My mom used to make us stuffed peppers as a kid— and it’s something we haven’t really thought of making in our new plant-based lifestyle. It was fun recreating this with my mom, but with a healthier kind of “red meat”— one that is made out of plants. We used the Herbivorous Butcher’s meatless meat crumbles for this recipe, but you could use Beyond Meat or like brand. If you want, you could even swap in a 1-2 cups cooked lentils! They work great for a beef replacer in recipes. I use it often in my tacos and chilies.
- 1 cup cooked brown rice (or quinoa)
- 4 bell peppers
- 2 Tbsp ground flax + 6 Tbsp water (~⅓ cup)
- 1 medium onion (chopped)
- 2 cups vegan beef crumbles (e.g. Herbivorous Butcher or Beyond Beef)
- 2 tbsp nutritional + extra for topping
- 1 tbsp Italian blend
- 1 cup tomatoes (chopped)
- 1-2 tbsp tomato paste (optional)
- Tomato or marinara sauce
- If the rice is not prepared, combine ¼ cup uncooked rice to ½ cup water. Bring to a boil and then reduce heat to medium until soft.
- Wash the peppers. Cut a circle around the top of the pepper and remove the seeds. In a large pot, cover the peppers with water and bring to a boil. Cook until the peppers are tender. Cook time will be about ~2-5 minutes after water is boiling.
- In a small bowl, combine flax with water. Mix well and set aside for several minutes until it thicken.
- In a skillet, saute the onions until translucent. Add in the meatless crumbles. Heat until warm.
- Preheat oven to 350F.
- In a bowl, combine the cooked rice, flax “egg”, meatless beef crumbles, onion, nutritional yeast, italian blend, and tomatoes. Add tomato paste if you’d like. Mix using a spoon until well combined.
- Stuff the peppers with the rice and meatless beef mixture. Stand them upright in a glass dish with sides. Pour sauce over the top and place the peppers in the oven for 15-20 minutes.
- Once finished, top with nutritional yeast. Serve with a big green leafy salad!