Vegan Stuffed Bell Peppers
Servings: 8
Calories: 231kcal
Vegan Stuffed Bell Peppers 🌱 Bright, colorful roasted peppers filled with veggies, brown rice, and protein in a savory, rich tomato-based sauce. It's a meal in itself!
Print Recipe
Equipment
- 4 qt covered saucepan or rice cooker
- 12" or larger skillet
- baking sheet
- Parchment paper (optional)
Ingredients
- 4 whole bell peppers red, orange, yellow, or green
- 1 C brown rice uncooked
- 2 tablespoon olive oil optional - see notes below
- 1 whole onion yellow or brown - diced
- 3 stalks celery diced
- ½ lb veggie burger crumbles chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ C vegan cheese grated - see notes below
- 28 oz crushed tomatoes 1 large can - or whole tomatoes pulsed in a blender
- 3 tablespoon tomato paste
- 3 tablespoon fresh herbs chopped - for garnish - basil, parsley, oregano . . .
Instructions
- Cut peppers in half. Wash, remove stems and seeds. Place on parchment lined baking sheet.
- Cook rice according to package directions.
- Preheat oven to 400°
- In a skillet over med-high heat, sauté onions and celery in olive oil until slightly tender
- Add burger crumbles
- Stir in dry seasonings
- Add crushed tomatoes and tomato paste - stir to combine. Lower heat to med-low
- Once rice is ready, add to ingredients in skillet. Thoroughly combine.
- Spoon filling into bell peppers
- Sprinkle peppers with grated parmesan or breadcrumbs (or both)
- Bake at 400º for 18 - 20 minutes, until cheese is lightly browned and pepper skins start to become slightly wrinkled
- Remove from oven. Allow peppers to sit for a few minutes before serving. Sprinkle with fresh herbs and enjoy!
Notes
🥕How to prepare this dish gluten-free: This recipe can be made entirely gluten-free by using gluten-free breadcrumbs . In this recipe, we use Beyond Meat Burger Crumbles, and Violife Parmesan - both are gluten-free products.
🥕This recipe can be prepared without added oil. Simply replace the olive oil with water when sautéing the onions and celery. Keep an eye on them so they don't burn. Just add more water if needed.
🥕Use whole tomatoes if you don't have crushed. Just pulse the whole tomatoes a few times in a blender.
🥕I sometimes add a tablespoon of maple syrup or agave nectar to my tomato sauces to help lower the acidic taste.
🥕Use whatever fresh herbs you have on hand. I love basil, oregano, or parsley.
Nutrition
Calories: 231kcal | Carbohydrates: 33g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 714mg | Potassium: 564mg | Fiber: 5g | Sugar: 6g | Vitamin A: 519IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 3mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
 |