stuffed pepper

Stuffed Bell Peppers

This recipe requires no meat ‘substitutes’ and invites you instead to forget about substitution and to just remove the meat component altogether. You won’t even miss it, I promise. One single serving of this dish is 16g of protein and it’s just veggies and rice. You can even eat 2 servings all to yourself for good measure.

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Stuffed Bell Peppers

Course Main Course
Cuisine Plant-based, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 humans

Ingredients

  • 2 Bell Peppers
  • 1 cup Brown rice (or quinoa or cauliflower rice)
  • 1 1/2 cup Vegetable broth
  • 1/4 cup Red cabbage
  • 1 cup Kale
  • 2 Tomatoes
  • 1 Red onion
  • 1 tsp Paprika

Optional toppings

  • 1 Avocado
  • a handful of Cilantro
  • 1/2 Lemon

Instructions

  1. Place your broth and rice in a saucepan and bring to a boil. Set to low and allow to cook for 20 minutes.

  2. Preheat oven to 350 F.

  3. Remove top and seeds from bell pepper and set aside.

  4. Chop onion, cabbage, and tomatoes. 

  5. Stir-fry vegetables until rice is ready and place rice in once cooked. Season with paprika and salt and pepper to taste.

  6. Stuff peppers with rice and vegetable mix and cook for 15 minutes. 

  7. Serve over any remaining rice and vegetable mix and enjoy!

Recipe Notes

Do you like to stuff your peppers with anything fancy? Let me know in the comments below.

vegan gluten free paleo easy simple primitivish

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