Stuffed Bell Peppers
Stuffed Bell Peppers
These bell peppers are a meal all on their own – delicious, satisfying and nutritious.
  • CourseVeggie Main Courses
  • CuisineAmerican
  • DietVegan
# of Servings 8
Serving Size 1/2 bell pepper
Prep Time Cook Time
20minutes 55minutes
Stuffed Bell Peppers
Stuffed Bell Peppers
These bell peppers are a meal all on their own – delicious, satisfying and nutritious.
  • CourseVeggie Main Courses
  • CuisineAmerican
  • DietVegan
# of Servings 8
Serving Size 1/2 bell pepper
Prep Time Cook Time
20minutes 55minutes
Ingredients
  • 4 bell pepper (red)(chopped)
  • 2C rice (wild blend)
  • 2Tbsp olive oil
  • 12oz hamburger crumbles (meatless)
  • 1C yellow onions(chopped)
  • 1C mushrooms (crimini)(chopped)
  • 4 garlic cloves(minced)
  • 1tsp thyme (dried)
  • 1tsp sage (dried)
  • 1Tbsp oregano (dried)
  • 1/2tsp salt
  • 1/2tsp black pepper
  • 1 tomato(chopped)
  • 1C mozzarella cheese (almond)(shredded)
  • 1/3C Parmesan cheese (non-dairy grated)
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.
  2. 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.
  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.
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.

Mainly Vegan Chef's video

© Mainly Vegan LLC
Nutrition Facts
Stuffed Bell Peppers
Amount Per Serving
Calories 252 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg 0%
Sodium 492mg 21%
Potassium 127mg 4%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 2g
Protein 16g 32%
Vitamin A 82%
Vitamin C 199%
Calcium 24%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Footprint (for Recipe’s Default # of Servings)
84.3 Water saved (gallons)
181.1 Manure not deposited (pounds)
255.7 Grains / feed not consumed (pounds)
444.1 Methane not created (gallons)
5,434 CO2 not released (pounds)
.005 Animal lives saved