Best 2 Ellens Vegan Stuffed Peppers Recipes

Indulge in the decadent symphony of flavors with our Chocolate Pecan Tart, a masterpiece that harmonizes the rich, velvety embrace of dark chocolate with the toasty crunch of pecans. This delectable treat is encased in a buttery, flaky crust, making every bite an exquisite experience. Our culinary journey doesn't stop there; discover a treasure trove of tempting variations, from the classic Chocolate Tart to the indulgent Chocolate Mousse Tart and the refreshing Key Lime Tart. Each recipe is carefully curated to tantalize your taste buds, offering a delightful escapade into the realm of sweet indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

ELLEN'S VEGAN STUFFED PEPPERS

Ellen's Vegan Stuffed Peppers image

Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired.

Provided by Ellen

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian

Time 1h4m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
½ cup kasha (toasted buckwheat groats)
1 ¼ cups vegetable broth
2 tomatoes, chopped
¼ cup chopped fresh parsley
½ teaspoon red pepper flakes, or to taste
salt and ground black pepper to taste
4 large green bell peppers

Steps:

Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Remove tops and seeds from peppers. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peppers, cover, and steam until tender, about 5 minutes.
Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 30.9 g, Fat 4.6 g, Fiber 6.8 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 197 mg, Sugar 8.1 g

EASY VEGAN STUFFED BELL PEPPERS

Easy Vegan Stuffed Bell Peppers image

This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.

Provided by karkar

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h20m

Yield 2

Number Of Ingredients 6

Ingredients

1 ½ cups water
½ cup barley
2 large bell peppers
1 cup reduced-fat vegetarian refried beans (such as Ortega®)
1 pinch ground black pepper
¼ cup shredded mozzarella-style vegan cheese (such as Daiya®), or to taste

Steps:

Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
Remove barley from heat and keep covered for 5 to 10 more minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

Nutrition Facts : Calories 348.7 calories, Carbohydrate 60.2 g, Fat 6.1 g, Fiber 16.9 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 790.6 mg, Sugar 6.3 g

Tips:

To make sure your cupcakes are perfectly cooked, insert a toothpick into the center of one. If it comes out clean, they're done. If there's still batter attached, bake for a few more minutes.
Let the cupcakes cool completely before filling and frosting them. This will help to prevent the frosting from melting.
For a neater filling, use a piping bag fitted with a small tip.
If you don't have a piping bag, you can fill the cupcakes using a spoon. Just be careful not to overfill them.
Refrigerate the cupcakes for at least 30 minutes before serving. This will help the frosting to set.

Conclusion:

These apple cheddar cupcakes with jalapeño-apple filling and vanilla buttercream frosting are a delicious and unique treat that is perfect for any occasion. The cupcakes are moist and fluffy, with a hint of cheddar cheese. The filling is sweet and spicy, with a burst of jalapeño flavor. And the frosting is creamy and smooth, with a hint of vanilla. These cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting dessert to make, give these apple cheddar cupcakes a try.