Vegetarian Beef Stuffed Peppers
Savor the hearty, comforting flavors of these Vegetarian Beef Stuffed Peppers—a plant-based twist on a classic favorite! Featuring vibrant bell peppers filled to the brim with a savory mixture of vegetarian ground beef, fluffy cooked rice, and aromatic herbs like oregano and basil, this recipe is a crowd-pleaser for vegetarians and meat-eaters alike. A layer of golden, bubbly mozzarella cheese crowns each pepper, while a sprinkle of fresh parsley adds a burst of color and freshness. Perfect for weeknight dinners, this easy-to-make dish is ready in just under an hour and offers a satisfying combination of textures and flavors. Whether you’re feeding the family or meal prepping for the week, these stuffed peppers deliver on taste, nutrition, and comfort.
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Recipe Information
Ingredients
- 4 whole bell peppers (any color)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 whole garlic cloves, minced
- 14 ounces vegetarian ground beef
- 1 cup cooked rice
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a thin layer from the bottom to help them stand upright.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
Add the vegetarian ground beef to the skillet and cook until browned, breaking it up with a spatula, about 5-7 minutes.
Stir in the cooked rice and tomato sauce. Mix well.
Season the mixture with oregano, basil, salt, and pepper. Cook for another 2 minutes until the flavors meld together.
Place the bell peppers in a baking dish, standing upright. Spoon the mixture into each bell pepper, packing it tightly.
Top each stuffed pepper with shredded mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Remove from the oven and let cool slightly. Garnish with chopped fresh parsley, if desired.
Serve warm and enjoy your Vegetarian Beef Stuffed Peppers!
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 42.3 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1159 mg | 89% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2839 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
