Easy Vegan Stuffed Peppers
Try these delicious vegan stuffed peppers with a hearty filling of grains and vegetables. A nutritious family-friendly dinner ready in under 45 minutes.
Equipment
- mixing bowl
- whisk
- rubber spatula
- non-stick skillet
- spatula
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup buttermilk at room temperature
- 1 large egg at room temperature
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries rinsed and dried
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until fully combined.
- In a separate medium bowl, whisk the room temperature buttermilk, room temperature egg, melted butter, and vanilla extract until the mixture is smooth and uniform.
- Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together with a rubber spatula until just combined; a few small lumps in the batter are fine.
- Gently fold the rinsed and dried blueberries into the batter until they are evenly distributed, being careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or neutral oil.
- For each pancake, pour about 1/4 cup of batter onto the hot skillet and cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- Carefully flip each pancake with a spatula and cook for another 1 to 2 minutes on the second side until golden brown and cooked through.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.