Vegan MoFo, Day 18: Peppers Stuffed with Sauerkraut and Rice with Grilled Tomatoes

This meal could become my new go-to comfort food dinner. No joke! It's not something my husband would ever eat (he complained again when I told him I was baking peppers filled with sauerkraut, haha!), but this is definitely something I found really yummy. All I had to purchase for this meal was the 2 peppers. I got to use some lovely organic tomatoes from my friend, Paul, that had started out green and finally turned into beautiful reds.

Rice and Grilled Tomatoes

adapted from Meatless Meals, page 111 (she calls them "grilled" but that's not true)

serves 4--supplies starch, fat, and some mineral matter

1 cup rice, rinsed

2 cups water

1/4 tsp salt

1 tsp curry powder

1 Tbsp vegan butter

2-3 tomatoes sliced

2 Tbsp vegan butter

salt and black pepper

Cook rice per usual instructions. Once cooked, plate rice, sprinkle with curry powder, and dot with vegan butter. In a non-stick pan, cook sliced tomatoes in vegan butter until tender. Sprinkle with salt and pepper, and flip gently. Serve with rice.

{stuffed peppers!}

{savory tomatoes}

Peppers Stuffed with Sauerkraut
adapted from Meatless Meals, page 176
serves 4--supplies necessary mineral elements and some starch

2 large red peppers
1 cup sauerkraut
1/4 cup bread crumbs
1/4 cup nutritional yeast
1/2 small onion, thinly sliced
1/4 tsp red pepper flakes
1/8 tsp paprika
1/4 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
4 Tbsp wheat germ

Wash peppers, then slice in half and remove seeds and veins. In a medium or large saucepan, boil the peppers for 5 minutes and then remove and cool until you are able to handle them. Mix sauerkraut, bread crumbs, nooch, and seasonings in a bowl. Stuff peppers with mixture and sprinkle with wheat germ. Place peppers into a greased baking dish, fill baking dish with 1/2" water, and bake at 350 degrees F for about 30 minutes.

{didn't have good expectations for these but was totally impressed}

{I had white rice on hand, but you could certainly use brown or wild rice, just cooked longer}

Day 18 already! I'm looking forward to this weekend and making some more fun and easy recipes to share with you :)

Jes

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