Vegan Brunch-Stuffed Peppers

Vegan Brunch-Stuffed Peppers An Unrefined Vegan

Say what you will about Paula Deen (and people certainly have said many things about Ms. Deen), the woman knows comfort food. (And I bet she’s fun as hell to hang out with.) Back in the days when the Food Network was the Food Channel and they actually aired shows where real chefs made real food, I enjoyed Paula’s homey and down-to-earth manner and how she cracked herself up – and even though the thought of all of that butter scared me even when I ate the stuff, her recipes did look pretty darn good.

Despite being vegan and despite the crap that’s now on the Food Network, I still find inspiration from Paula. Case in point: these brunch-stuffed peppers. This is one of those recipes that I jotted down long ago on my endless and ever-expanding “recipes for the blog” list and I finally got around to making my version. Sure, these are ideal for a lazy brunch, but they make an excellent lunch or dinner entree, too.

Good stuff about – –

Bell peppers:

  • one cup of chopped peppers gives you 100% of your daily dose of vitamin C
  • contain lycopene – an antioxidant that fights free radicals and may be beneficial in warding off prostate cancer
  • low in calories, but rich in fiber and potassium

Don’t forget to enter the NuNaturals/Jazzy Vegetarian/Todd’s Seeds/ Crave Eat Heal E-book giveaway! Four winners!

Vegan Brunch-Stuffed Peppers An Unrefined Vegan

Vegan Brunch-Stuffed Peppers by An Unrefined Vegan

Vegan Brunch-Stuffed Peppers
Serves 4
With inspiration from Paula Deen, I created these brunch- or dinner-worthy stuffed peppers.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
478 calories
34 g
43 g
28 g
30 g
8 g
438 g
599 g
1 g
0 g
17 g
Nutrition Facts
Serving Size
438g
Servings
4
Amount Per Serving
Calories 478
Calories from Fat 244
% Daily Value *
Total Fat 28g
43%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 10g
Cholesterol 43mg
14%
Sodium 599mg
25%
Total Carbohydrates 34g
11%
Dietary Fiber 7g
30%
Sugars 1g
Protein 30g
Vitamin A
19%
Vitamin C
592%
Calcium
74%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small onion, chopped
  2. 1 1/4 cups frozen hash brown potatoes
  3. 2 cloves garlic, minced
  4. 2 vegan Italian or other variety vegan sausage, chopped
  5. ground black pepper, to taste
  6. splash of Bragg Liquid Aminos
  7. 14-ounces firm tofu, pressed, drained, and crumbled
  8. 2 Tbsp. nutritional yeast
  9. 1/2 tsp. dried thyme
  10. 1/4 tsp. turmeric
  11. 1/4 tsp. kala namak (black salt)
  12. 1/4 tsp. smoked paprika
  13. ground black pepper
  14. 1/4 cup parsley, chopped
  15. 4 large bell peppers, cut in half, seeded and cored
  16. 8 slices vegan cheddar cheese
Instructions
  1. Preheat the oven to 425-degrees and line a 9-inch x 13-inch baking pan with foil.
  2. Add the crumbled tofu, nutritional yeast, thyme, turmeric, kala namak, smoked paprika, and pepper to a large bowl and stir to combine. Set aside.
  3. In a large skillet over medium-high heat, add a splash of water or vegetable broth and sautΓ© the onion for 3-5 minutes. Add the hash browns and cook, stirring frequently, until beginning to brown. Add more water/broth a little at a time to prevent sticking - but you want to get some lovely brown bits so don't add too much liquid. When the hash browns are soft and browned, stir in the garlic, vegan sausage, and a pinch of sea salt and black pepper. Remove the mixture from the pan and set aside while you prepare the tofu.
  4. Put the tofu mixture into that same pan and add a splash of vegetable broth, water, or tamari. Cook, stirring often, until heated through. Turn off the heat and stir in the parsley and the hash brown mixture.
  5. Place the bell pepper halves into the prepared pan and divide the filling between them. Cover tightly with foil and bake for 40-45 minutes, or until the peppers are tender.
  6. If you like, place one slice of vegan cheddar cheese (or your favorite variety) on top of each pepper half. Set the oven to broil and watching carefully, melt and lightly brown the cheese.
  7. Serve with additional chopped parsley.
Notes
  1. Fresh salsa makes a nice addition to these stuffed peppers.
Adapted from Paula Deen
beta
calories
478
fat
28g
protein
30g
carbs
34g
more
Adapted from Paula Deen
an unrefined vegan http://anunrefinedvegan.com/

Vegan Brunch-Stuffed Peppers by An Unrefined Vegan

Vegan Brunch-Stuffed Peppers by An Unrefined Vegan

Vegan Brunch-Stuffed Peppers by An Unrefined Vegan

30 thoughts on “Vegan Brunch-Stuffed Peppers

  1. Cadry's Kitchen

    I am so in love with your pictures, Annie! They tell your recipe’s story in such a wonderful way.

    Oh, Paula Deen… She really bit it with the “plantation wedding” debacle and terrible way she treated her African American employees.

    Reply
    1. An Unrefined Vegan Post author

      Thanks, Cadry!

      Paula really paid the price – which is I guess the market in action (i.e., voting with one’s feet). It’s a shame really because her story is quite compelling: single mom with agoraphobia starts a sandwich delivery service, opens a family restaurant, gets on the Food Network and builds an empire. The rise and fall of Paula Deen. Perhaps she learned something and there will be a rise-fall-rise for her. And in a perfect world – she’d come back as a vegan, right ;-)?

      Reply
  2. dawnhutchins

    Too funny! I used to watch Paula Deen bread mac n’ cheese, wrap it in bacon and deep fry it while I was on the treadmill. She is a great TV personality but her food choices have been less than desirable. Love your take on her unhealthy meals!

    Reply
    1. An Unrefined Vegan Post author

      My heart stopped just reading that mac-n-cheese description! Oy. And yes, she was great in front of the camera, but it’s no wonder she ended up on Type II diabetes meds.

      Reply
  3. Jennifer Harmon {Peppers and Peaches}

    Oh my goodness. You had me at brunch, but then I kept reading and also saw hash browns….and then stuffed peppers. I’m going to a girl’s weekend next weekend and I just found our morning brunch recipe! Paired with some mimosas and we are good to go. LOVE this updated take on a tofu scramble. Thanks SO much for sharing this one, I am pumped!

    Reply
  4. Angela @ Canned Time

    Cooked Peppers and I don’t get along very well which is really strange because I could live off of raw red pepper. Oh, well…woe is me πŸ˜‰ The look lovely though. My husband grew up on a similar version he calls Porcupines…must have been a ’70’s thing!

    Reply
  5. Ricki

    Wow. Wow. WOW!! Love this!! I have to find a sub for the sausage (and use my own cheese), but everything else is good with me. Looks so yummy! No brunch plans, but I think I have to make these anyway. πŸ˜‰

    Reply
  6. Linda @ Veganosity

    I love Paula Deen, and I think she got shafted big time. I enjoyed watching her show, even if I wouldn’t eat a thing that she made. She was just so darn funny.

    These look divine, and way healthier than Paula’s. Thanks for the great recipe. πŸ™‚

    Reply
    1. An Unrefined Vegan Post author

      I really enjoyed watching Paula, too. She had a very warm and funny style. I don’t really understand everything that happened to her, but it did seem that her remarks were taken out of context and from deep in her past. We all screw up, make mistakes, and say things we regret. And we all should have a shot at a second chance. On the other hand, maybe she’s enjoying being away from the spotlight – spending time with her husband and family.

      Reply
  7. Poppy

    Oh my goodness Annie!!! Now that’s how to stuff a pepper, I love this idea! Is that your butternut cheeze on them? xo

    Reply
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