The Pioneer Woman Tasty Kitchen
Profile Photo

Vegetarian Stuffed Peppers

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I love stuffed peppers but finding a version that is vegetarian can be hard. This one is super easy, healthy and full of protein, nutrients and fiber! It’s definitely a keeper.

Ingredients

  • 1-½ cup Cooked Brown Rice
  • 4 whole Bell Peppers, Hollowed Out
  • 2 Tablespoons Olive Oil
  • ½ cups Red Onion, Finely Chopped
  • 16 ounces, weight Boca Meatless Crumbles
  • 2 cloves Garlic, Finely Chopped
  • 1-½ Tablespoon Worcestershire Sauce (vegan)
  • ¼ teaspoons Dried Oregano
  • 1 pinch Cayenne Pepper
  • ½ teaspoons Ground Cumin
  • 1 pinch Red Pepper Flakes
  • 5 dashes Frank's Red Hot Sauce
  • ½ cans (14 Oz. Size) Diced Tomatoes, Slightly Drained
  • ½ cans (15 Oz. Size) Corn Kernels, Drained
  • ¼ cups Water (if Needed, To Reach Desired Consistency)
  • Salt And Papper To Taste
  • ¼ cups Low Fat Or Fat Free Mozzarella Cheese

Preparation

You want to start by cooking the brown rice. That can take up to 30 minutes to cook. Cook according to package directions. If you are pressed for time, you can always use white rice.

You can also use regular meat if you want to make this dish for meat-eaters. Simply substitute the Boca crumbles for your favorite ground meat.

Start by getting a pot of salted water boiling. This will be used to blanch the peppers before stuffing them.

1). Cut a thin strip off the top of the bell pepper and remove the inside membrane and seeds. What you want to be left with is a little pepper cup or bowl.

2). Blanch the peppers in the boiling water 5 minutes (or up to 5 minutes for each) and then place them in a 9 x 13 baking dish with a little water on the bottom of the dish.

3), Preheat your oven to 350ºF

4). Heat some olive oil in a large skillet or pan and add the onion and cook through until softened or translucent.

5). Add the Boca crumbles. You may need to add a little water to help soften the crumbles and heat through.

7). Add in the garlic and stir.

8). Add the Worcestershire sauce and stir. We use a vegan kind we found, but if you eat meat and don’t mind anchovies, use the regular kind. Adding this sauce will mean you won’t have to add too much additional salt later on or at all.

9). Add in your spices: dried oregano, ground cumin, cayenne pepper, red pepper flakes (will add some heat in the background) and the Frank’s Red Hot sauce. You can add as little or as much of these ingredients as you like. You can also add them again later in the dish if you want more spice.

10). Drain a little liquid from the canned tomatoes and pour about half of the can into your skillet. If you drain too much, don’t fret – you can add water to help create a little sauce. You don’t want the filling to be runny, though.

11). Add in half a can of corn and stir.

12). When the brown rice is done, add that into the veggie mixture. Stir the whole mixture together and let it cook for 5 minutes or so.

13). Stuff each pepper liberally and top with a sprinkling of cheese (we used mozzarella, you can use any kind you like).

14). Bake for 25-30 minutes and enjoy!

Makes 4 servings.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of rachelhockey

rachelhockey on 7.21.2010

I made these tonight. I’m not a vegetarian so we used ground beef. They turned our very good! Really no suggestions for any changes, I thought the flavor was very good. I used one corn stalk instead of the canned corn, next time I may use 2 stalks because I love the sweetness of the corn. Thanks for sharing the recipe!

Related Recipes

Flaxseed Pudding
Profile Photo by Willamette Transplant in Special Dietary Needs
Four words: low carb healthy breakfast. This is an easy-to-prepare healthy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Curried Pork Chop and Potato Sheet Pan
Profile Photo by Nicolas in Special Dietary Needs
A sheet pan recipe that is full of life. Curry spiced...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Aunt Rocky’s Milk Chocolate or Vanilla Protein Pudding (Sugar Free)
Profile Photo by Roxana Lopez in Special Dietary Needs
This protein pudding was developed to support those who eat keto,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Vegan Cashew Queso
Profile Photo by Willamette Transplant in Special Dietary Needs
Using cashews, miso and nutritional yeast makes this vegan queso simply...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Summery Caprese Cobb Salad
Profile Photo by Lindsay @ FunnyLoveBlog in Special Dietary Needs
Caprese Cobb Salad with grilled chicken and corn is topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy