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Vegetarian Stuffed Peppers

Victoria DeMelo
Experience these deliciously savoury of Vegetarian Stuffed Peppers, where bell peppers are generously filled with a flavourful mixture of rice, textured vegetable, black beans, and a medley of spices, all topped with melted cheese. This recipe is satisfying, wholesome, and an easy dinner idea!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, Main Course, Side Dish
Cuisine American
Servings 8 Servings
Calories 309 kcal

Ingredients
  

  • 4 Bell Peppers (any colour)
  • 1 Cup White Rice
  • 1 Cup Textured Vegetable Protein
  • 2 Cups Vegtable Broth
  • 2 Tablespoons Oil
  • 1 Medium Onion, diced
  • 4 Cloves Garlic, minced
  • 1 Cup Corn
  • 1 Can (15oz) Black Beans or Kidney Beans, drained and rinse
  • 1 Can (15oz) Diced Tomatoes
  • ½ Teaspoon Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Cayenne, Chilli Powder, Cumin and Oregano (each)
  • 1 Lime, juiced
  • 2 Cups Shredded Cheese (or Vegan Cheese Shreds)
  • ¼ Cup Parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the bell peppers, slice them in half (lengthwise) and remove the seeds and membranes. Set them aside in a baking dish.
    4 Bell Peppers (any colour)
  • Cook the white rice according to the package instructions. Set it aside. In a bowl, combine the TVP and vegetable broth. Let it soak for about 10 minutes until the TVP absorbs the liquid and becomes soft.
    1 Cup White Rice, 1 Cup Textured Vegetable Protein, 2 Cups Vegtable Broth
  • In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and chopped onion. Sauté for about 3-5 minutes until the onion becomes translucent.
    2 Tablespoons Oil, 1 Medium Onion,, 4 Cloves Garlic,
  • Add the cooked rice, soaked TVP (no need to drain), black beans, diced tomato can (with juice) corn, and all the spices to the skillet. Stir well to combine. Add lime juice to the mixture and stir until everything is well incorporated.
    1 Cup Corn, 1 Can (15oz) Black Beans or Kidney Beans,, 1 Can (15oz) Diced Tomatoes, ½ Teaspoon Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Cayenne, Chilli Powder, Cumin and Oregano, 1 Lime,
  • Stuff each bell pepper with the filling mixture, pressing it down gently to pack it. Sprinkle shredded cheese on top of each pepper.
    2 Cups Shredded Cheese (or Vegan Cheese Shreds)
  • Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender.
  • After 30-35 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and slightly golden. Remove from the oven, garnish with fresh parsley, and let them cool for a few minutes before serving. Enjoy! :)
    ¼ Cup Parsley,

Video

Nutrition

Serving: 1Serving (1/2 Pepper)Calories: 309kcalCarbohydrates: 36gProtein: 14gFat: 13gSaturated Fat: 6gCholesterol: 30mgSodium: 622mgPotassium: 440mgFiber: 7gSugar: 6gVitamin A: 1137IUVitamin C: 83mgCalcium: 228mgIron: 3mg
Keyword 30 minute dinner, healthy dinner, meal prep, vegetarian
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