Jambalaya Stuffed Peppers: Recipe below.
– 6 green bell peppers
– 1cup white rice
– 2 cups vegetable broth
– 1 large onion, diced
– 1 can diced tomatoes, not drained
– 4 cloves of garlic, minced
– 2 tsp. paprika
– 1 tbsp. dried oregano
– ½ tsp. cumin
– 1 tsp. salt
– black pepper to taste
– 1 tbsp. hot sauce
– 1 ½ cups vegan sausages, cut into rounds (I used Tofurky Italian sausages)
How: Preheat oven to 375 F. Boil a large pot of water and hollow out bell peppers. When the water boils, add bell pepper and boil for 5 minutes. Remove with tongs and place upright in an oven safe baking dish.
In a separate pot, cook rice in vegetable broth. When the vegetable broth boils, add onion, tomatoes, garlic, and spices. Cook for a few minutes, until the onions become limp, then add vegan sausages. Cover and let cook for 20 min, or until all liquid is absorbed.
When the jambalaya filling is ready, spoon into bell pepper until it is filled to the top. Cover peppers with tin foil individually. Or you could put the tops back on if you saved those. Bake in the preheated oven for 25-30 minutes. The bell peppers should be very soft when poked with a fork, but should still retain their shape to some extent.