Stuffed Bell Peppers

Wholesome and hearty stuffed bell peppers, packed with flavorful rice, savory veggie sausage, and a rich marinara sauce. Perfect for a comforting and nutritious meal!
Bell peppers are high in vitamins A and C, which support immune health and vision. The vegetables add fiber to the dish, which aids in digestion and helps maintain a healthy gut.
This recipe is gluten free and vegan!
Check out the full recipe on my website here: www.christinea...
Full recipe below ⬇️
Ingredients:
- 1 cup long grain white rice
- 2 cups of water
For the sauce:
- 1 onion, diced
- ½ cup celery, diced
- ½ cup carrots, diced
- 1 cup crimini mushrooms, sliced
- 1 tablespoon olive oil
- 2 cups of marinara sauce
- 1 cup vegetable broth
- 1 tablespoon red wine or red wine vinegar
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon Italian spice blend
For the peppers:
- 1 pound veggie Italian sausage meat
- 1 can diced tomatoes, 14 ounces
- ¼ cup Italian parsley, chopped
- 4 cloves of garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- Pinch of cayenne pepper
- 1 cup vegan Parmesan cheese
- 5 large bell peppers, with the tops cut off
- ¼ cup gluten free bread crumbs
Instructions:
Step 1
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to simmer. Cover until rice is tender and liquid has been absorbed about 15 minutes. Set rice to the side. Meanwhile, preheat the oven to 375°.
Step 2
Prepare the sauce. Sauté half of the minced garlic, salt, pepper, chili flakes, Italian seasoning, onion, celery, carrots, mushrooms with olive oil over medium high heat until the vegetables begin to soften about five minutes. Transfer half of the vegetables to a large bowl and set aside.
Step 3
Next, into the saucepan add the marinara sauce, vegetable broth and red wine and simmer for one minute. Pour the sauce mixture into a 9x13 baking dish and set aside.
Step 4
In a medium pan over medium high heat, pour 1 tablespoon olive oil into pan. Next add half of the minced garlic, salt and pepper. Next add the veggie meat and mash with a potato masher to create crumbles. Sauté veggie meat for approximately 5 minutes then set aside in a heat proof bowl.
Step 5
Using a large mixing bowl, combine cooked ground veggie meat, tomatoes, Italian parsley, salt, black pepper, and cayenne pepper into the bowl reserved with the carrot, celery, onion, and mushroom mixture. Stir in the cooked rice and Vegan Parmesan cheese.
Step 6
Stuff the bell peppers with the veggie meat mixture. Arrange the stuffed bell pepper halves in the baking dish over the tomato sauce. Sprinkle with the remaining cheese and cover the baking dish with aluminum foil and bake at 375 degrees for 45 minutes.
Step 7
Remove the stuffed peppers from the oven. Next set your over to broil. While oven heat is adjusting, sprinkle the stuffed peppers with a little bit more Parmesan cheese and bread crumbs and place back in the oven under broil for one minute. Garnish with Italian parsley, serve and enjoy.
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How can something so taste be so easy. I love this recipe 😊