Have leftover rice? Making stuffed peppers is a great way to totally transform those leftovers into a meal that feels new and interesting. Massel broth works great for rice recipes and to make it even better, it has an easy gluten-free option as well. This is not as much of a recipe as it is a simple suggestion as to what to do with those leftovers. You could make one or a dozens stuffed peppers in a matter of minutes. If you are gluten-free and desire the crunch on the top that the panko bread crumbs provides, substitute crushed up rice chex or rice puff cereal. If your diet is not constricted by dairy products, sprinkle some feta or goat cheese with the panko and olive oil. (Of course, use regular cream cheese instead of vegan cream cheese as well.)
(Serves: Serving size dependent on amount of leftovers)
Peppers cut in half (cleaned of seeds)
Cauliflower (cut in small pieces)
Onions (finely chopped)
Herbs of choice (finely chopped)
Massel vegetable stock powder or concentrate
Vegan cream cheese
Pranko bread crumbs
Ground pepper (to taste)
Place cleaned halved peppers on a baking sheet.
Preheat your oven to 350 F.
In a bowl mix equal parts of each: cooked rice, cauliflower, peas, onions and chopped herbs. You can put in any vegetable combination that you desire, but make sure that they are all cut rather small so that they cook evenly. You will want a big hefty handful of mixture to stuff each pepper.
Add a teaspoon of Massel powder to every 3 tablespoons of cream cheese. You want to add enough cream cheese to bind the vegetables together. If you are using the concentrate, add the cream cheese first to get the right consistency and then add the concentrate a little at a time.
Stuff each pepper half. Spread panko crumbs on top of each pepper and then drizzle with olive oil.
Place in oven and cook for about 35 minutes. You want to see that the pepper has cooked and the top is browned.