Elevate your weeknight dinner with these stuffed bell peppers, packed with a savory blend of veggies, vegan sausage, and a zesty tomato sauce. Topped with melted cheese and fresh herbs, they’re a satisfying and flavorful meal that’s as comforting as it is delicious!!
The recipe:
Cut and de-seed the bell peppers. Bake in a little bit of olive oil, sea salt, garlic powder for ~15 minutes at 420 degrees.
Dice up onion, mushrooms, kale and Italian sausage (I used a vegan sausage but you can use real if you prefer!)
As the peppers are in the oven baking, sauté the veggies and sausage with a little bit of Italian seasoning and 1 clove of crushed garlic.
Add in 1 cup of cooked rice to the pan with the veggies and sausage along with the tomato sauce (I’m using vodka sauce because it’s better than regular marinara in my opinion)
Once the peppers are cooked, take them out of the oven and stuff them with your rice mixture. Top with parmesan cheese and mozzarella and then bake for another 10 minutes.
Once the stuffed peppers are done, feel free to top with some fresh herbs like parsley, basil or oregano. Optional: top with arugula for another layer of texture.
Vegetarian Italian Stuffed Peppers
Ingredients
- 2 bell peppers, halved
- 1/2 cup onion, diced
- 1 cup mushrooms, sliced
- 2 vegan Italian sausages, diced
- 1 cup rice, cooked
- 1/2 cup tomato sauce, (I used vodka sauce)
- 1/4 cup shredded parmesan cheese
- 1/4 cup mozzarella balls
- 1 clove garlic
- Optional fresh herbs: parsley, oregano, basil
- Optional topping: arugula
Instructions
- Cut and de-seed the bell peppers. Bake in a little bit of olive oil, sea salt, garlic powder for ~15 minutes at 420 degrees.
- Dice up onion, mushrooms, kale and Italian sausage (I used a vegan sausage but you can use real if you prefer!)
- As the peppers are in the oven baking, sauté the veggies and sausage with a little bit of Italian seasoning and 1 clove of crushed garlic.
- Add in 1 cup of cooked rice to the pan with the veggies and sausage along with the tomato sauce (I'm using vodka sauce because it's better than regular marinara in my opinion)
- Once the peppers are cooked, take them out of the oven and stuff them with your rice mixture. Top with parmesan cheese and mozzarella and then bake for another 10 minutes.
- Once the stuffed peppers are done, feel free to top with some fresh herbs like parsley, basil or oregano. Optional: top with arugula for another layer of texture.
