Vegan Stuffed Peppers
This recipe is healthy and satiating, vibrant and flavourful. And it's an easy weeknight dinner recipe that you can whip together effortlessly.
Servings 6 people
- 6 bell peppers
- 1 tbsp coconut oil
- 3 cloves garlic finely chopped
- 1 yellow onion finely chopped
- 1 tomato chopped
- Pinch sea salt plus more for sprinkling
- Pinch pepper plus more for sprinkling
- 12 oz Vegan ground beef , such as Beyond Beef, Yves or Lightlife Plant-based Ground (or 1.5 cups green/brown lentils)
- 1 teaspoon Italian seasoning
- 1 cup cooked rice
- 1 cup tomato sauce
- 1/3 cup Homemade Vegan Mozzarella , or store-bought
- Fresh basil chopped, to sprinkle
Preheat oven to 400F/200C. Cut the tops off the bell peppers and scoop out the core and inner seeds. Nuzzle the bell peppers into a rectangular baking dish (9 x 13-inch).
In a saucepan combine the coconut oil, garlic, onion, tomato, a generous pinch of sea salt and pepper. Cook until softened and the onion turns translucent, about 10 minutes. Add the vegan ground beef (or lentils) and Italian seasoning and cook until browned. Pour in the rice and the tomato sauce. Stir to combine.
Stuff the bell peppers with filling and top each with mozzarella cheese. Sprinkle with more sea salt and pepper. Cover the baking dish with foil (or reusable cover) and cook for 40 minutes, or until the peppers are tender. Remove foil and cook for another 10 minutes, until the cheese is bubbly. Sprinkle with fresh basil and serve.
Nutritional information is a rough estimate.
Vegan mozzarella recipe can be found here. It will keep in the fridge for up to one week. Alternatively, you can use a store-bought alternative, or omit altogether.
Calories: 279kcal | Carbohydrates: 22g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 321mg | Potassium: 630mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4073IU | Vitamin C: 159mg | Calcium: 45mg | Iron: 2mg