‘Beef’ and Orzo-Stuffed Peppers

3.5 (4 reviews)
Vegan

‘Beef’ and Orzo-Stuffed Peppers

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Ingredients

  • 1 cup orzo pasta
  • 4 peppers (green, orange, red, or yellow)
  • 2/3 cup tightly packed fresh parsley
  • 1/4 cup vegan parmesan “cheese”
  • 2 Tbsp. chopped walnuts
  • 1 1/2 tsp. dried basil
  • 1 tsp. salt, divided
  • 1 clove garlic
  • 1/4 cup plus 1 Tbsp. olive oil, divided
  • 12 oz. vegan ground beef-style crumbles
  • 1 medium tomato, seeded and chopped
  • 1 12-oz. jar tomato sauce

Instructions

  • Preheat the oven to 350°F.
  • Cook the orzo pasta according to the directions on the package. Drain and set aside.
  • Fill a large pot with water and bring to a boil. Cut the tops off the peppers (save them) and scrape out the insides, removing the seeds. Place the peppers into the boiling water, simmer for 3 minutes, remove from the water, and invert them onto a paper towel to drain.
  • Place the parsley, soy parmesan, walnuts, basil, 1/2 tsp. of the salt, and the garlic into a food processor and pulse until blended. With the food processor running, slowly add 1/4 cup of the olive oil and continue processing to form a smooth pesto.
  • In a large skillet, brown the beef-style crumbles in the remaining oil over medium heat. Stir in the orzo, pesto, the remaining 1/2 tsp. of salt, and the chopped tomato. Continue cooking, stirring frequently, until the mixture is heated through.
  • Pour the tomato sauce into an 8-inch glass baking dish. Fill the peppers with the “beef” mixture and place them into the baking dish. Put the pepper tops back on and bake for 20 minutes.

Makes 4 servings

Stuffed mini-peppers

Rated 3.5/5 based on 4 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind