Protein-packed Vegan Stuffed Bell Peppers

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 6 stuffed bell peppers
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

INGREDIENTS

6 large bell peppers, any colour

1 tsp (5 mL) oil

1 medium yellow onion, chopped

3 cloves garlic, crushed

1.5 cups (175 g) vegan mock ground beef*

1 tsp (5 g) cumin

1 tsp (5 g) italian mix  

1/2 (3 g) tsp turmeric 

pepper and salt to taste 

3/4 cup (170 g) meatless tomato pasta sauce  

1.5 cup (300 g) cooked mung beans, or other preferred bean or lentil**

1.5 cup (300 g) cooked brown rice**

1/2 cup (100 g) chopped ripe olives of choice (I used green olives)

INGREDIENTS: Optional Garnish

Avocado slices

Hot sauce

Chili flakes

Green onion, sliced into thin rings

Red onion, diced

Cilantro, chopped 

Directions

1. Cut the bell peppers in half lengthwise and discard the seeds and membranes. Sprinkle the insides of the bell peppers lightly with salt. 
2. In a pan on high heat, add the oil and onions and sauté until lightly browned, about 5 minutes, adding 2 Tbsp (30 mL) of water as needed to deglaze the pan. Then add the garlic and sauté for another 2 minutes. 
3. Then add the ground beef and spices and cook for 2-3 minutes to allow the flavours to meld. Finally, stir in the pasta sauce, cooked brown rice, beans and olives. 
4. Pre-heat the oven. Stuff the peppers with the rice mixture and place in a baking dish. Bake uncovered in 350 F/ 180 C oven for 30-40 minutes, depending on how roasted you like your bell peppers. 
5. Serve with garnish of your choosing and enjoy! 

Notes

1. *If you don’t have vegan ground beef,  substitute for equal parts beans and rice.
2. ** Made from cooking 3/4 cup (150 g) dry brown rice, and 3/4 cup (150 g) dry mung beans. 
3. If cooking from dry beans, this is about 1 cup dry beans. If using canned chickpeas, this is the amount in a 500 g can. 
4. Variations: add other vegetables of your choosing such as fresh tomato or corn. 
5. Speed-it-up: using canned beans or substituting the rice for quinoa (if cooking the rice from dry) speeds up the process.
6. Storage: store in an air-tight container in the fridge for up to 4 days.