Vegan Stuffed Peppers
by Karissa's Vegan Kitchen
Vegan stuffed peppers with rice, meatless "beef", and a rich tomato sauce.
Servings: 8
Calories: 182kcal
Ingredients
- 4 bell peppers color of choice
- 1 tablespoon oil
- 1 vidalia or yellow onion chopped
- 4 cloves garlic minced
- 1½ cup vegetable broth set ½ cup aside for baking
- 1 (14.5 ounce) can diced tomatoes
- 4 ounces tomato sauce
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 cups cooked rice cold, leftover rice is best
- 1 pound vegan ground beef uncooked
- 3 tablespoons fresh parsley finely chopped
Instructions
- Preheat oven to 350°F.
- Cut each bell pepper in half lengthwise (from stem to bottom.) Remove the stem and seeds.
- Heat oil on medium heat. Saute onions until translucent. Add garlic and saute for an additional minute.
- Add diced tomatoes, 1 cup of vegetable broth, tomato sauce, and seasonings (oregano, cumin, salt, and pepper.) Simmer for 5 minutes on low heat.
- In a bowl, mix together the rice, vegan beef, and parsley. Mix in 1 cup of the sauce.
- Stuff each pepper with the beef and rice mixture.
- Place the peppers, stuffing side up, into a 9x13 baking dish. Add the remaining ½ cup of vegetable broth to the bottom of the dish. Spoon the remaining sauce over the peppers. Cover the dish with foil.
- Bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, or until the filling is 160°F.
Nutrition
Serving: 1pepper | Calories: 182kcal | Carbohydrates: 20g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 532mg | Potassium: 203mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2152IU | Vitamin C: 80mg | Calcium: 21mg | Iron: 1mg