You Won't Believe They're Vegan Veggie Stuffed Peppers
should make about 10 medium-large pepper halves. serving size is 2!
Servings 5 servings
Calories 300kcal
Ingredients
- 5 large red bell peppers (or a couple more small ones) 2 cups cubed sweet potatoes 1 cup rinsed and drained chickpeas 8 ounces cremini mushrooms 1 cup marinara sauce 1 teaspoon garlic powder 1 tsp onion powder sea salt (to taste) 3/4 cup shredded vegan mozzarella olive oil for coating bottom of pan and peppers
Instructions
- preheat your oven to 375°f (190°c). grease the bottom of a baking dish with olive oil.
- in a food processor, combine the cubed sweet potatoes, rinsed chickpeas, and cremini mushrooms. pulse until you achieve a grainy consistency.
- transfer the processed mixture into a mixing bowl. add the marinara sauce, garlic powder, onion powder, sea salt, and shredded vegan mozzarella. mix until well combined.
- cut the red bell peppers in half lengthwise and remove the seeds and membranes.
- arrange the stuffed pepper halves in the greased baking dish. spoon the filling mixture evenly into each of the pepper halves, filling them generously.
- cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- after 45 minutes, remove the foil and bake for an additional 20 minutes, or until the peppers are tender and the filling is heated through.
- for a golden brown finish, broil the stuffed peppers for a couple of minutes at the end, watching closely to prevent burning.
- once done, remove from the oven and let them cool slightly before serving.