How to make:
Vegan Stuffed Peppers
These vegan stuffed peppers are super weeknight friendly! You can whip up these easy stuffed peppers in just about an hour.
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hour 10 minutes
Author:
Yield:
6 1x
Ingredients
- 2/3 cup uncooked rice (any variety works)
- 6 bell peppers
- 1 pound vegan ground beef*
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 14.5-ounce can diced tomatoes
- 2 cups spinach, chopped (optional)
- 2 teaspoons Italian seasoning
- 1/4 teaspoon ground black pepper
- Salt, to taste
- 1 cup vegan shredded mozzarella cheese
Instructions
- Preheat oven to 350ºF.
- Cook rice according to package directions. You should have about 2 cups of cooked rice.
- Cut the tops off of the bell peppers and remove the core. Place bell peppers in a baking dish. (You can also cut the bell peppers in half and place them in the baking dish, as shown in the photos.)
- In a medium pot over medium heat, add vegan ground beef. Cook until browned, about 5 minutes. Add onion, stir, and cook 5-7 minutes, until onions are lightly browned. Add garlic, stir, and cook for 1 minute. Add tomato paste and stir; cook for another minute. Add diced tomatoes, spinach, Italian seasoning, and pepper. Stir, taste, and season with salt if desired.
- Spoon the stuffing mixture into the bell peppers until all stuffing is used. Top bell peppers with cheese.
- Cover pan with foil. Bake for 30 minutes, then remove foil and bake for 5-8 minutes, until cheese is melty.
Notes
*Examples of this are Beyond Beef Plant-Based Ground and Impossible Plant-Based Burger Ground. You could also use vegan ground crumbles. Textured vegetable protein (TVP) or 1 block tofu would work, but you will have to compensate for missing flavor and sodium with more spices and salt.
Find it online: https://www.emilieeats.com/vegan-stuffed-peppers/