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Stuffed Bell Peppers

These bell peppers are a meal all on their own – delicious, satisfying and nutritious.

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Servings
1/2 bell pepper
Calories Cholesterol Sat Fat Carbs
252 0mg 2g 33g
Recipe Footprint (for Recipe's Default # of Servings)
84.3 Water saved (gallons) [animal consumption only]
181.1 Manure (pounds) not deposited into the environment
255.7 Grains / feed (pounds) not consumed by animals
444.1 Methane (gallons) not created by animals
5,434 CO2 (pounds) not released into the atmosphere
.005 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 55 minutes
Ingredients
  • 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)
Course Veggie Main Courses
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 55 minutes
Ingredients
  • 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)
Servings
1/2 bell pepper
Calories Cholesterol Sat Fat Carbs
252 0mg 2g 33g
Recipe Footprint (for Recipe's Default # of Servings)
84.3 Water saved (gallons) [animal consumption only]
181.1 Manure (pounds) not deposited into the environment
255.7 Grains / feed (pounds) not consumed by animals
444.1 Methane (gallons) not created by animals
5,434 CO2 (pounds) not released into the atmosphere
.005 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. 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.
    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.
  2. Prepare the rice according to the package directions.
    Prepare the rice according to the package directions.
  3. 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.
    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.
  4. 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.
    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.
Recipe Notes

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.

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