These delicious vegan mushroom stuffed peppers are Hearty, healthy, filling, and easy to make.This will be a great party appetizer or you can serve as a side too.
Quick and easy to whip up and absolutely packed full of healthy, meat-free ingredients, mushroom stuffed peppers are always a winner!
If you use a variety of colors it will make a visually interesting dish, any color of bell pepper will work here.
Baking time can vary, but for this recipe you will cover the baking dish with foil and bake at 350 degrees F for about 15 minutes.
You can also top with smashed avocado or guacamole once the vegetarian stuffed peppers have finished baking.
I received sample products from Big mountain foods.Their products are purely plant based and packed with vitamins and minerals. Vegan and gluten free and they are delicious. I am serious! Try them. They are women owned and family operated in the heart of Vancouver British Columbia which is my favorite city in Canada. Their social media links:
You are going to love this stuffed peppers recipe. Why? Because these Vegan Stuffed Bell Peppers are Smoky, Spicy, Satisfying,Hearty and Gluten Free.
a. Facebook: https://www.facebook.com/bigmountainfoods/
b. Instagram: https://www.instagram.com/bigmountainfoods/
c. Twitter: https://twitter.com/bigmountainfood
Ingredients
- Big mountain Food Mushroom Crumble – ¾ cup crumbled
- Big onion – ½ finely chopped
- Ginger Garlic paste – ½ tsp or fresh garlic and ginger
- Green chili – 1, finely chopped
- Tomato – ½, finely chopped
- Red chili powder – ½ tsp
- Chaat masala – 1 tsp
- Garam Masala Powder – ¼ tsp
- Coriander leaves – 1 tbsp finely chopped
- Salt – to taste
- Oil – 2 tsp
- Bell pepper – 1, chopped into rounds
Directions
- Heat oil in a pan; add onions, green chilli, ginger garlic paste and sauté till golden brown.
- Add tomato and sauté for a minute, then add chilli powder, garam masala powder, and salt. I would give a quick stir, it should not be too dry or too saucy. Takes around 5 mins.
- Preheat the oven for 10 mins.
- Then add mushroom crumbles and mix well.
- Cook for a minute, garnish with coriander leaves and switch off.
- BAKING
- Take a baking pan and cover with aluminum foil. Add the round bell peppers, sprinkle some oil, and stuff it with filling.
- Bake it for 12 – 15 mins at 350°F. Bell pepper will soften and mushroom crumbles will get roasted. Serve it as an appetizer.
This is not a sponsored post.
Cheesy and crispy roasted potatoes hot from the oven – completes the perfect brunch! This is so good, and so EASY.
