Stuffed Peppers
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A Note from Feedfeed
These vegan stuffed peppers are the perfect weeknight meal. Filled brown rice, vegan feta, diced canned tomatoes, and plant-based ground meat. They’re hearty, packed full of flavor, and easy to whip up!
- Recipe Card
Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs vegan ground meat
- 1 1/2 cups brown rice, cooked
- 1 (14.5 ounce can) Red Gold® Diced Tomatoes, drained
- 2 teaspoons fresh sage leaves, chopped
- 2 teaspoons fresh thyme, chopped, plus more for garnish
- 2/3 cups vegan feta cheese, divided
- 4 large bell peppers, tops removed, ribs and seeds removed
- 1/4 cup almonds, sliced
- Chopped chives, for garnish
- Salt, to taste.
- Freshly Ground Pepper, to taste.
Method
Step 1
Preheat the oven to 400º F. Lightly spray a 8x8 inch baking dish, set aside.
Step 2
Add 1 tablespoon of olive oil to a skillet over medium heat. When oil is hot add vegan ground meat, season generously with salt and pepper, and sauté until ground meat is just cooked through, about 6 minutes. Let cool slightly and add rice, tomatoes, sage, thyme and half of the cheese. Stir to combine.
Step 3
Rub red peppers with remaining oil inside and out and season the outside with more salt and pepper.
Step 4
Divide filling among peppers. Press and pack into peppers so that all of the filling is used and comes just over the top.. Sprinkle remaining cheese and top with almonds.
Step 5
Place pepper in prepared baking dish and bake uncovered until peppers have softened but still hold shape. Center should be hot and cheese golden brown, about 35 to 40 minutes.
Step 6
Garnish with chives and serve immediately.