Unemployment Adventures · Vegan Gluten-Free Recipes

Unstuffed Vegan Stuffed Peppers 

Unstuffed vegan, gluten-free stuffed peppers was one of the very first recipes I ever created. It was also one of the very first that my Dad regularly requested, and liked better than the version with meat.

The original recipe calls for zucchini and regular tomato sauce – both of which when I found out about my food allergies last year I can’t have. I haven’t made this recipe since then, because I was afraid it wouldn’t taste as good.

I was wrong.

It tasted great, and my Dad likes it just as much. Although, he might be partial just because the peppers I used were from this garden! But, seriously, this came great, and I hope you enjoy this version as much as I did.

Also, this is a good budget-friendly, yet still healthy, meal. I had everything for this already in my kitchen. It freezes well, so you can make a big batch and then have it multiple times over the week or month.
vegan, unstuffed peppers, stuffed peppers, gluten free, michelle maskaly,

Unstuffed Vegan Stuffed Peppers 

what I used … 

5 cloves garlic, chopped

1 large onion, chopped

2 cups largely chopped green peppers

1, 14.5 ounce can diced tomatoes, (no salt added)

1 cup crushed tomatoes

2 cups cooked brown rice

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

2 cups cooked brown rice

 

what I did … 

In a large pan heat the olive oil on the stove. Add onions, stir and cover cooking until soft.

Stir in the garlic, cover and cook for a few minutes.

Once the garlic is starting to cook, add in the pepper and cook until they just start to get soft.

Mix in the remaining ingredients – diced tomatoes, crushed tomatoes, salt, pepper and rice.

Cover and cook about 5-10 minutes or until the peppers are soft and most of the liquid is absorbed.

Enjoy!

Notes:  

  • This tastes great leftover and reheated in the microwave
  • Once cooked, it also freezes well.

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