These bell peppers are a meal all on their own – delicious, satisfying and nutritious.
Add to Shopping List
This recipe has been added to your Shopping List
- 4 bell pepper (red) (chopped)
- 2 C rice (wild blend)
- 2 Tbsp olive oil
- 12 oz hamburger crumbles (meatless)
- 1 C yellow onions (chopped)
- 1 C mushrooms (crimini) (chopped)
- 4 garlic cloves (minced)
- 1 tsp thyme (dried)
- 1 tsp sage (dried)
- 1 Tbsp oregano (dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tomato (chopped)
- 1 C mozzarella cheese (almond) (shredded)
- 1/3 C Parmesan cheese (non-dairy grated)
Cut the bell peppers in half lengthwise; place in a large baking dish with 1/4 inch of water in the bottom of the pan. Bake at 350 degrees for 15 to 20 minutes or until the peppers are slightly tender when pierced with a fork.
Prepare the rice according to the package directions.
Heat the olive oil in a large pan; saute the soy crumbles, onion, mushrooms, garlic and spices for 10 minutes or until heated through and the veggies are cooked. Add the rice, tomato and shredded mozzarella cheese to the mixture.
Remove from the heat and fill the bell peppers with the rice mixture; top with the Parmesan cheese and bake at 350 degrees (covered) for 20 to 25 minutes.
You can use green, orange and/or yellow bell peppers instead of or in addition to the red bell peppers.
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC