Stuffed peppers catered to a vegan’s taste is very easy and tastes just as good as — if not better than — the omnivore way. I had some leftover,uncooked sushi rice still in its original bag and so I decided to make a Spanish-rice style filling for my peppers. I mixed together the cooked rice, plain tomato sauce, vegan “beef” crumbles, salt, pepper, garlic powder, and a generous amount of cumin (loooove the stuff!). I removed the tops and seeds from the bell peppers, filled them with the rice mixture and popped them in a preheated 350 degree oven for 45 minutes. You can opt to add some melty vegan Daiya brand cheese too, if you like.
I cooked enough of these so that my omnivorous family could try some too. Although they could detect a difference from using real meat it didn’t stop them from eating the whole batch! So yeah, I say it was a success!