Beyond Beef Stuffed Bell Peppers are a bright and colorful dish complete with roasted peppers, rice, veggies, and a plant-based protein. Stuffed peppers are traditionally made with ground beef but a few simple substitutes and voila, you have yourself a vegan meal. You can use any color bell pepper (use a variety of colors for a nice plating presentation) or even substitute the Beyond Beef with another plant-based protein product. Anything goes while you are creating this meal because these peppers are a meal in itself!
The recipe can be found here.
Start by preheating the oven to 375 degrees F. Set aside an 8×8 baking dish (if using 4 bell peppers) or a 9×13 baking dish (if using 6 bell peppers).
Use a knife to remove the tops of the bell peppers. Don’t remove too much of the top because you want to fill as much of the pepper as possible with the delicious filling.
Remove any seeds and set the peppers aside. If the peppers don’t stand on their own and tip over, you can carefully level off the bottoms, so they do stand up. Just be careful to not remove too much of the bottom or the filling will leak out!
Dice the tops of the peppers and set aside. This will be used as part of the filling.
Cook 1 ½ cups of rice according to package instructions. Once cooked, set aside. You can use white or brown rice.
Heat oil in a large skillet over medium heat. Add the yellow onion and cook until soft and translucent, about 5 minutes. Add the garlic and Italian seasoning. Stir to combine and cook for one more minute.
Add the Beyond Beef and use a spatula to break apart until it resembles a ground meat consistency. Cook and stir occasionally for 3-4 minutes.
Add salt and the diced bell peppers. Stir to combine and cook for an additional 3-4 minutes or until the Beyond Beef is cooked through.
Turn off the heat and add the rice. Stir to combine. Add the diced tomatoes (drain any liquid from the can first) and stir to combine.
Spoon the mixture into the bell peppers. Gently press down to make sure they are completely full. You will have enough filling for 4-6 peppers, depending on the size of the peppers and how full you stuff them. If you have any leftover filling, it tastes great on its own so it would work well to reheat and enjoy for lunch the next day.
Arrange the peppers in the baking dish, making sure they do not tip over. Use the sides of the baking dish and other peppers to prop any wobbly peppers up.
Sprinkle shredded vegan mozzarella cheese on top of each pepper.
Carefully pour ½ – 1 cup of water in the bottom of the baking dish. You don’t want to splash any liquid inside of the peppers.
Cover with foil and bake for 45-50 minutes. The peppers should be tender, and the filling will be hot and heated through.
Remove from the oven and carefully lift the peppers out of the baking dish with a spatula. Serve warm.
The recipe can be found here.
So good! You won’t know you are eating a plant-based protein vs ground meat. The texture and flavor of the filling is amazing and all the ingredients pair together well. I’ll definitely be making these again!