cook your favorite rice according to packaging instructions. You will need 2 cups of cooked rice for this recipe.
Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas or beans). The TVP will begin to fluff and absorb all the liquid.
With a knife, carefully remove the "lids" of the 4 bell peppers and scoop out the seeds/insides.
Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat.
Add the chopped 1/2 cup bell peppers, crushed tomatoes, soy sauce, peanut butter, spices (curry, smoked paprika), salt/pepper to taste and coconut milk to the skillet and let simmer for about 5 minutes on low-medium heat. Stir occasionally.
Now add the cooked rice and check if the mixture needs more salt/pepper/spices.
Fill the 4 peppers with the rice/veggie mixture, add your favorite vegan cheese to taste or make my easy vegan cheese sauce, and cook in the oven at 375 degrees F (190 degrees C) for about 30-45 minutes. You will probably have some leftovers of the rice/veggie mixture.
Enjoy your stuffed vegan peppers!