Vegan Stuffed Peppers

A plant-based take on a Croatian classic, Punjena Paprika. Brimming with textured vegetable protein, rice, and colorful bell peppers, this hearty dish boasts full flavor and fills every bite with warmth. Plus, it’s carnivore-approved!

Recipe Type: Main | Serves: Makes 14 Peppers

Ingredients

• Bell Peppers: 14

• Textured Vegetable Protein: 4 cups

• Basmati Rice: 2 cups

• Onions: 2, chopped

• Garlic: 3 cloves, minced

• Fresh Parsley: 2 tbsp, finely chopped (or 2 tsp dried)

• Soy Sauce: 1 tbsp

• Balsamic Vinegar: 1 tbsp

• Vegeta: 2 tsp (optional)

• Nutritional Yeast: 2 tbsp

• Water: 1 cup + more to fill your pot

• Ground Pepper: 2 tsp

• Salt: 2 tsp

• Smoked Paprika: 1 tbsp

• Chilli Powder: 2 tsp

• Cayenne: 1 tsp

• Bay Leaf: 1-2 leaves

• Vegetable Bouillon Cube: 1

‘Roux’

• Olive Oil: 1 tbsp

• Flour: 2 tbsp

• Smoked Paprika: 1 tbsp

• Tomato Paste: 3 tbsp

• Salt: 1 tsp

• Water: 2 tbsp

Instructions

1. Begin by cleaning out your peppers. Make sure to leave them whole and only take out the stem and core!

2. Combine Textured Vegetable Protein, Rice, Onion, Garlic, Parsley, Soy Sauce, Balsamic Vinegar, Pepper, Salt, Paprika, Chilli, Cayenne, Vegeta (if using) and Nutritional Yeast. Stir to combine. Add 1 cup of water in 1/4 cup at a time, and mix between water additions to slightly hydrate your TVP.

3. In a large pot, make your ‘roux’. Whisk to combine.

4. Fill each pepper 3/4 of the way with your TVP and rice filling, and place into the pot.

5. Once all of your peppers have been filled, fill the rest of your pot with water, and add in your bay leaf and bouillon cube. Bring to a boil.

6. Once boiling, lower to a simmer, and cook covered for 30 minutes. Enjoy!

Best served with a side of mashed potatoes!