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Vegan Stuffed Bell Peppers | Simmer & Sage

Vegan Stuffed Bell Peppers

Plant-based protein blended, rice and Tex Mex seasonings make the filling for this healthy, low fat meal
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8 peppers

Ingredients
  

  • 1 10-12oz. package plant-based beef crumbles
  • 8 bell peppers
  • 2 cups white rice cooked
  • 1 cup plant-based cheddar cheese grated
  • 1 onion diced
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. chili powder
  • 1/2 Tbsp. cumin
  • 3/4 tsp. paprika
  • 3/4 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • fresh cilantro garnish, optional

Instructions
 

  • Preheat oven to 400 degrees.
  • Rinse and dry the peppers. Slice the tops off of the peppers and remove the stems and seeds. Arrange the peppers in a 9x13 baking dish. Drizzle generously with olive oil. Roast 20 minutes. 
  • While the peppers are roasting, make the filling: Heat 1 Tbsp. oil over medium heat in a large skillet. Saute the onion until slightly softened. Add the "beef" and saute 6-8 minutes, until browned. Remove from heat. Stir in the cooked rice and spices. 
  • Remove the peppers from the oven. Stuff with the "beef" mixture. Place back into the oven for another 20 minutes. Sprinkle cheese over top and bake another 10 minutes. Garnish with cilantro, if desired.
Keyword dairy free, gluten free, low fat, vegetarian, vegan
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