Vegan Stuffed Peppers with Plant-Based Protein Recipe
Vegan stuffed peppers with plant-based protein are easy to make, healthy, and good clean eating. Packed with protein and whole grains.
Ingredients
- 4 bell peppers any color
- ½ lb plant-based mild or spicy sausage
- ½ lb plant based burger
- 2 cups mixture of brown and wild cooked rice
- 2 cups Italian style stewed tomatoes(liquid drained )
- 1 diced medium onion
- 2 garlic cloves finely minced
- 1 cup grated Italian style mixture of cheese (optional)
- ½ cup grated mozzarella cheese(optional)for topping
Directions
- Preheat oven to 350°F.
- Cook a mixture of brown and wild rice according to package instructions. It is ok if rice is a little chewy as it will cook more while baking.
- While the rice is cooking, Saute the plant-based protein sausage and burger until brown and crumbly. 8 - 10 minutes.
- Add the onions and saute until onions are translucent. 3- 5 minutes.
- Add the garlic and saute until fragrant.
- Put the sauteed plant-based protein, cooked rice, and tomatoes in a bowl and mix together.
- Add the optional cheese and mix in. If you are vegan, skip the cheese or use vegan cheese.
- Prepare the peppers for stuffing by cutting off their tops and removing the membranes and seeds. Place them upright in a greased baking dish.
- Stuff each pepper with ¼ of the mixture.
- Cover with a large plate and microwave for 15 minutes, uncover and add an additional optional 2 tbsp of cheese on top and bake in the oven for 10 - 15 minutes more or until peppers are tender.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 30 | 25% |
| Total Fat 3.4g | 4% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 361mg | 15% |
| Potassium 525mg | 15% |
| Total Carbs 17.06g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 9.73g | 6% |
| Protein 6.15g | 10% |
