August 1, 2011

Cheezy Stuffed Peppers

Happy August!

No preamble today! Just a delicious yummy Recipe!

Cheezy Stuffed Peppers
(Makes a bunch of filling!)
Peppers, for stuffing, tops cut off and seeds removed.
4-5 medium carrots, chopped
1/2 cup frozen peas
1/2 largish yellow (or green, whatever!) zucchini, chopped
4 pattipan squashes, chopped into pieces (i love these little things!)
1 medium onion, chopped
1 cup chopped mushroom
1 1/2 cup rice cooked in veggie broth instead of water (still hot!)
2 tbsp vegan margarine, divided
1 cup Daiya mozzarella, with a bit more for topping
Oregano, Salt and Pepper (to taste!)

Heat your oven to 350.
In a bowl, mix the rice, 1 tbsp margarine, daiya, and spices. Set aside. 
Heat a sautee pan, and melt the remaining margarine, adding in the onions and mushrooms. Saute for 2 minutes. 
Add in the rest of the vegetables, and saute for about 5-8 minutes, until all are softened. 
Dump the vegetables into the rice mixture, and toss to combine. 
Jam as much as possible into your peppers! If you have peppers that won't stand up straight, cut them in half lengthwise, and lie them on their sides instead of standing them up, it'll still taste great!
Top the peppers with a bit more Daiya, and then place their jaunty little caps back on (if you want to!)
Chuck in the oven and bake for about 30 minutes, until the cheese is all melty, and the peppers have softened up!
Then, eat you crazy vegans, EAT!
As a note, these are also popular with non-vegs!


  1. This is a fabulous recipe to make for the summer. Beautiful golden colours.

  2. Mmmm I loved stuffed bell peppers with daiya! :) I made mama pea's quinoa-stuffed bell peppers topped with guac and daiya . . . and now I want to try this recipe! :)

  3. @shaheen : Yes it was! Delicious too!
    @Kristen: Ooh, yours sound good, I'm a guac addict!