Mom’s Stuffed Peppers

Let me just say, as far as comfort food goes… I love stuffed peppers! They are very easy to make vegan, and I’ve stuffed them with all types of fillings made from ingredients like beans, tofu, lentils, rice and veggies. But back when I was growing up, my Mom would make them the traditional way, stuffed with ground meat and rice. As much as I’m not a huge fan of faux meats, I really enjoy some of the Beyond Meat products, including their Beefy Crumbles (found in the frozen food aisle). They are soy-free, gluten-free and non-GMO, high in protein, and have great texture and seasoning. They are very versatile and can be added to all kinds of dishes! (Note: If you don’t want to use Beefy Crumbles, you can substitute 1 cup cooked lentils) 🙂

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3-4 large bell peppers (any color)
1 cup of rice (any style), uncooked
2 cups veggie broth
1 pkg white mushrooms, chopped
1 med onion, chopped
1 small can tomato paste
1 cup (or approx 1/2 bag) Beyond Meat beefy crumbles
Seasonings: Salt, onion powder, garlic powder, dried parsley

 

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Pre-heat over to 350 degrees.
Cut peppers length-wise and clean.
Arrange cut side up in baking pan.

Bring veggie broth and seasonings to a boil and add rice.
Cover and simmer according to type of rice (usually 15-17 min for white rice)

 

hcv_stuffedpeppersbeefycrumbles-1-1While rice is cooking, heat oil in a frying pan.
Add onion and mushrooms and cook until tender.
Add beef crumbles and saute a few more minutes.

 

 

 

hcv_stuffedpeppersbeefycrumbles-1-3Add saute mixture to rice and combine well.
Spoon rice mixture into pepper halves.
Top each pepper with some tomato paste.
Add 1/4″ water to bottom of baking pan and cover with foil.

 

 

Bake at 350 for 40 min covered and 10 min uncovered.
(Btw, they smell heavenly in the oven!)

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These are great served with a green veggie or salad!

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