Growing up I remember having big juicy bell peppers stuffed with sausage and all kinds of meat. Now, as a lone gluten-free vegan in the family, I have to get creative when pulling together a meal that everyone will want to eat and most importantly, enjoy. Our Gluten Free Vegan Stuffed Bell Peppers accomplishes the goal nicely. The recipe is also versatile. You can spice it up a bit and add more of your own favorite ingredients. Next time I think I’ll add organic corn! You can garnish your peppers with mild or hot salsa or even a bit on red pasta sauce. It’s up to you!
I love the creating with brightly colored bell peppers and tomatoes. Adding bright red Mezzetta Deli-Sliced Roasted Bell Pepper Strips made the filling complete. The Mezzetta company has been bringing food to American’s tables for over seventy-five years. This American success story has its roots in Italy, where delicious food and wine were central to the family experience. The Mezzetta family loves food. Quality food. Delicious food. Traditional food. Flavorful food. Healthy food. Convenient food. Fresh food. Yummy food. This love and passion for food has been passed down from generation to generation. Whether you are looking for a quick healthy snack or gourmet ingredients for your favorite dishes, reach for a glass jar of Mezzetta specialty foods. While we chose the Deli-Sliced Roasted Bell Pepper Strips, there are a variety of Mezzetta peppers to choose from. For hot and spicy or mild and sweet, Mezzetta is the answer.
Ingredients:
- 6 medium bell peppers
- 1 Tablespoons extra virgin olive oil or coconut oil
- 1/2 small sweet onion – chopped
- 3 cloves garlic – minced
- 3 cups cooked brown rice
- 1/2 cup Mezzetta Deli-Sliced Roasted Bell Pepper Strips – cut into bite size bits
- 3 small tomatoes – cut into bite size bits
- 1 cup cooked black beans
- 4 fresh basil leaves – chopped
- 3/4 cup vegan cheese ( I used mozzarella)
- fresh salsa (optional)
Directions:
- Wash your bell peppers. Cut the tops off. Clean out the seeds and membranes.
- Line a 9 X 13 inch baking pan with parchment paper. Place your bell peppers in the pan so they’re standing upright.
- In a large skillet, sauté onions in the olive oil until firm but transparent. Add minced garlic and cook 30 seconds stirring so not to scorch.
- Add rice, Mezzetta Roasted Bell Pepper Strips, tomatoes, beans, fresh basil and cheese. Salt and pepper to your liking.
- Lightly toss until well mixed.
- Using a spoon, fill each bell pepper to the rim.
- Bake in a 350 degree pre-heated oven for 15 – 20 minutes.
- To serve, slice each pepper in half-length wise. Add some of the left-over rice mixture and extra cheese if desired.
- Garnish with salsa. (Optional)
Enjoy!
- 6 medium bell peppers
- 1 Tablespoons extra virgin olive oil or coconut oil
- 1/2 small sweet onion – chopped
- 3 cloves garlic – minced
- 3 cups cooked brown rice
- 1/2 cup Mezzetta Deli-Sliced Roasted Bell Pepper Strips – cut into bite size bits
- 3 small tomatoes – cut into bite size bits
- 1 cup cooked black beans
- 4 fresh basil leaves – chopped
- 3/4 cup vegan cheese ( I used mozzarella)
- fresh salsa (optional)
- Wash your bell peppers. Cut the tops off. Clean out the seeds and membranes.
- Line a 9 X 13 inch baking pan with parchment paper. Place your bell peppers in the pan so they’re standing upright.
- In a large skillet, sauté onions in the olive oil until firm but transparent. Add minced garlic and cook 30 seconds stirring so not to scorch.
- Add rice, Mezzetta Roasted Bell Pepper Strips, tomatoes, beans, fresh basil and cheese. Salt and pepper to your liking.
- Lightly toss until well mixed.
- Using a spoon, fill each bell pepper to the rim.
- Bake in a 350 degree pre-heated oven for 15 – 20 minutes.
- To serve, slice each pepper in half-length wise. Add some of the left-over rice mixture and extra cheese if desired.
- Garnish with salsa. (Optional)
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