Spicy Cajun Stuffed Peppers (VEGAN & GLUTEN FREE!)

When I think back to my early meals as I was trying to navigate a very new “vegan lifestyle” I was totally in over my head. I didn’t really know how to use pinterest as the powerhouse search engine it is today, so there was A LOT of trial and error. To this day I have absolutely no clue where this recipe that I’m sharing with you came from. But I do remember making it almost weekly for a long time. It is easy, really tasty, and it was a little less intimidating for me because the veggies were what I considered at the time to be “normal”. It wasn’t until this recipe that I really learned to love and appreciate the power of the bell pepper!

Over the years very little has changed with this dish-in fact even my sister who is the biggest critic of my food LOVES this recipe! But recently I was rethinking this old favorite of mine and realized that one simple addition could really kick it up a notch. That is, the addition of my favorite meat alternative, Field Roast Mexican Chipotle Sausage! This is in NO way sponsored, I just love this brand and this sausage is honestly such a great addition to a meal like this.

Although the name is “Mexican Chipotle”, this specific flavor is really just the perfect spicy sausage that goes well with Mexican-inspired dishes but also Cajun-inspired dishes like this one. This is a very Jambalaya-type meal so the flavors are familiar and the sausage adds a nice heartiness that will leave you totally satisfied!

Let me warn you that with the addition of the Field Roast sausage, this ends up being quite spicy! You can control this by either omitting the sausage, choosing a different brand, and/or omitting or cutting back on the Cajun Spice Blend. Tony Chachere’s has quite the kick but honestly nothing rivals it in my opinion! I usually add a conservative amount while cooking and then sprinkle more on just before eating to control the heat level just a bit. Also note that this specific brand tends to be a little saltier so instead of salting liberally like I would usually suggest, really just a few pinches will do the trick while sauteeing your veggies and cooking your rice!

I love to cut my peppers in half but you could also just trim off the tops and stuff them that way—whatever tickles your fancy! I think it looks fun with the stems in tact! I should also add that you could totally eat this without the peppers, too! In fact, whenever I make this there is always just a little bit of filling left after I’ve stuffed all my peppers so I just go ahead and snack on that while I’m waiting for the peppers to cook!

Also, I have a general rule about green peppers and that rule is that I hate them and will never use them. HA! So add those to my short list of veggies that you’ll never see in any of my recipes. The other two being tomatoes and mushrooms, of course…which aren’t even veggies but whatever, you get my point. BUT I do understand that some people actually do like green peppers and if you happen to be one of those people then I suppose you could also stuff some of those too. I greatly prefer my red, yellow, and orange combo of peppers but you do you, mmkay?

When you’re ready to stuff your peppers, don’t hold back!! Make sure you’re getting filling into all the cracks and crevices! Don’t be afraid to get a little messy too…I like to fill them all the way up and add a little extra on top just in case.

One tip I have when using the Field Roast sausages (and maybe other brands too) is not to let the sausage stew or simmer for too long because it tends to break it down a little and loses the flavor so you end up biting into a piece of bland faux-meat and that is not my favorite thing. You could even sautee the sausage before adding it to the pot to lock in the juices and flavors if you didn’t mind taking that extra step. I think throwing them in just before you’re ready to stuff your peppers so they are warmed through is just fine though.

Lastly I definitely recommend topping with a vegan sour cream (Tofutti is my favorite brand), or you could also make your own homemade sour cream using cashews. Now obviously I love me some cashew sour cream…however for something like this I want something that is texturally a little different, and something that I know is going to be a cold and refreshing contrast to the heat these peppers pack!

A dollop of sour cream, a few sprigs of cilantro, and an extra shaking of Tony Chachere’s and you are GOOD TO GO.

This Recipe Is:

• 100% Plant Based

• Gluten Free (if you omit the Sausage or use a gluten-free brand like Beyond Meat)

• Easy

• SPICY

• Versatile (omit the peppers, add beans, use a different grain)

Spicy Cajun Stuffed Peppers (VEGAN & GLUTEN-FREE Opt.)

Alix | January 2020

• prep time: 20 minutes
• cook time: 20 minutes
• total time: 40 minutes

Servings: 4-6

Ingredients:

• 4 large Bell Peppers
• 1 cup white or brown rice (cooking time may need to be adjusted depending on the type of rice you choose)
• 1-1 1/2 cups Vegetable Broth or water
• 1 14 oz can crushed tomatoes
• 2 Large carrots, peeled and diced
• 2 Celery Stalks, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp Tony Chachere's Cajun Spice Blend
• 1/2 tsp Salt, pepper to taste
• 1 package Field Roast Mexican Chipotle Sausage (4 links), cut into medallions
• Tofutti brand vegan sour cream, optional
• Cilantro for garnishing, optional

  Instructions:

• Preheat the oven to 400 degrees.
• Prepare your peppers by slicing in half (or slicing the tops off) and removing the seeds and ribs. Place in a casserole dish and set aside.
• Sautee your carrots, onion, and celery in oil or water until softened or about 5 minutes. Add your garlic and continue cooking for 1 minute.
• Add in your cajun spice blend and stir until veggies are coated. (Add more or less to your liking)
• Next add in your crushed tomatoes, rice, and veggie broth or water. Bring to a boil then turn down, and let simmer for about 15-20 minutes until rice is cooked.
• Stir mixture to loosen up any remaining liquid and add in your sausage, if using.
• Scoop your mixture into prepared peppers and bake for 20 minutes until peppers are just starting to soften. (If you like your peppers to be more tender I'd suggest pre-baking them for about 10-15 minutes before adding the stuffing.
• Add whatever toppings you desire and enjoy!