Stuffed Peppers with Cranberry–Soy Filling
This festive dish honors Mexico’s Day of the Dead, a holiday where families remember loved ones with celebrations, flowers, and traditional foods. But its bold flavors also shine at U.S. gatherings—whether you’re hosting friends, sharing a family meal, or serving something unforgettable.
Ingredients
Calories:
696
Protein:
33
g
- 4.0 cups dry textured soy protein
- 4.0 cups boiling water (for hydrating soy)
- 5.0 tbsp. vegetable oil
- 1.0 onion, chopped
- 2.0 cloves garlic, minced
- 1.0 potato, diced small
- 1.0 carrot, diced small
- .5 cups tomato purée
- 1.0 cups cranberry juice
- .5 cups soy sauce
- .5 cups dried cranberries, chopped
- .5 cups sliced almonds
- 4 poblano or green bell peppers, roasted, peeled, deseeded, and deveined
- .5 cups vegan sour cream or crema
- Marigold flower petals, for garnish (optional)
Preparation
- Hydrate the soy: Place TVP in a bowl, cover with 4 cups boiling water, and let sit for 4–5 minutes. Drain, rinse, and squeeze out excess water.
- Cook the vegetables: In a large skillet or saucepan, heat 5 tbsp. oil over medium heat. Sauté the onion and garlic until softened. Add the potato and carrot and cook until they begin to soften.
- Build the filling: Stir in the hydrated soy. Add tomato purée, cranberry juice, and soy sauce. Reduce heat and simmer until most of the liquid has evaporated.
- Finish the filling: Stir in the chopped cranberries and almonds. Mix well and cook for another 2–3 minutes.
- Stuff the peppers: Carefully fill each roasted pepper with the cranberry–soy mixture.
- Garnish and serve: Top with vegan sour cream and marigold petals, if using. Serve warm.
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