| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 7g | 1g | 20g |
| sugars | fibre | protein | salt |
| 8g | 6g | 16g | 1.2g |
Why I Love American Vegan Sloppy Joe Stuffed Bell Peppers
The first time I made Vegan Sloppy Joe Stuffed Bell Peppers, I was immediately transported back to my childhood kitchen. There was something about the rich, savory aroma wafting through the kitchen that echoed the comforting smells of my grandmother’s dishes, despite the fact that this dish is entirely plant-based. The blend of familiar spices and hearty textures offers a modern twist that still holds onto the culinary nostalgia many of us crave.
A Hearty, Plant-Based Twist
What I love about these Vegan Sloppy Joe Stuffed Bell Peppers is how they’ve transformed a classic American favorite into something healthy and fitting for today’s dietary inclinations. While the original sloppy joe might be a messy, beefy affair, this version celebrates vegetables in all their glory. The textured vegetable protein (TVP) absorbs the flavors beautifully, ensuring that each bite is both satisfying and flavor-packed.
Inspired by Culinary Greats
The inspiration for this dish partially stems from the innovative cooking philosophy of chefs like Isa Chandra Moskowitz, who continually shapes the landscape of vegan cuisine. Her creativity and approach to vegan cooking made me realize that plant-based versions of traditional favorites can be every bit as delicious and comforting.
This dish also reminds me of stuffed peppers, another beloved recipe in my household. Here, the bell peppers serve as both a vessel and a vibrant addition to the meal. Stuffed with a mouthwatering mixture of TVP, tomato sauce, and a medley of vegetables, these peppers are a wholesome and tasty delight.
Looking for side dishes to accompany your Vegan Sloppy Joe Stuffed Bell Peppers? Consider pairing them with a simple green salad or some roasted vegetables for a well-rounded meal. They also work beautifully alongside a light pasta dish, perhaps dressed with a lemon-olive oil sauce.
In every bite of these Vegan Sloppy Joe Stuffed Bell Peppers, you’ll find layers of flavor and texture that mimic the complexity of meat-based sloppy joes without any of the heaviness. It’s a tribute to the idea that you don’t need to compromise tradition or flavor to enjoy a vegan lifestyle.
So next time you’re craving something comforting yet innovative, give these Vegan Sloppy Joe Stuffed Bell Peppers a try. You might just find that this recipe, like it did for me, sparks joy and brings a bit of culinary history right back to your table.
What You’ll Need
- 6 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 pound textured vegetable protein (TVP)
- 1 1/2 cups vegetable broth
- 1 can (15 ounces) tomato sauce
- 1/4 cup tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Method
Step One
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
Step Two
Heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step Three
Add the textured vegetable protein (TVP) to the skillet and stir to combine with the vegetables. Pour in the vegetable broth and bring to a simmer. Cook for about 5 minutes, or until the TVP has absorbed most of the broth.
Step Four
Stir in the tomato sauce, tomato paste, soy sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, and ground cumin. Mix well to ensure all ingredients are evenly combined. Season with salt and pepper to taste.
Step Five
Spoon the Vegan Sloppy Joe mixture into each bell pepper, filling them to the top. Cover the baking dish with aluminum foil and bake for 30 minutes.
Step Six
Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is heated through. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
