Soy Stuffed Peppers Recipe
These Soy Stuffed Peppers are truly amazing ! Try out these spicy vegetable and soybean stuffed peppers for your next meal and let me know if you like it !
Ingredients
| Preheat oven to 350°F. | ||
| Green peppers | 4 Large | |
| Oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Celery | 1/2 Cup (16 tbs), finely chopped | |
| Carrots | 1 Cup (16 tbs), shredded | |
| 2 cups cooked soybeans, pureed | ||
| Tomatoes | 2/3 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, snipped | |
| 1/2 teaspoon basil leaves, chopped, or 1/4 teaspoon dried basil | ||
| Ground pepper | 1/4 Teaspoon | |
| Kelp powder | 1/2 Teaspoon | |
| Parsley | 4 Tablespoon, chopped | |
| Tomato juice | 1 Cup (16 tbs) | |
| Wheat germ | 3 Tablespoon | |
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
Wash and drain green peppers well.
Cut green peppers in half lengthwise and carefully remove seeds and pith.
Place pepper halves in a deep bowl and cover with boiling water; allow to stand for five minutes.
Remove peppers from boiling water and drain.
In a large skillet heat two tablespoons oil over medium heat.
Add chopped onion and celery and saute until golden about five minutes, stirring constantly.
Add shredded carrots and cook, stirring until vegetables are tender about 10 to 12 minutes.
Stir pureed soybeans into vegetable mixture.
Add tomatoes, salt, thyme, basil, pepper and kelp powder, simmer for 15 minutes, stirring constantly.
Remove skillet from heat and stir chopped parsley into cooked mixture.
Allow to cool slightly before stuffing green peppers.
Lightly season the inside half of each green pepper half with kelp powder.
Stuff peppers with prepared mixture and place in a shallow baking pan or dish with cover.
Pour tomato juice around peppers, not over.
Cover and place in a preheated oven and bake for 30 minutes.
Baste occasionally.
Meanwhile combine wheat germ and grated Parmesan cheese.
When stuffed peppers have baked for 30 minutes, remove from oven, uncover, and spoon wheat germ cheese mixture over top of green peppers.
Return to oven and continue to bake, uncovered, for 10 to 15 minutes longer or until peppers are tender.
Remove green peppers from oven and allow to stand for about 5 minutes before serving.
Pour sauce into sauceboat and serve with green peppers.
Cut green peppers in half lengthwise and carefully remove seeds and pith.
Place pepper halves in a deep bowl and cover with boiling water; allow to stand for five minutes.
Remove peppers from boiling water and drain.
In a large skillet heat two tablespoons oil over medium heat.
Add chopped onion and celery and saute until golden about five minutes, stirring constantly.
Add shredded carrots and cook, stirring until vegetables are tender about 10 to 12 minutes.
Stir pureed soybeans into vegetable mixture.
Add tomatoes, salt, thyme, basil, pepper and kelp powder, simmer for 15 minutes, stirring constantly.
Remove skillet from heat and stir chopped parsley into cooked mixture.
Allow to cool slightly before stuffing green peppers.
Lightly season the inside half of each green pepper half with kelp powder.
Stuff peppers with prepared mixture and place in a shallow baking pan or dish with cover.
Pour tomato juice around peppers, not over.
Cover and place in a preheated oven and bake for 30 minutes.
Baste occasionally.
Meanwhile combine wheat germ and grated Parmesan cheese.
When stuffed peppers have baked for 30 minutes, remove from oven, uncover, and spoon wheat germ cheese mixture over top of green peppers.
Return to oven and continue to bake, uncovered, for 10 to 15 minutes longer or until peppers are tender.
Remove green peppers from oven and allow to stand for about 5 minutes before serving.
Pour sauce into sauceboat and serve with green peppers.
Chef
