Description
These Firecracker Stuffed Peppers are packed with bold flavor, hearty vegan filling, and just the right kick of spice. Loaded with Beyond Meat, creamy vegan cheese, and aromatic tomato sauce, they’re a satisfying and colorful plant-based meal.
Ingredients
Scale
- 5 large bell peppers
- 1 cup jasmine rice
- 1½ cups water
- 2 teaspoons salt, divided
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced (about 2 cups)
- 16-ounce package Beyond Meat
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoons smoked paprika
- 1 teaspoon red pepper flakes
- 8-ounce package vegan cream cheese
- ½ cup fresh cilantro, roughly chopped (plus more for garnish)
- 32 ounces Misteka Signature Tomato Sauce
Instructions
- Preheat the oven to 375°F (190°C) and lightly oil a large baking dish.
- In a saucepan, combine jasmine rice, 1½ cups water, and 1 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff and set aside.
- Slice tops off bell peppers and remove seeds. Arrange in the baking dish, cut-side up.
- In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add Beyond Meat, cumin, coriander, smoked paprika, red pepper flakes, and remaining salt. Cook until browned and well-seasoned.
- Stir in cooked rice, vegan cream cheese, and chopped cilantro. Mix until creamy and combined.
- Fill each pepper with the prepared mixture. Pour Misteka Signature Tomato Sauce around and over the peppers.
- Cover dish with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes until peppers are tender and sauce is bubbling.
- Let rest for 5 minutes. Garnish with fresh cilantro leaves and serve warm.
Notes
- Use a variety of pepper colors for a vibrant presentation.
- Adjust red pepper flakes for more or less heat.
- Roast peppers alone for 10 minutes before stuffing for extra tenderness.
- Store leftovers in the fridge for up to 4 days and reheat gently.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 430
- Sugar: 9g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 0mg