Vegan Stuffed Pepper Stew
Stuffed peppers have a long and varied history that spans across different cultures and regions. Originating in the Mediterranean and Middle Eastern cuisines, this dish made its way to the Americas with immigrants, particularly from Eastern Europe. In the early 20th century, stuffed peppers became popular in the United States and Mexico, incorporating local ingredients and flavors. The dish typically consists of bell peppers filled with a mixture of rice, vegetables, herbs, and often ground meat, though vegan versions have become increasingly prevalent. Today, stuffed peppers remain a beloved comfort food enjoyed by many around the world. I do love the flavor of stuffed bell peppers but I hate the texture of the cooked pepper. I decided to make it into a stew to solve that problem for me.
Peppers are rich in vitamins A and C, which are essential for immune health. The filling, often made with ingredients like quinoa, beans, and vegetables, provides fiber for digestive health and protein for muscle maintenance. This dish is typically low in saturated fat and calories, making it a healthy option for those looking to manage their weight. Additionally, the antioxidants present in peppers may help reduce inflammation and lower the risk of chronic diseases. Overall, stuffed peppers can be a great addition to a balanced diet to support overall health and well-being.
This particular recipe is using store bought vegan meat substitutes but you could use things like quinoa or beans/legumes. It’s up to you and whether or not you follow a strict whole foods diet.
This stew is so warming, comforting and filling! I love to eat it on a cold day but it’s so good you’ll want to eat it any time of year!
For this recipe you will need the following ingredients:
4 chopped bell peppers
1 small onion chopped
1T oil
2 celery stalks chopped
1 Tablespoon of minced garlic
2 cups of vegetable broth
2 teaspoons of imitation beef bullion powder or paste
1 14oz can of diced tomatoes
1/2 cup of uncooked rice
1 bag of frozen vegan beef style crumbles [ you can use any vegan beef substitute you want. If you are using an uncooked version like Impossible or Beyond Meat you should cook it before adding it in. If you want to keep it whole foods use something like lentils. Add one cup of uncooked lentil in with the uncooked rice].
salt and pepper to taste
Saute the chopped onion in the oil until the onions become translucent. Add in the minced garlic and cook it for a minute just don’t let it burn.
Now is the time to add in the celery and bell peppers. I like to saute them for a couple of minutes before adding in the can of diced tomatoes.
Along with the can of diced tomatoes add in the two cups of vegetable broth and 2 teaspoons of imitation beef bullion powder or paste.
Mix everything together and let it simmer for about 20 minutes. You want the tomatoes and peppers to cook down so the peppers are nice and tender.
Blend up the mixture by using an emersion blender or food processor. If you use a regular blender instead of an emersion blender, let it cool down before you blend it to avoid dangerous blender catastrophes.
Once blended add it back to the pot and add in the vegan beef substitute you are using and uncooked rice. Put a lid on it and let it simmer until the rice cooks and is tender. That should take about 20 minutes. keep adding water in a cup at a time if you see it’s getting too dry. I ended up adding about 2 1/2 cups of water to keep it from drying out.
I garnished my bowl with a little vegan mozzarella cheese.