Sunday, September 15, 2013

(Vegan) Sausage and Rice Stuffed Peppers

It is starting to feel like fall in the Northeastern part of the United States.  While I am sorry to see Summer go, I must say I am enjoying the beautiful sunny days and crisp evenings.  And with that comes football, the leaves that will soon start to turn and comfort food.



Football Sunday's especially require hearty, comfort food. This particular Sunday Mr. Meat and Potatoes is at the Eagle's game with a buddy. Unfortunately, things did not go well for The Birds, but I had the entire day at home to myself, and I took advantage by spending some time in the kitchen.

After taking inventory of what was already in the fridge/freezer I decided Stuffed Peppers sounded good. I did throw something in the crockpot for the guys for when they get home from the game, but for me it will be these Stuffed Peppers.  And, I made enough of them that if they want, they are welcome to have one should they feel so inclined. And why wouldn't they? They are really good!



I used Wegman's own brand of Sausage Crumbles. I really like them, they are seasoned well and require little, if any doctoring when using them in recipes.  If you do not have a Wegman's near you any other brand of vegan sausage will work, too. And of course, if you are feeling really ambitious you could make your own using tempeh or TVP.  The recipe makes six, so I suspect I will have enough for a couple of lunches this week, too.

Well, I am off to await their arrival.... I hope they are not too disappointed- there is always next week!

(Vegan) Sausage and Rice Stuffed Peppers

6 bell peppers, tops, seeds and veins removed
1 package Don't Be Piggy Sausage Style Crumbles
1 cup cooked brown rice
2 ribs celery, chopped fine
1/2 large white onion chopped fine
3 sweet banana peppers diced fine (or use the tops of the peppers you are stuffing)
1 tbsp olive oil
1 tbsp fennel seeds
Salt and Pepper to taste

Preheat oven to 375 degrees.

In a large skillet over medium heat add the olive oil.  When hot add the onion, celery and banana peppers. Season with salt and pepper.  Allow to sweat until vegetables begin to soften and onion turns translucent.

Add the sausage crumbles (I added them still frozen).  Ass they begin to thaw and brown, stir in the brown rice and the fennel seeds.  Reseason with salt and pepper if desired.  Allow to cook until fully warmed through.

Stuff each pepper with 1/6th of the mixture, place in an oven safe baking dish and bake at 375 for 40-45 minutes or longer depending on how soft you want the peppers.

Allow to cool slightly before serving.


4 comments:

  1. This looks so good and comforting! Vegan sausage and bell peppers go so well together. And I love that this makes a lot because I love having leftovers.

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  2. that looks really great! i have been missing stuffed peppers the way my mum used to make them (without the meat) and hadn't found anything that looked right. trader joes in the states sells a soy chorizo sausage that i use for just about anything and i think that although it'll be a bit more spicy it should work fine!

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    Replies
    1. I think that will work great! I would probably leave the fennel seeds out though- not sure how that would work with chorizo. I hope they are what you are looking for!

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