Plant-Based Stuffed Peppers
from Tiffany at eatathomecooks.com
Servings: 8
Calories: 300kcal
Ingredients
- 2 cups rice or whole-grain of choice wild rice, brown rice, quinoa, farro
- 1 onion diced
- 2 cloves garlic crushed
- 15 oz. can diced tomatoes with juice
- 15 oz. can black beans drained and rinsed
- 1 cup frozen corn
- 1 tsp. oregano
- 1 tsp. hot sauce
- 1 Tbs. balsamic vinegar
- salt & pepper to taste
- 4 large bell peppers any color
- 15 oz. can tomato sauce
- ½ tsp. garlic powder
- ½ tsp. onion powder
Instructions
For stovetop rice:
- Bring 2 cups wild or brown rice, 2½-3 water and ½ tsp. salt to a boil.
- Cover and reduce heat to simmer for about 40 minutes.
- Allow rice to stand for 10 minutes and fluff with a fork.
For Instant Pot rice:
- Place brown rice and 2½ cups water in the instant pot. Close the lid and seal.
- Cook the rice for 17 minutes on high pressure.
- Do a quick pressure release.
For the peppers:
- In a large skillet over medium heat, cook the onion until soft. Add a bit of water if it starts to stick to the skillet.
- Add the garlic, tomatoes, beans, corn, oregano, hot sauce, vinegar and salt and pepper to the skillet.
- Cook over medium heat until hot and bubbly.
- Slice the peppers in half lengthwise, remove the core and seeds. Place in a casserole dish.
- Stir the finished rice together with the contents of the skillet.
- Use a spoon to fill each pepper half with the mixture.
- Stir together the tomato sauce, garlic powder and onion powder. Pour over the peppers.
- Cover the dish with foil and bake at 350° for 45 minutes.
Nutrition
Calories: 300kcal | Carbohydrates: 63g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 828mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2870IU | Vitamin C: 118mg | Calcium: 78mg | Iron: 4mg