Best Vegetarian Deconstructed Peppers Recipes

VEGETARIAN DECONSTRUCTED PEPPERS

Vegetarian Deconstructed Peppers image

I took the traditional stuffed peppers and deconstructed it and gave it a twist with taco seasoning and made it vegetarian by using Beyond Meat® substitute. If desired you can go completely vegan by swapping out the cheese and sour cream for dairy-free substitutes.

Provided by thedailygourmet

Categories Vegetarian Protein

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, diced
1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon taco seasoning mix
2 teaspoons taco seasoning mix
1 ½ cups vegetable broth
1 cup white rice
¼ cup shredded Mexican cheese blend, or to taste
¼ cup sour cream, or to taste
1 tablespoon sliced black olives, or to taste
1 avocado, diced, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once hot; add bell peppers and onion. Saute until tender, about 5 minutes. Add beef substitute; stir and break into crumbles. Cook and stir until browned, 5 to 7 minutes. Stir in diced tomatoes, tomato sauce, and taco seasoning until combined.
Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately and garnish with Mexican cheese, sour cream, black olives, and avocado.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 43.8 g, Cholesterol 11.1 mg, Fat 15.1 g, Fiber 7.6 g, Protein 20.1 g, SaturatedFat 3.6 g, Sodium 1130.3 mg, Sugar 7.6 g

VEGETARIAN STUFFED PEPPERS

Vegetarian Stuffed Peppers image

These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California

Provided by Taste of Home

Categories Dinner

Time 4h

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Steps:

Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges