My inspiration for this recipe came from my mom’s stuffed green bell peppers. I like to use red bell peppers because they are riper, sweeter, and more nutritious than green.
This recipe is written for 4 servings but there is enough filling to serve 5. So if you’re expecting an extra guest, simply have an extra bell pepper on hand.
Note: Store-bought seitan usually contains salt
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...