Stuffed Peppers

by Angela



  • 4 bell peppers
  • 1 1/2 cups cooked brown rice (you can use white rice, quinoa, or couscous)
  • 1 1/2 cups veggie burger crumbles
  • 1 medium to large onion (diced)
  • Tops of bell peppers (diced)
  • 4-6 mushrooms (chopped up)
  • 1/2 of a large can of corn
  • 1/2 large can of diced tomatoes
  • 1 cup pasta sauce (whatever your favorite is, and you can add more o
  • r less to your taste)
  • 4 tsp. nutritional yeast (optional)
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. italian seasoning
  • Pepper to taste


  1. Slice the tops off of the bell pepper, and remove the seeds from inside. Chop up any usable part of the top and set aside.
  2. Boil a pot of salted water, put the peppers in, and cover. Reduce to a simmer and let cook for 5 to 7 minutes, then remove and carefully drain the water.
  3. While pepper are simmering, in a large pan saute onion and chopped up peppers in a little bit of oil, until the onion softens a bit.
  4. Then add in the mushrooms and saute for a minute or two.
  5. Then add in veggie burger cumbles and saute for a few more minutes.
  6. Then transfer to a large bowl, add in pasta sauce, rice, corn, diced tomatoes, nutritional yeast (if using), and spices.
  7. Mix it all up really well, then stuff into peppers.
  8. Place peppers in a glass dish and place filled peppers in it, pop it in the oven, and bake for 45 minutes to 1 hour. Then you can snack on the leftover filling while you’re waiting for it to cook! = )

Preparation time: 15 to 20 minutes

Cooking time: 45 to 60 minutes

Number of servings (yield): 4

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