Meatless stuffed bell peppers recipe

Stuffed peppers are a great healthy meal. On their own, they contain the veggies, proteins, carbs and fats you need for a well-balanced meal. You won't have to prepare anything else, it's all there!

Here's a tasty meatless stuffed bell pepper recipe. Inspired by Louisiana's signature dish, jambalaya, our stuffed peppers won't leave you cold.

Try the recipe as is or adapt it to your own taste, but be sure to make enough for the next day!

Serves 6 | Cook time : 60 min | Plant-based

Ingredients to prepare the meatless stuffed bell peppers recipe

• 1 cup Lundberg Wild Blend Rice
• 1 3/4 cup vegetable broth or water 
• 1 lb meatless ground beef substitute
• 6 bell peppers, cut in halves
• 15 oz canned diced tomato
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup jalapeno peppers, cored and diced
• 1/4 cup extra virgin olive oil
• 2 tbsp garlic, minced
• 2 tbsp tomato paste
• 1 tbsp sea salt
• 1 tbsp paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• As garnish, parsley, avocado, shredded cheese or Queso

Steps for the meatless stuffed bell peppers recipe

Add rice and vegetable broth or water in a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low-simmer, and cook for 50 minutes. Remove from heat, keep covered, and let steam for 10 minutes.

In a medium sauté pan, heat olive oil over medium heat and add onion, celery, and jalapeno. Sauté for 5 minutes. Add meatless ground beef substitute and sauté until browned, or about 5 minutes. Add garlic, canned tomatoes, tomato paste, salt, and spices. Sauté for 10 additional minutes. Set aside.

In a large bowl, combine cooked rice and vegetable mixture until fully incorporated. Fill each bell pepper half and bake at 350°F for 20 minutes.

Garnish with parsley, avocado, Queso or shredded cheese.

Enjoy!

Recipe by Lundberg