We are very fortunate to have some friends who are killer cooks. When I was trying to get some recipes together for the blog I went to one of our favorite vegan cooks, Megan. Although Megan is typically known for making some of the world’s most amazing vegan sweets, she also can cook up some seriously delicious savory treats as well. Here is her recipe for Vegan stuffed peppers with couscous, Upton’s vegan sausage crumble and vegan mozzarella  style Teese. Enjoy!

VEGAN STUFFED PEPPERS WITH TEESE

1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
Salt and pepper
1 package Upton’s Italian Sausage Style Seitan, chopped
1 25 oz. jar marinara sauce
1 cup couscous
4 red or green bell peppers, halved lengthwise, seeds and ribs removed
1 cup shredded mozzarella-style Teese (about 1/2 pkg)
Preheat oven to 400 degrees. Heat oil in large skillet. Saute onion, garlic, salt and pepper until softened, about 3 minutes.

Add seitan, cook about 4 more minutes. Add marinara and 1/4 cup water. Cook a few more minutes. Remove from heat and stir in couscous (you do not need to cook before adding) and 1/2 cup of the cheese.

Fill pepper halves with couscous mixture. Pour 1/2 cup water into a large baking dish. Arrange peppers in dish. Cover with foil and bake until peppers are tender, 35-40 minutes. Remove foil and sprinkle with remaining 1/2 cup cheese. Return to oven and bake uncovered until cheese has melted and peppers are very tender, 10-15 minutes.

Tags: Recipes, vegan stuffed peppers

This entry was posted on Wednesday, August 26th, 2009 at 1:08 pm and is filed under Recipes - Teese Vegan Cheese, Teese Vegan Cheese. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.