Classic stuffed peppers are filled with rice, ground beef, and cheese. They are great as an all in one meal or freeze in batches for meals for a later date. These vegetarian stuffed peppers are so delicious you won't miss the ground beef because the impossible beef is so delicious it won't disappoint in flavor.
The great thing about stuffed bell peppers are they are hearty and filled with umami flavor that packs a fist full of deliciousness to the tummy. You can easily feed a large family on a meal for two.
Frequently Asked Questions
How can I keep the peppers from falling over?
To keep your peppers from falling over, try not to over stuff the cavity of the pepper. Too much filling will tend to cause them to tilt over spilling all the good filling on the rack.
How long can I store stuffed peppers in the fridge?
I strongly recommend you store the stuffed peppers in an airtight container up to 4 days in the fridge. TO FREEZE: Use an airtight container and the peppers should be good up to 3 months.
Which is better to freeze uncooked peppers or cooked peppers?
Either way is ok to freeze cooked or uncooked but, make sure your stuffing is fully cooked before you pop them in an airtight container to freeze.
Ingredients Vegetarian Stuffed Peppers
Orange, Red, or Yellow Bell Peppers
1 lb Impossible beef
1 med chopped onion
1 chopped garlic clove
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
1 tsp soy sauce
3 tbsp salted butter
1/3 cup of peas
1/3 cup corn
1/3 cup black beans
1/3 cup chopped red bell pepper *optional
1 cup jasmine rice
2 cups vegetable broth
Let's Cook!
Preheat oven to 350°F
In a saucepan add 1 1/4 cup of vegetable broth to 1 cup of jasmine rice. Cook over medium heat. Bring to a rapid simmer.
Turn down to low to allow rice to simmer gently. Place a lid on and cook for 12 minutes or until the broth is absorbed.
In a cast iron skillet melt butter and neutral oil on medium to high heat. Add chopped onions and minced garlic. Cook until the onions are translucent and tender.
Add in the Impossible beef and season the meat with garlic powder, onion powder, kosher salt, black pepper, and soy sauce. Cook until the meat is brown.
Add in frozen corn, frozen peas, black beans, red bell peppers, and rice.
Blend well and until veggies are cooked.
Cut off the tops of the bell peppers and remove the seeds before adding the meat.
Fill each bell pepper with the rice mixture. Place the stuffed peppers on a casserole dish and bake in the oven for 30 minutes or until the peppers are tender.
Bon Appetit, ENJOY
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