Stuffed Bell Peppers
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Our Stuffed Bell Peppers are packed with vibrant bell peppers and rich tomato sauce, providing an array of essential nutrients. Bell peppers, bursting with Vitamin C, enhance your immune system and keep your skin radiant, while the lycopene-rich tomato sauce nurtures your heart. Perfect for preserving your vitality and embracing a healthier lifestyle.
Equipment
- Saucepan
- sauté pan
- large bowl
- 9x13 baking dish
- medium pan
- potato masher
- a heatproof bowl
Ingredients
- 1 cup long grain white rice
- 2 cups water
Sauce
- 1 onion diced
- ½ cup celery diced
- ½ cup carrots diced
- 1 cup crimini mushrooms sliced
- 1 tbsp olive oil
- 2 cups marinara sauce
- 1 cup vegetable broth
- 1 tbsp red wine or red wine vinegar
- ½ tsp crushed red pepper flakes
- ½ tsp Italian spice blend
Peppers
- 1 lb veggie Italian sausage meat
- 1 can diced tomatoes 14 oz
- ¼ cup Italian parsley chopped
- 4 cloves garlic minced
- 2 tsp salt
- 1 tsp black pepper
- 1 pinch cayenne pepper
- 1 cup vegan Parmesan cheese
- 5 large bell peppers with the tops cut off
- ¼ cup gluten free bread crumbs
Instructions
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to simmer. Cover until rice is tender and liquid has been absorbed about 15 minutes. Set rice to the side. Meanwhile, preheat the oven to 375℉
- Prepare the sauce. Sauté half of the minced garlic, salt, pepper, chili flakes, Italian seasoning, onion, celery, carrots, mushrooms with olive oil over medium high heat until the vegetables begin to soften about five minutes. Transfer half of the vegetables to a large bowl and set aside.
- Next, into the saucepan add the marinara sauce, vegetable broth and red wine and simmer for one minute. Pour the sauce mixture into a 9x13 baking dish and set aside.
- In a medium pan over medium high heat, pour 1 tablespoon olive oil into pan. Next add half of the minced garlic, salt and pepper. Next add the veggie meat and mash with a potato masher to create crumbles. Sauté veggie meat for approximately 5 minutes then set aside in a heat proof bowl.
- Using a large mixing bowl, combine cooked ground veggie meat, tomatoes, Italian parsley, salt, black pepper, and cayenne pepper into the bowl reserved with the carrot, celery, onion, and mushroom mixture. Stir in the cooked rice and Vegan Parmesan cheese.
- Stuff the bell peppers with the veggie meat mixture. Arrange the stuffed bell pepper halves in the baking dish over the tomato sauce. Sprinkle with the remaining cheese and cover the baking dish with aluminum foil and bake at 375℉ degrees for 45 minutes.
- Remove the stuffed peppers from the oven. Next set your over to broil. While oven heat is adjusting, sprinkle the stuffed peppers with a little bit more Parmesan cheese and bread crumbs and place back in the oven under broil for one minute. Garnish with Italian parsley, serve and enjoy.
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More About This Recipe
Tips for the Perfect Stuffed Peppers
- Choose the Right Peppers: Look for large, firm bell peppers that can hold a generous amount of filling. Red and yellow peppers are sweeter, while green peppers have a slightly tangier flavor.
- Pre-Cook the Rice: Cooking the rice ahead ensures it’s perfectly fluffy and absorbs all the flavors of the filling.
Crispy Topping Hack: To get that golden, crispy breadcrumb topping, broil the stuffed peppers for just a minute after baking. Keep a close eye on them, though—they brown quickly! - Make Ahead: Prepare the filling and stuff the peppers in advance. Cover and refrigerate them, then bake when you’re ready for an easy, stress-free dinner.
Kitchen Tools You’ll Need
- Large Mixing Bowl: Essential for combining the filling ingredients.
- 9x13 Baking Dish: Perfect for holding the peppers and marinara sauce.
- Potato Masher: Great for breaking up the veggie sausage into crumbles.
- Aluminum Foil: Keeps the peppers moist and tender during baking.
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