Vegetarian

Seitan Stuffed Peppers, Veganized is for Dinner.

Seitan Stuffed Peppers, Veganized takes 40 minutes to prepare.

Seitan Stuffed Peppers, Veganized takes 20 minutes to cook.

Seitan Stuffed Peppers, Veganized makes 4 servings.

The ingredients for Seitan Stuffed Peppers, Veganized are:

1 c. brown rice, dry

3 bell peppers

1 medium onion
1 jalapeno

SEITAN CRUMBLES:
3/4 c. wheat gluten
3 tbs. nutritional yeast flakes
1 tsp. cumin
1 tsp. paprika
1 tsp. onion powder
1/4 c. water
2 tbs. ketchup
2 tbs. A1
1 tbs. olive oil

cooking spray

5 oz. baby spinach
1 can no salt added peeled, crushed tomatoes
1 tsp. garlic powder
1 tsp. cumin

CHEESY SAUCE:
1 c. cool water
1/3 c. nutritional yeast flakes
2 tbs. cornstarch
1 tbs. whole wheat flour
1 tsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp paprika
1 tbs. light miso

1/2 c. veggie shreds Monterey Jack & cheddar flavor
1/2 c. veggie shreds mozzarella flavor

Here is how you make Seitan Stuffed Peppers, Veganized:

While rice is cooking, wash / [core] peppers and lay on sides in a large pot; cover peppers half way with water and bring to a boil; boil for 3 minutes, flip peppers to submerge other side and boil another 3-5 minutes. When finished, turn upside down in a colander or on a towel to cool / dry.While peppers are cooking, chop onion and dice jalapeno. In a medium bowl, combine SEITAN CRUMBLES ingredients (3/4 c. wheat gluten through 1 tbs. olive oil), mixing thoroughly. Pour 1/4 c. water, ketchup, A1, and olive oil on top; stir with a fork until moistened, then break into "crumbles".Combine onion and jalapeno with crumbles in a lightly sprayed skillet over medium-high heat. Cook until onions become translucent (about 8 minutes).While onion and crumbles are cooking, chop baby spinach. When the onions are translucent, add spinach, crushed tomatoes, garlic powder, and cumin to onion-crumble mix. Stir until spinach has wilted and mixture has thickened. Remove from heat, stir in rice, cover, and set aside.Preheat oven to 350 degrees Fahrenheit.Mix CHEESY SAUCE ingredients (1 c. cool water through 1 tbs. light miso) in a blender until fully incorporated, transfer to small sauce pan and whisk over medium-high heat until it begins to thicken. Remove from heat immediately and stir into rice mixture.Spoon the now cheesy-sauced rice mixture into the bell peppers, packing gently, and set stuffed peppers in the center of an 11" x 7" baking dish. Once all of the peppers are stuffed, pack remaining rice into the baking dish, around the peppers and top with veggie shreds; lightly tamping shreds into rice mix.Bake for 20 minutes.Serves 4 - 6, calculated as 4 :)Number of Servings: 4Recipe submitted by SparkPeople user RADIOISOTOPE.

The nutritional information for Seitan Stuffed Peppers, Veganized is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 489.6

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 835.8 mg
• Total Carbs: 66.5 g
• Dietary Fiber: 10.7 g
• Protein: 36.3 g

The dietary needs meet for Seitan Stuffed Peppers, Veganized is Vegan