These peppers are extremely flavourful and will not disappoint. If there are any leftovers, they freeze really well.
STUFFING INGREDIENTS
3 cups soy curl crumbs
1 1/2 cups onions, chopped
2 Tblsp mushroom seasoning or bouillon powder of choice adjusted to taste
4 cloves garlic, minced
1/3 cup tomato sauce
2 Tblsp hot pepper paste
1/2 tsp cumin
1/2 tsp black pepper
1/3 cup parsley, chopped
1/3 cup cilantro, chopped
1 1/4 cup jasmine rice, or rice of choice
6-8 bell peppers. I like to use a mix of colours
SAUCE INGREDIENTS
4 cups water
2/3 cup tomato sauce
2 Tblsp tomato paste
4 Tblsp mushroom seasoning or bouillon powder of choice, adjusted to taste
1 tsp black pepper
1/4 tsp stevia or brown sugar to taste( about 1 Tblsp)
INSTRUCTIONS
1. Rehydrate soy curl crumbs in 4 cups of water or broth of choice. Set aside for about 15 minutes. There should not be much liquid remaining and you do not need to drain it.
If you are using soy curls, but not the crumbs, you will need to drain off the excess liquid.
2. Mix all of the stuffing ingredients and set aside.
3. To make the sauce place everything into a pot, mix and bring to a boil. Set aside.
4. To de-seed the peppers, I like to cut around the stem, remove it and carefully remove any membranes or seeds with the tip of a spoon.
5. Using a small spoon, fill the peppers with the stuffing and place in a stove top safe and oven safe pot or pots with a lid. Ensure the peppers are standing upright. Add the sauce to the pan or pans and bring to the boil with the lid on.
6. Once boiling, reduce the heat and cook for 25 minutes.
7. Meanwhile preheat oven to 400 F. Once the peppers have cooked on top of the stove for 25 minutes, place in the oven for 30-35 minutes until rice is cooked.
8. Carefully remove from the oven remembering the handles and lid will be hot.
9. Enjoy!
This filling also works very well in cabbage rolls and grape leaves.
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