Not Your Mom’s Stuffed Peppers Redux
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: American
Serves: 4-6
Ingredients
  • 4-6 bell peppers (yellow, red, orange, or green)
  • 1 tablespoon sea salt
  • 1½ cup cooked organic brown rice
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 or 3 cloves garlic, minced or pressed
  • ½ of a 13.7-ounce package of Gardein Ultimate Beefless Ground, frozen
  • 1 15-ounce can Muir Glen organic diced tomatoes, drained and with the juice reserved
  • 2-3 tablespoons chopped flat leaf parsley
  • 4 ounces white cheddar, shredded
  • Sea salt and freshly ground black pepper
  • 3-4 tablespoons organic ketchup
  • 4 ounces cheddar cheese (or a vegan version), shredded
Instructions
  1. Trim the tops off your bell peppers and remove the core and seeds. Bring a couple of quarts of water to boil in a large pot and add the salt. Place the cored bell peppers in a steamer basket and put the steamer basket in the boiling water. Cover and cook about 3-4 minutes until the peppers are softened. Remove the steamer basket containing the peppers and let them cool.
  2. Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Please make your rice if you don't already have cooked brown rice on hand from a previous meal.
  3. Heat a large non-stick skillet over medium heat. Add the olive oil and then the onion. Cook until the onion is softened and translucent (about 7-8 minutes). Add the garlic and cook for another 30 seconds or so.
  4. Stir in the frozen Gardein Beefless Ground and cook for about 4-5 minutes. Add the drained diced tomatoes and rice and cook for a minute to heat through. Turn off the heat.
  5. Add the chopped parsley and about half of the shredded cheese to the skillet mixture and season with a little bit of sea salt and a lot of freshly ground black pepper.
  6. In a separate small bowl mix the reserved juice from the can of tomatoes and the organic ketchup.
  7. Spray a baking dish or individual ramekins with non-stick cooking spray, put in the peppers, and divide the stuffing mixture among however many peppers you are planning to stuff. Use a soup spoon to put the divided stuffing in each pepper and spoon some of the tomato juice and ketchup mixture over the top of each filled pepper. Then sprinkle on the remaining cheese and pop into the oven. [Note - If you are using ramekins, definitely put them on a rimmed cookie sheet to make them easy to get in and out of the hot oven.]
  8. Bake until the cheese is brown about 25 minutes. Serve right away to your hungry family!
Notes
© 2018 Nancy Olah
All Rights Reserved.

Please note that my cooking time assumes that you have cooked brown rice already on hand. If you don't, the rice should be the first thing you start - but if you have an instant pot, it only takes about 20 minutes.
Recipe by Fool a Carnivore at https://foolacarnivore.com/not-your-moms-stuffed-peppers-redux/