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Vegan Stuffed Bell Peppers – Traditional

There are SO many different ways to make Vegan Stuffed Bell Peppers, but today we’re just going the traditional route with Gardein Beefless Ground as the meat replacement. Bell peppers, beefless ground, rice, tomato sauce, and seasonings is all you need to whip up this dish of deliciousness yourself!

To begin, you need to cook the rice. If you have a rice cooker, simply add in the rice, water, and Better Than Bullion paste and mix until the paste is completely dissolved. If you don’t have a rice cooker, WHAT ARE YOU DOING WITH YOUR LIFE? But, you can cook it according the package directions as well. I suggest adding the Better Than Bullion for more flavor, but just water will do just fine.

While the rice is cooking, Preheat the oven to 425Β°F. Boil enough water to cover the peppers in a large pot. Cut 4 bell peppers tops off and take out all the insides and discard (like pictured). Add the gutted bell peppers to the boiling water and allow to boil for 5-7 minutes. This step is important in assuring the bell peppers are cooked perfectly in the oven later.

Dice up the left over bell pepper and the onion and mince the garlic clove. Heat 1 tbsp of oil in a large pan and sautee the diced pepper and onion for 3 minutes, then add the minced garlic and sautee another 2 minutes, or until fragrant. Add the other 3 tbsps of oil (or water), then the beefless ground (I used Gardein, but whatever brand is your favorite will work just as well) and continue to cook for for 8 minutes or until fully the beefless is fully cooked.

Once the rice is finished,

dump it in a large mixing bowl. Add the beefless ground and sauteed vegetables, half of the can of tomato sauce, and Italian seasoning and mix until well combined.

stuffed bell peppers

In a 9×9 baking pan, pour enough tomato sauce (about half a cup) to cover the bottom of the pan. Set boiled bell peppers in the pan and fill each pepper with the rice mixture, pressing down to fit as much as possible into each. Fill the rest of the pan up with the extra filler. Top with the rest of the tomato sauce and cover with aluminum foil. Bake for 30-40 minutes. If you want to add vegan cheese, remove at 30 minutes, take off the aluminum foil, top with cheese, then bake for 15 minutes longer, or until the cheese has melted.

Vegan Stuffed Bell Peppers

Servings: 4
Prep time: 10 minutes
Cook time: 1 hour

Ingredients:

  • 1 1/2 cup uncooked rice
  • 3 cups water +1 tsp Better Than Bullion paste
  • 5 bell peppers
  • 1 medium onion
  • 1 large garlic clove
  • 13.7 oz bag of beefless ground
  • 1 tbsp + 3 tbsp oil (or water)
  • 2 tbsp Italian seasoning
  • 28oz can tomato sauce
  • *optional – vegan cheese

Steps:

  1. In a rice cooker, add the uncooked rice, water, and Better Than Bullion paste and mix until the paste has dissolved. Cook according to rice cooker directions (or rice package directions, if not using a rice cooker)
  2. Preheat the oven to 425Β°F
  3. Bring about 8 inches of water to a boil in a large pot.
  4. Cut the tops off 4 of the bell peppers and take out as much of the insides as possible and discard them. Submerge the 4 gutted peppers in the boiling water and allow to boil for 5-7 minutes. Remove from water and set aside.
  5. Dice the extra bell pepper and onion, and mince the garlic clove.
  6. Heat 1 tbsp oil over medium heat in a skillet, then sautee the pepper and onion for 3 minutes, add the minced garlic, and cook an additional 2 minutes, or until fragrant.
  7. Add the beefless ground to the skillet and sautee for about 8-10 more minutes, or until fully cooked.
  8. Add the cooked rice, the beefless mix, Italian seasoning, and 1/2 of the can of tomato sauce to a large mixing bowl and mix until well combined.
  9. In a 9×9 baking pan, cover the bottom of the pan with tomato sauce (about 1/2-3/4 cup). Set the boiled peppers in the pan and fill them with the rice/beefless mixture. Fill the rest of the pan with the leftover rice mix.
  10. Pour the rest of the tomato sauce over the top and cover with aluminum foil. Bake for 30-40 minutes
    *If you are adding vegan cheese, cook for 30 minutes, remove the foil, top with cheese, and cook for 15 minutes, or until the cheese has melted
  11. Remove from the oven (remove the foil, if no cheese) and allow to cool for about 10 minutes before serving.

Amanda
PP

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