Red bell peppers have been in our Greenling produce box for the last few weeks. I found a recipe for vegan stuffed peppers for the crock pot, but I was impatient and hungry, so I modified it for the microwave. …because until the recent cooler temperatures, I did not want to turn on the oven.
Half the bell pepper(s).
Put the pepper halves in a bowl with a little water (I also put some water in the pepper) and microwave for ~2 minutes until the peppers are tender.
- Textured Vegetable Protein
- pasta sauce
- fresh veggies: zucchini, tomatoes, etc., chopped
- Italian seasoning
- salt & pepper
Mix the filling together in this ratio: 3 parts TVP, 3 parts pasta sauce, 1 part water. I used 1/4 cup per part and had enough filling for 2 whole peppers. Mix in the chopped veggies and seasonings.
Drain and fill the pepper halves.
Microwave for another ~2 minutes until the filling is hot throughout.
Melt some vegan margarine.
Mix in some whole grain bread crumbs.
Add some vegan parmesan.
Top the peppers with the bread crumb mixture.
Microwave for another ~minute