All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
OK – so – I saw that vegan cheese above & decided to give it a shot. I have yet to find a vegan cheese that tastes remotely like cheese and, I must confess, these individual slices do taste like a creamy cheese. Best I have found – so far. But – like every other vegan cheese I have experimented with – this shit DOES NOT melt. I cooked four peppers – two with this cheese & two with real mozzarella. I left them in a 400 degree oven for 45 minutes. I burned the mozzarella black but the fake cheese did not melt. At all.
See? It is even burned at the edges but zero melting factor. Tastes good but useless of you need a melted cheese.
Most stuffed peppers I have had are filled with some sort of meat & rice & they are often drowned in a red sauce. I wanted these to be lighter so there is no carbohydrate in them & I served them clean – without a sauce – and they were very tasty. I apologize – again – for less than stunning photos but the overcooking that resulted from my efforts to melt the unmeltable – but do not be thrown. These are easy & yummy.
Oh – and there is a little bell pepper tip for you! And – I recommend Beyond Meat vegan products. Best on the market! Go to their site to find out where you can find it near you.
Vegan Beef & Broccoli Stuffed Peppers
4 bell peppers (male – if you can get them) – tops cut off & de-seeded
9 oz vegan beef crumbles
2 TBS olive oil
1/2 onion – diced
1 head broccoli – chopped fine
1 cup peas
1 cup corn
2 jalapenos – seeded & diced ( I left the seeds in for extra heat)
1/4 cup parsley – chopped
Cheese of your choice – vegan or otherwise (I use 1/2 vegan & half real mozzarella)
Garnish options – parsley, basil or micro arugula (I opted for micro arugula) or a warmed red sauce
Heat the oven to 350 degrees.
Heat the olive oil in a saute pan & saute the onion, broccoli, corn, peas, beef, jalapenos & parsley until the veggies are tender.
Put your peppers in a casserole or pie pan & stuff them with the mixture.
If you are using vegan cheese – you can top them with it before they go in the oven. If using read cheese – put that on in the last 15 minutes of cooking – lest it burn.
Cook for 30-45 minutes – or until the peppers are cooked to your taste.
Serve with the garnish of your choice.