Veggie Stuffed Peppers

Traditionally stuffed with ground meat and rice, these vegan stuffed peppers are deliciously packed with onions, potatoes, sun-dried tomatoes, and olives. This is a yummy vegan rendition of the classic Mexican recipe.

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Veggie Stuffed Peppers– Makes 6

Ingredients:

• 2 tablespoons olive oil plus more for drizzling

• 6 cups shredded baking potatoes

• 1 large onion, quartered, thinly sliced

• 3 cloves garlic, minced

• 1/2 cup finely chopped sun-dried tomatoes

• 1/2 cup sliced olives

• Salt and freshly ground black pepper

• 3 tablespoons finely chopped fresh parsley

• 6 bell peppers, top sliced off, seeded

Directions:

1. Preheat oven to 300 degrees F.
2. Heat oil in a large saucepan over medium heat. Add potatoes and onion and cook, stirring often, for 5 minutes.
3. Stir in garlic, tomatoes, and season with salt and pepper. Cook, stirring often, for 2 minutes. Stir in parsley.
4. Blanch peppers in boiling water, drain, and pat dry with paper towels. Stuff potato mixture into peppers.
5. Stand pepppers up in a baking dish. Drizzle with a little oil.
6. Bake for 45 minutes or until the skin on the peppers is slightly charred. Serve hot.

Cook’s note: Top peppers with shredded vegan cheese the last 15 minutes of cooking, if desired.

More delicious vegan recipes
Vegan albondigas
Stuffed Japanese eggplant
Roasted red pepper risotto with kidney beans