Plant Based Stuffed Green Pepper Food

PLANT-BASED STUFFED GREEN PEPPER

Plant-Based Stuffed Green Pepper image

Green pepper stuffed with vegan ingredients. Use organic ingredients if possible.

Provided by newday2d

Categories Everyday Cooking Vegan

Time 1h20m

Yield 4

Number Of Ingredients 10

Ingredients

6 tomatoes - peeled, seeded, and chopped
1 onion, chopped
3 stalks celery, diced
1 cup water
1 (8 ounce) can tomato sauce
2 teaspoons salt, divided
½ teaspoon ground black pepper, divided
1 ½ cups cooked brown rice
1 teaspoon dried basil
4 green bell peppers, tops and seeds removed

Steps:

Combine tomatoes, onion, celery, water, tomato sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large saucepan; bring to a boil. Reduce heat and simmer until onion is tender, 10 to 15 minutes.
Combine remaining 1 teaspoon salt, 1/4 teaspoon black pepper, brown rice, and basil in a bowl. Fill green bell peppers with rice mixture. Carefully place peppers in the tomato sauce mixture, spooning some sauce over tops of peppers.
Cover saucepan and simmer until peppers are tender, 40 to 45 minutes.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 38.3 g, Fat 1.5 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 1498.7 mg, Sugar 12.6 g

BROWN RICE STUFFED PEPPERS

Brown Rice Stuffed Peppers image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 medium red, yellow or orange bell peppers
1 1/4 teaspoons kosher salt, divided
2 tablespoons olive oil
Half a pound plant-based ground meat, such as Beyond Meat
2 shallots, chopped
1 fennel, cut into 1/3-inch pieces
1/4 teaspoon dried oregano
1 1/2 cups cooked brown rice
One 14-ounce can baby Roma or cherry tomatoes, such as Mutti, crushed by hand
1 cup baby spinach, chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh basil leaves, chopped
1/4 teaspoon freshly ground black pepper
3/4 cup grated Provolone piccante cheese or mozzarella cheese

Steps:

Preheat the oven to 375 degrees F.
Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.

BROWN RICE STUFFED BELL PEPPERS

Brown Rice Stuffed Bell Peppers image

Filled with brown rice, plant-based meat and loads of flavorful Italian ingredients, these tasty bell peppers are a great vegetarian option.

Provided by Giada De Laurentiis

Categories dinner Main Course

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

4 medium red, (yellow or orange bell peppers)
1 1/4 teaspoons kosher salt, (divided)
2 tablespoons olive oil
Half a pound plant-based ground meat, (such as Beyond Meat)
2 shallots, (chopped)
1 fennel, (cut into 1/3-inch pieces)
1/4 teaspoon dried oregano
1 1/2 cups cooked brown rice
One 14-ounce can baby Roma or cherry tomatoes, (such as Mutti, crushed by hand)
1 cup baby spinach, (chopped)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh basil leaves, (chopped)
1/4 teaspoon freshly ground black pepper
3/4 cup grated Provolone piccante cheese or mozzarella cheese

Steps:

Preheat the oven to 375 degrees F.
Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.

Nutrition Facts : ServingSize 4, Calories 321

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