Recipes

Vegan Stuffed Hot Chile Peppers

Reynolds® Parchment Paper  Spicy  Vegan  Vegetable  Vegetarian 

• Cooking Time: 45 minutes
• Servings: 6-8 peppers
• Preparation Time: 15 minutes
• 6 or 8 hot chile peppers (any kind will do)
• 3 TBSP chopped crimini mushrooms
• 2 TBSP canned spinach (drained)
• 1 half of a roasted red bell pepper, chopped fine
• 3 cloves of garlic, pressed or minced fine
• 3 or 4 TBSP panko bread crumbs
• 2 TBSP vegan "cream cheese" (e.g., Tofutti)

Preheat oven to 400˚ F.

To prepare each pepper, slice off the top part and use a small utensil (like a paring knife) to scoop out as much pith and as many seeds as you can.

Mix all other ingredients until well combined.

Using a spoon, stuff the chile peppers with the mixture.

Place stuffed peppers on a cookie sheet lined with Reynolds Parchment Paper for easy cleanup.

Bake in the oven for 30-45 minutes, until peppers are soft and the filling is steamy.

Enjoy, but keep a glass of milk and a piece of bread handy!

My vegan roommate and I came by a windfall of CSA chile peppers and, in order to use them all at once, concocted a vegan stuffing and baked them. These peppers were so hot they brought tears to my eyes (and caused me to run for a glass of milk!). Got to love the spicy foods!

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