Vegan Stuffed Bell Pepper- Amount of stuffing will differ by the size of your pepper.. and I never usually measure.
1 Bell Pepper (cut the top off to make a ‘bowl’)
Shredded Cabbage (I steamed in the micro with a little water, drain)
Mushrooms, diced small
1 Clove of Garlic
1 Tbsp diced Onion
1 tsp Fresh Cilantro
Half a Veggieburger Patty broken into small pieces (or extra firm tofu, chickpeas, or another vegetable)
1/2 tsp Sesame Oil
1/2 tsp Soy Sauce
S and P
Preheat your oven to 350F. I mixed together all of the ingredients in a strainer with small holes, just to get off the access liquid. Otheriwise, as the veggies cook in the oven they will sweat and your pepper will have a little pool of juices in the bottom. Stuff the bell pepper ‘bowl’ with the mixture, place it on a baking sheet and cook for 20-30 minutes (depending on pepper thickness). Always delicious with some Sriracha on top!

Vegan Stuffed Bell Pepper- Amount of stuffing will differ by the size of your pepper.. and I never usually measure.

  • 1 Bell Pepper (cut the top off to make a ‘bowl’)
  • Shredded Cabbage (I steamed in the micro with a little water, drain)
  • Mushrooms, diced small
  • 1 Clove of Garlic
  • 1 Tbsp diced Onion
  • 1 tsp Fresh Cilantro
  • Half a Veggieburger Patty broken into small pieces (or extra firm tofu, chickpeas, or another vegetable)
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Soy Sauce
  • S and P

Preheat your oven to 350F. I mixed together all of the ingredients in a strainer with small holes, just to get off the access liquid. Otheriwise, as the veggies cook in the oven they will sweat and your pepper will have a little pool of juices in the bottom. Stuff the bell pepper ‘bowl’ with the mixture, place it on a baking sheet and cook for 20-30 minutes (depending on pepper thickness). Always delicious with some Sriracha on top!