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Latin Cuisine

VEGAN STUFFED PEPPERS

Stuffing and baking fresh vegetables is a culinary tradition found all over the world, and these vegan stuffed bell peppers shine with the sunny flavors of the Italian Mediterranean, where vibrant veggies and fresh herbs are cornerstones of the region’s cuisine. In this vegan stuffed peppers recipe, a flavorful Longève and brown rice stuffing is run through with handfuls of fresh parsley and mint, toasted pine nuts and golden raisins and used to fill beautiful red and green bell peppers.

4 Servings
III Difficulty
19 Ingredients
45 MIN Preparation
65 MIN Cooking
110 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Eight red and green vegan stuffed peppers in a tray surrounded by more peppers, red ribbon, white string lights, ornament balls and knitted snowflakes
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INGREDIENTS

  • 1½ cups Longève Unseasoned Plant-Based Protein Crumbles
  • ¾ cup hot water
  • 6 Tbsp. olive oil, divided
  • 1 large onion, minced (about 2 cups)
  • 4 large cloves garlic, minced
  • ¼ tsp. red pepper flakes (or more to taste)
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 small zucchini, grated
  • 1 14-oz can diced tomatoes
  • 2 cups cooked brown rice
  • ½ cup chopped Italian parsley
  • ¼ cup chopped fresh mint
  • ¼ cup pine nuts, lightly toasted
  • ¼ cup golden raisins (optional)*
  • 2 large red bell peppers, sliced in half lengthwise
  • 2 large green bell peppers, sliced in half lengthwise
  • Additional olive oil, as needed
  • Pecorino Romano cheese (or vegan parmesan), if desired

INSTRUCTIONS

  1. Combine Longève crumbles and ¾ cup hot water in a small bowl and set aside to rehydrate for five minutes.
  2. Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add minced onion and cook for 2 – 3 minutes, stirring frequently, until just beginning to soften. Add rehydrated Longève crumbles and cook for an additional 5 – 8 minutes until mixture begins to brown.
  3. Add the 3 additional tablespoons of olive oil, minced garlic, red pepper flakes, salt, pepper and grated zucchini. Stir and cook for 2 – 3 minutes. Remove from heat and transfer to a large mixing bowl to cool.
  4. Meanwhile, strain the diced tomatoes Reserve the juice. Preheat the oven to 375 degrees F.
  5. Add the strained tomatoes and cooked brown rice to the mixing bowl along with the chopped parsley and mint, toasted pine nuts and golden raisins. Mix well to combine, taste and add additional salt or pepper, if desired.
  6. Carefully scoop out and discard the seeds and ribs from peppers. Place pepper halves in a heavy casserole or baking dish and drizzle with olive oil, turning the peppers to coat inside and out.
  7. Fill peppers with the stuffing mixture and arrange neatly in the baking dish. Add reserved tomato juice to the bottom of the baking dish, and drizzle all with additional olive oil, if desired, for extra richness.
  8. Cover the baking dish tightly with foil and place in the preheated oven. Bake for 45 – 50 minutes, remove foil and continue baking for an additional 15 – 20 minutes, or until peppers have softened and begun to brown.
  9. Let cool slightly before topping with grated Pecorino Romano cheese and serve as a side dish or vegetarian main course.

*GOLDEN RAISINS add balance to this savory recipe and pair perfectly with the Pecorino Romano cheese on top. They're optional, but delicious!

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