Italian Vegan Stuffed Peppers

Vegan Stuffed Peppers features a flavorful mix of veggies, herbs, and protein for a hearty and delicious lunch, dinner, or meal prep idea!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, heat oil over medium heat, add onion, garlic and crumbled tofu, saute for 5 minutes.

Step 2

Add the zucchini, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce (250 ml), cook for 2 minutes or so.

Step 3

Add rice and mix to combine. Remove from heat.

Step 4

Fill each bell pepper with vegetable mixture, making sure to pack it well. Optionally, sprinkle with mozzarella or vegan shredded cheese. Pour the remaining tomato pure (150 ml) in, around the peppers. Cover with lid or tin foil.

Step 5

Place dish on the center rake and bake for 35 – 40 minutes on 180C. Remove cover and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.

Step 6

Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley. I used smaller bell peppers so I served 2 per person - feel free to adjust.

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