VEGAN SAVORY STUFFED PEPPERS
These Vegan Savory Stuffed Peppers are the perfect weeknight meal. They’re hearty, packed full of flavor, and easy to whip up!
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds vegan ground meat
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 ½ cups brown rice cooked
- 1 14.5 ounce can Red Gold® Diced Tomatoes 14.5 oz, drained
- 2 teaspoons fresh sage leaves chopped
- 2 teaspoons fresh thyme chopped, plus more for garnish
- ⅔ cup vegan feta cheese
- 4 large bell peppers tops removed, ribs and seeds removed
- ¼ cup sliced almonds
- chopped chives for garnish
Instructions
- Preheat the oven to 400º F. Add 1 tablespoon of olive oil to a skillet over medium heat. When the oil is hot add the vegan ground meat, 1 ½ teaspoons of salt and 1 ½ teaspoons of pepper, and sauté until the ground meat is just cooked through, about 6 minutes. Let the ground meat cool just slightly and add the rice, tomatoes, sage, thyme and half of the cheese. Stir to combine all the ingredients.
- Rub the red peppers with the remaining oil inside and out and season the outside of the pepper with the remaining salt and pepper.
- Divide the filling among the peppers. Press and pack the mixture into the the peppers so that all of the filling is used and comes just over the top of the peppers. Sprinkle with the remaining cheese and top with the almonds. Bake uncovered in an 8x8" casserole dish until the peppers have softened but still hold their shape, the center is hot and the cheese is golden brown, about 35 to 40 minutes. Garnish with chives and serve immediately.
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