Vegan Stuffed Bellpeppers

Ingredients

• Green Bell Peppers

• 1 cup walnuts, finely chopped

• 1 cup mushrooms, finely chopped

• 1 cup vegan shrimp (or substitute with tofu, crumbled)

• 1 can (14 oz) heart of palm, drained and chopped

• 1 green bell pepper, finely chopped

• 1 cup mixed peppers, finely chopped

• 1/2 cup vegan butter

• 1 cup panko bread crumbs

• 1 medium onion, finely chopped

• 3 tablespoons coconut aminos

• 1 tablespoon vegan Worcestershire sauce

• 1 tablespoon shrimp and crab boil seasoning

• Salt and pepper to taste

Instructions

1. Prepare the green bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Set aside.

2. In a bowl, blend walnuts and mushrooms until finely chopped.

3. Add the chopped vegetables, heart of palm, and chopped white onions to the bowl. Mix well to combine.

4. Add the vegan shrimp, coconut aminos, Worcestershire sauce, and shrimp and crab boil seasoning to the mixture. Season with salt and pepper to taste.

5. Take each green bell pepper half and spoon the filling mixture into each one, packing it gently.

6. Preheat the oven to 375°F (190°C). Place the stuffed bell peppers in the oven for about 10 minutes to warm through.

7. Coat with panko bread crumbs, pressing gently to adhere.

8. Place the stuffed peppers on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the panko is golden brown and crispy.

9. Remove from the oven and serve hot with your favorite dipping sauce or a side salad.

Stuffed Peppers - Instruction Video