I've been craving Stuffed peppers lately. You remember those - the beef-and-rice stuffed pockets of comfort food from a long time ago? Well, I guess I never really ate them often, but I did enjoy them. Do enjoy them, just sans meat!Surfing around, I found this recipe on The Blooming Platter for Vegan stuffed peppers.
They looked wonderful: crammed with Spaghetti squash, Couscous, seitan, vegan cheese sauce, and veggies.
So I adapted the recipe to fit both my refrigerator and my laziness!
Vegetarian Crammed Peppers (For 2)
1 large pepper, I used red1 cup spaghetti squash, roasted and skinned (so jut the spaghetti)
4oz tempeh (about a half of a package, per Light Life brand)
3/4 cup yellow and zucchini squash, sliced and diced
1/2 cup Kale, chopped
*And maybe some chopped apples and onions...
plenty of pepper, garlic powder, herbs de provence, celery seed; a splash of smoked paprika, and anything else that looks tempting...
1/4 cup or so of Nutritional Yeast (probably closer to 3 tablespoons)
1/2 cup milk (dairy or otherwise)
any herbs (above probably) that would suit your mood...
2 Tablespoons whole wheat flower
Other...Olive Oilvegan or dairy cheese
Halve and clean the pepper(s). Sprinkle with olive oil, pepper, coriander, and some garlic powder. Bake in oven-safe dish for 25 minutes, open-side up, at 350 degrees.
Whisk all sauce ingredients together for about a minute (it should start to froth a bit).
Saute tempeh (crumble it up!) with oil and some garlic, adding in the yellow and zucchini squash and any spices you like. Combine the squash, all/any vegies, tempeh, cheese sauce, and spices in a large bowl.
Scoop into the peppers (now pre-roasted) and bake covered (tin foil? a covered dish should work too) for 35 minutes at 350 degrees. Don't forget to garnish with any pepper, cheese(ze) or other article of flavour enhancement!
At the end of baking, uncover and bake or broil for another 5 or so minutes, avoiding drying, to allow for browning.
Serve with a nice grain, salad, or other concoction of your liking...