Delicious Stuffed Red Peppers


  • 2 red bell peppers
  • 3 large baking potatoes, cubed
  • 1/2 c. soy buttermilk *
  • 3 garlic cloves, finely chopped
  • 1 tsp. dried or fresh thyme leaves
  • 1/2 c. shredded Daiya vegan cheese
  • 1/4 c. vegan parmesan cheese
  • 1 tsp. sea salt
  • 1 tsp. McKay’s chicken style seasoning
  • 2 Tbsp. vegan sour cream
  • paprika for garnish


  1. Cook potatoes in a small amount of water. Drain and place hot potatoes in a medium mixing bowl.
  2. Add soy buttermilk, garlic, thyme, vegan parmesan, salt, chicken style and vegan sour cream. Mash until smooth.
  3. Cut peppers in half and remove seeds. Stuff with potato mixture.
  4. Sprinkle with vegan cheese and paprika. Bake at 350 about 30 minutes, or until cheese melts.

* To make your own soy buttermilk, add 2 teaspoons lemon juice to 1/2 cup unsweetened soy milk.

Browse Cook(s): Holmes Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.