Loaded Bell Peppers

3.0 (2 reviews)
Vegan

Loaded Bell Peppers

Print

Ingredients

  • 2 sun-dried tomatoes, diced
  • 1/4 cup diced onion
  • 2 garlic cloves, halved
  • 1 cup water
  • 1 vegetable bouillon cube
  • 1 cup diced, canned tomatoes
  • 1 fresh tomato, diced (optional)
  • 3/4 cup instant brown rice
  • 1/2 cup red wine
  • 1 cup beefless crumbles
  • 2 bell peppers, top removed and seeded

Instructions

  • Preheat oven to 350 degrees F.
  • In a saucepan, over medium-high heat, combine the sun-dried tomatoes, onion, garlic, and water. Cook until the tomatoes are soft, about 5 to 6 minutes. Add the bouillon cube and canned tomatoes and simmer for 10 to 15 minutes. Add the diced tomato, rice, and red wine and simmer until the rice is almost done (adding water as necessary), about 10 minutes.
  • Stir in the beefless crumbles and cook until heated through, about 5 minutes. Remove the pan from the heat, take the garlic halves out, and fill the bell peppers with the mixture.
  • Place the peppers into a baking dish and surround them with the remaining sauce. Cover with tin foil and bake until the peppers are tender, and the rice is fully cooked, about 20 minutes.

Makes 2 servings

Rated 3.0/5 based on 2 reviews
GET PETA UPDATES
Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

Get the Latest Tips—Right in Your Inbox
We’ll e-mail you weekly with the latest in vegan recipes, fashion, and more!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.