Stuffed Peppers - Plant Based

 On Halloween, somone told me they were making stuffed peppers - carved like pumpkins - adorable! I'd honestly never made or had stuffed pumpkins before, but was super intrigued by the idea and decided to experiment with them. Oh my goodness - we LOVED them! And two weeks later needed to make them again. Not your regular beef and cheese stuffing, but this is an elevated, plant based version and it stores great, and makes fantastic left-overs. 

1 cup diced onion

1 cup sliced and chopped mushrooms

4-5 garlic cloves (depending on size)

2 stalks celery, chopped (optional)

1/2-1 cup vegetable broth

2 cups plant based bread, broken or coarsely chopped (preferrably day old/dried out)

1/4 c. fresh parsley, chopped

2 T. fresh sage, chopped

1.5 t. crushed thyme

Salt and pepper to taste

1/4 c. nutritional yeast (optional to taste)

2 c. cooked quinoa (I prefer Tri-colored if available) or other grain

1-2 T. soy sauce

1/3 c. coconut cream

1.5 cups cashew milk

6-8 large bell peppers, cored

In a large saucepan saute onions, mushrooms, celergy and garlic in soy sauce. Add water as needed to prevent from burning. Saute until onions are translucent and tender. 

Add herbs and vegetable broth and cook for an additional 5-10 min over medium heat, stirring occasionally. 

Add coconut cream, once melted, add bread and toss to coat, adding vegetable broth to moisten (if needed). Cook stirring occasionally for 2-3 minutes allowing bread to soak up flavors and spices. 

Add cashew milk and quinoa and mix. Add nutritional yeast to taste. 

Spoon stuffing into peppers. 

Heat oven to 375*.

Line baking dish or pan with foil or parchment paper. 

Cover bottom with 1 inch of water. 

Place peppers (standing up if possible) into baking dish/pan. Cover with foil. 

Bake for 40-45 min.