This meatless stuffed pepper recipe takes 30-45 minutes to prepare (mostly because of all the chopping) but it is well worth the effort especially if you are trying to impress non vegetarians with how good meatless meals can be. Actually I have two version of this recipe, one with ground beef added and one without. You make both in the same crockpot, so if your trying to please both vegetarians and meat eaters (say for Thanksgiving dinner or some other holiday), you can please both without having to make two meals. You would be surprised though at how many of the meat eaters end up enjoying the vegan stuffed peppers without even noticing. Bon Appetite!
Ingredients
- 3 potatos sliced
- 6 Bell Peppers
- 1 can pinto beans
- 2 cup rice
- 2 cans black olives (chopped)
- 3 garlic cloves (diced)
- 1 cup chedder cheese (cubed)
- 2 cups spaghetti sauce
- 1/2 cup water or vegetable broth
- 1 1/2 cup chopped tofu
- basil
- salt
- black pepper
- parmesan cheese
Directions
On the stove bring 4 cups of water to a boil and add the rice. Lower the heat and cover. While the rice is cooking clean the peppers and cut off the tops so that they can be stuffed. Set them aside and in a seperate bowl combine the cooked rice, pinto beans, black olives, tofu and cheese. Mix in the garlic, basil and other spices. After this is thoroghly mixed combine the spaghetti sauce and vegetable broth in a seperate bowl. Stuff the peppers with the rice mixture, put them into the slow cooker along with the potato slices and cover them with the spaghetti sauce and vegetable broth mixture. Cook on high 6 hours or until the potatos are tender. Cover with ground parmesan cheese and serve.
Looks delicious thanks! : )