Vegan Stuffed Bell Peppers – Easy Dinner Recipe

Vegan Stuffed Belle Peppers

I’m slowly working on veganizing my recipes. I’m not religious 100% vegan like my sister, but I’m trying to stay plant=based when I’m not travelling. When I’m travelling, I’ll try any local food. Usually it takes several attempts to get the vegan recipe right. This recipe was an exception, it came out amazing first time I cooked it, no adjustments needed. Here is vegan stuffed bell peppers recipe.

What kind of bell peppers should I use?

Honestly, it doesn’t matter, any kind would work. Red peppers are naturally a bit sweated compared to yellow and green. I prefer green bell peppers when I make non-vegan version of this recipe. This time I used yellow peppers cause local grocery has them on sale.

Recipe substitutions

You can use any herb of your choice to substitute cilantro. Cilantro is by far my favorite herb, but parsley or oregano will work too. Oregano will give the recipe very distinct Italian meatball-like taste.

You can also substitute fresh tomato with half can dices tomatoes.

How to make Vegan Stuffed Bell Peppers

Ingredients:

• 6 medium red or yellow bell peppers
• 2 cups cook white rice
• 1 cup diced yellow or white onion
• 3 cloves garlic, minced
• 1 large tomato
• 1 tsp olive oil
• 1 lb plant-based ground beef (Beyond Beef or any other)
• 1/2 cup cilantro chopped
• 1/2 cup vegan parmesan(optional) to garnish
• 1 tsp salt(or less to taste)
• 3-4 cups of water

Instructions:

1. Preheat oven 400° degrees
2. Cut bell peppers in half (leave stems if desired) and then remove ribs and seeds.
3. Boil the water and pour two cups or so of water over the tomato. Let it cool for 3-5 mins. Remove the skin from tomato, chop tomato and set aside
4. Pour the remaining hot water into a baking dish. The baking dish should be large and deep enough to fit peppers with about ½ inch of water
5. Place peppers cut side down in water, cover with foil and bake for 20 minutes
6. Heat olive oil in a large skillet over medium heat. Add onion and sauté 3-4minutes. Add plant-based ground in chunks and let sear until browned on the bottom, about 3 minutes.
7. Break up plant-based ground, toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through, about 1 minute longer. Add chopped tomatoes , cook for about 5-7 minutes. Remove from heat, the settle for 10 minutes and and drain off excess liquid.
8. Mix plant-based filing with rice.
9. Reduce oven temperature to 350° Turn peppers upright and fill with plant-based &rice filling. Cover with Foil and continue to bake for 20 minutes.
10. Remove from oven, sprinkle with vegan cheese to garnish and serve warm.