Recipe- Vegan Stuffed Peppers For Dinner

This is a classic stuffed pepper recipe, made vegan. It’s healthy and satiating, vibrant and flavourful. And it’s an easy weeknight dinner recipe that you can whip together effortlessly.Vegan stuffed peppers are very easy and straight forward to make, but a few tips will help you to master this recipe.

To ensure proper baking, you have to cook the ingredients before stuffing your bell peppers. Cook the rice in advance, as well as the plant-based ground or lentils. Then, combine everything into a large deep skillet (sauces and spices) and cook together until warm and combined.

Ingredients

6 bell peppers
1 tbsp coconut oil
3 cloves garlic finely chopped
1 yellow onion finely chopped
1 tomato chopped
Pinch sea salt plus more for sprinkling
Pinch pepper plus more for sprinkling
12 oz Vegan ground beef , such as Beyond Beef, Yves or Lightlife Plant-based Ground (or 1.5 cups green/brown lentils)
1 teaspoon Italian seasoning
1 cup cooked rice
1 cup tomato sauce
1/3 cup Homemade Vegan Mozzarella , or store-bought
Fresh basil chopped, to sprinkle

Method

* Preheat oven to 400F/200C. Cut the tops off the bell peppers and scoop out the core and inner seeds. Nuzzle the bell peppers into a rectangular baking dish (9 x 13-inch).

* In a saucepan combine the coconut oil, garlic, onion, tomato, a generous pinch of sea salt and pepper. Cook until softened and the onion turns translucent, about 10 minutes.

* Add the vegan ground beef (or lentils) and Italian seasoning and cook until browned. Pour in the rice and the tomato sauce. Stir to combine.

* Stuff the bell peppers with filling and top each with mozzarella cheese. Sprinkle with more sea salt and pepper.

* Cover the baking dish with foil (or reusable cover) and cook for 40 minutes, or until the peppers are tender.

* Remove foil and cook for another 10 minutes, until the cheese is bubbly. Sprinkle with fresh basil and serve.