Monday, March 23, 2009

Stuffed Bell Peppers

Stuffed peppers are one of our family favorites. It's so easy too! Usually I use vegan sausage, for this, one of the rare times I use store bought faux meats. I didn't have any on hand so I crumbled tofu and mixed with herbs and sauted in pan. Here is the recipe that again I got from Karina at Gluten Free Goddess, and just changed it up. Oh these are a picture before they went into the oven. I forgot to take one after and well, we ate them up!
Serves 6
3 whole bell peppers, cut in half and seeded
3 cups cooked brown rice or white
1 med. yellow onion, diced
1 cup corn, cooked
2 T. pine nuts
2 tsp. cumin
1 1/2 tsp. oregano
2 T. cilantro
1 package of vegan sausage crumbled
If using tofu I used firm and crumbled it and add following herbs: oregano, red pepper flakes, sage, garlic, fennel, caraway seeds, soy sauce, cumin, olive oil. and sauted until cooked through.
Preheat oven to 375. First saute sausage through or tofu. Put into a bowl and set aside. In another pan or saute onion & garlic in oil. Add corn and saute. Add pinenuts and saute for about min. Next add cumin and oregano for a couple more min. Add rice, sausage and cilantro to the pan a stir through.
Lay the halved bell peppers in a casserole dish. Fill up peppers. Top off with a Tablespoon or so of tofutti and salsa.
Pour hot water into the dish about 1/4 inch or more and cover with foil. Bake for 1 hour until peppers are soft.


  1. Wow! These look very tasty and easy to make too! And they would be so adaptable to whatever is in the kitchen. I'll have to start making these, thanks for the recipe.

  2. I don't fix stuffed peppers enough! These look so good... a perfect reminder to put them on my menu!