Vegan Stuffed Peppers with Beyond Meat
These comforting and high protein vegan stuffed peppers with beyond meat are the perfect Sunday dinner for the whole family and come together in about 20 minutes of hands on time.
Ingredients
- 2 tablespoons extra virgin olive or avocado oil
- 1 pound Beyond Meat or your favourite veggie ground
- 1 medium onion diced
- 2 carrots scrubbed and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 12 oz jar pizza sauce I used Rao’s pizza sauce
- 1 cup parsley minced
- 1 cup cooked grain I’ve used rice, wheat berries, and quinoa
- 6 large (or 8 medium) peppers tops cut off and cored
- 1 cup shredded vegan cheese optional
Instructions
- Preheat oven to 400 degrees fahrenheit (200 degrees Celsius).
- Heat oil in a large skillet over medium heat. Add onion, carrot and celery, stirring occasionally until onion is glossy and vegetables begin to soften, about 7-10 minutes. Add garlic, stirring constantly for 1 minute.
- Add garlic powder, onion powder, oregano, salt, pizza sauce, veggie ground and cooked grain along with 1 cup of water. Stir and simmer 3-4 minutes, until liquid mostly absorbed. Turn off heat. Stir in parsley. Taste and adjust spices or salt if necessary.
- Place peppers in a high-rimmed baking dish and stuff with veggie mixture. Cover dish tightly with foil and bake for 45 minutes. Remove from oven and add cheese if desired. Place back into the oven and bake for another 10-15 minutes until peppers are starting to brown and cheese is melted.
- Remove from oven and let sit for 5 minutes before serving.
Notes
Peppers will keep well, covered, in fridge for 3-4 days. Either dice up and reheat in skillet or rewarm, individually wrapped in foil and placed on a baking sheet, in 400 degree oven for 20-25 minutes until warm.