Ingredients
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1 teaspoon Vegetable butterFor greasing the baking dish
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2 Sweet bell peppers
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1 tablespoon Olive oil
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2 tablespoons shredded Non-dairy Parmesan-like cheese
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To taste Salt and pepper
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1 tablespoon Lemon
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2 tablespoons Breadcrumbs
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For the filling:
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1 tablespoon Nutritional yeast
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1/4 cup Breadcrumbs
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1/4 cup Non-dairy Pepperjack-like cheeseAlternatively, you can use shreeded vegan Parmesan-like cheese or any type of vegan cheese you have
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2 tablespoons Non-dairy Parmesan-like cheese
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1 tablespoon Pine nuts
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1 tablespoon Parsley
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2 tablespoons Soy creamOptional
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2 cups cooked QuinoaAlternatively, use your pre-cooked filling base
Directions
A classic of Italian cuisine, stuffed roasted peppers can be prepared in a variety of ways. Guess what… whatever you use for the stuffing, they always come out delicious!
Here, I have used some quinoa leftovers from a Mediterranean quinoa salad. Alternatively, you can use cooked rice, couscous, or a mix of grains and soy mince. Whatever your base, add the ingredients listed here for the filling and you can’t go wrong!
To prepare them, start with cleaning the peppers. Then, grease them with spray oil, and put them in the oven for 20 minutes, face up. If the peppers are large, leave them for five more minutes.
In the meanwhile, mix your leftover base for the filling with the additional filling ingredients in the list.
Take the peppers out of the oven, fill them with the mix, and top with gluten-free breadcrumbs. Lay the peppers’ top on the filling and put back in the oven for 15 minutes.
Take out of the oven and serve hot. Buon appetito!
Steps
1
Done
25 minutes
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Cook the peppersPreheat the oven to 350 degrees. Rinse well the peppers and cut off the top part with the stem. Cut off the seeds attached to the stem, and clean the inside of the pepper from the remaining seeds and white membranes. |
2
Done
5 minutes
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Prepare the filling |
3
Done
20 minutes
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Fill the peppers |
4
Done
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Serve |