Ingredients
Directions
Bring water to a boil; add rice. Reduce heat, cover, and cook for 30 minutes or until tender.
While the rice is cooking, heat a skillet over medium-high heat. Add the onions and cook until translucent, about 3–5 minutes. Add 1–2 tablespoons of water to deglaze the pan as needed.
Once the onions are translucent, add the vegan meat crumbles or beans, as well as the garlic, paprika, cumin, and basil. Stir and cook until warmed through, about 2–3 minutes. Taste for optional salt and pepper. Set aside.
Meanwhile, mix together half of the tomato sauce and optional mayo in a small bowl. (Omit this step if youʼre not using mayo.)
Cut off the tops of the peppers and set aside. Remove and discard the seeds and membranes from the peppers by scoring the membranes and pulling them out.
At this point, preheat the oven to 400 degrees F.
Arrange the peppers in a baking dish without the tops.
Once the rice is finished cooking, stir it into the vegan meat crumble or bean mixture. Add the tomato sauce and mayo mixture (or just plain tomato sauce) and stir to combine.
Spoon an equal amount of the mixture into each pepper.
Pour half of the remaining tomato sauce over the peppers, careful not to make them overflow too much. Put tops back on peppers.
Bake for 30 minutes.
Take off the tops and add the rest of the tomato sauce over the peppers. Add optional cheese over peppers, and bake for an additional 10 minutes.
Sprinkle red pepper flakes on top of stuffed peppers, if desired. Serve hot!
Chef's Notes
Substitutions
Substitute black or wild rice for brown rice.
Substitute red or white onion for yellow onion.
Substitute regular or smoked paprika for Hungarian paprika.
Instead of vegan meat crumbles or beans, use 1 pound of chopped mushrooms. Or try a combination of beans and crumbles or beans and mushrooms.
For the vegan cheese, use your favorite store-bought brand of vegan feta cheese or make your own Almond Ricotta Cheese or Vegan Feta.
Use homemade Easy Vegan Mayo in place of store-bought vegan mayo.
Prep Ahead
Make your homemade cheese ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Bring water to a boil; add rice. Reduce heat, cover, and cook for 30 minutes or until tender.
While the rice is cooking, heat a skillet over medium-high heat. Add the onions and cook until translucent, about 3–5 minutes. Add 1–2 tablespoons of water to deglaze the pan as needed.
Once the onions are translucent, add the vegan meat crumbles or beans, as well as the garlic, paprika, cumin, and basil. Stir and cook until warmed through, about 2–3 minutes. Taste for optional salt and pepper. Set aside.
Meanwhile, mix together half of the tomato sauce and optional mayo in a small bowl. (Omit this step if youʼre not using mayo.)
Cut off the tops of the peppers and set aside. Remove and discard the seeds and membranes from the peppers by scoring the membranes and pulling them out.
At this point, preheat the oven to 400 degrees F.
Arrange the peppers in a baking dish without the tops.
Once the rice is finished cooking, stir it into the vegan meat crumble or bean mixture. Add the tomato sauce and mayo mixture (or just plain tomato sauce) and stir to combine.
Spoon an equal amount of the mixture into each pepper.
Pour half of the remaining tomato sauce over the peppers, careful not to make them overflow too much. Put tops back on peppers.
Bake for 30 minutes.
Take off the tops and add the rest of the tomato sauce over the peppers. Add optional cheese over peppers, and bake for an additional 10 minutes.
Sprinkle red pepper flakes on top of stuffed peppers, if desired. Serve hot!
