Vegan Stuffed Peppers
These vegan stuffed peppers are a quick and easy dish that uses up anything and everything! Filled with vegan ground beef and leftover rice, it's affordable and takes seconds to prep.
Ingredients
- 1 large onion sliced
- 1 lb vegan ground beef or vegan crumbles
- 1 cup cooked rice
- 1 lb can crushed tomatoes 425 grams
- 1 tsp salt
- 1 tsp garlic powder
- 4 large bell peppers with innards scooped out
- 1/4 cup vegan parmesan cheese optional
Instructions
- Preheat the oven to 180C/350F. Line a small baking dish and set aside.
- In a non-stick pan, add some olive oil and place it over medium heat. Add the onions and fry for 1-2 minutes. Add the vegan ground beef crumbles and cook until no longer pink. Add the tomatoes, cooked rice, and spices, and stir fry for 4-5 minutes.
- Remove the pan from the heat and distribute the mixture amongst the four bell peppers.
- Place the filled bell peppers into the baking dish and sprinkle with parmesan cheese. Bake the bell peppers for 10-15 minutes, or until tender.
Notes
TO STORE: Leftover stuffed peppers can be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place stuffed peppers in a large container and store them in the freezer for up to 2 months.
TO REHEAT: Reheat in a preheated oven for 10 minutes.
Nutrition
Serving: 1servingCalories: 195kcalCarbohydrates: 25gProtein: 13gFat: 3gSaturated Fat: 1gSodium: 590mgPotassium: 424mgFiber: 4gSugar: 9gVitamin A: 5136IUVitamin C: 212mgCalcium: 25mgIron: 1mg
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