Stuffed Peppers

(4)
Stuffed Peppers
"We’ve partnered with @redgoldtomatoes to create a veganized version of their Savory Stuffed Peppers! For our recipe, we swapped out the ground turkey with vegan “meat” crumbles, and replaced the feta with non-dairy feta. We love, love, love stuffed peppers, and this recipe had our taste buds dancing with excitement. These Savory Stuffed Peppers are the perfect weeknight meal."
-- @plantbased.passport

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!

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  • Recipe Card
Prep time: 10mins
Cook time: 35mins
Serves or Makes: 4

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.

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