The pepper is vibrant and fresh and adds a delicious new take on this nostalgic classic. This is also a super fun one for dinner dates as it’s a nice little conversation starter, with it being a twist on an old standby.
Cheesesteak Stuffed Peppers [Vegan]
- 1 onion, sliced
- 8 ounces (225 g) cremini or baby bella mushrooms, sliced
- 1 cup (235 g) seitan, thinly sliced
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons (28 ml) soy sauce
- 2 large green bell peppers
- 1 cup (115 g) vegan cheddar shreds
- 2 scallions, thinly sliced
- Preheat the oven to 425°F (220°C, or gas mark 7). Line a sheet pan with parchment paper.
- Add the onion, mushrooms, and seitan to the sheet pan. Drizzle with oil, sprinkle with salt and pepper, and toss to combine. Add the soy sauce, and toss one more time to coat the ingredients. Bake for 15 minutes.
- While that is baking, cut the bell peppers in half lengthwise. Remove the stem, core, and seeds. Add 2 tablespoons (14 g) of cheese to the inside of each pepper.
- Remove the sheet pan from the oven. Divide the mixture among the 4 pepper halves. Top with remaining cheese and bake the stuffed peppers for 35 minutes, until the skin on the peppers is just starting to shrivel and the cheese has melted.
- Top with scallions.
As vegan cheeses go, they have come a long way but they still are not the same as traditional dairy cheeses. If you can’t find vegan cheddar shreds, use mozzarella or whatever you can find. If you prefer provolone, which is often used on a typical cheesesteak sandwich, there is a brand of vegan provolone slices. Cut them up and use in place of the shreds. It’s not that serious. Swap out vegan cheese variations as needed for the same ooey gooey cheesesteak results!