Stuffed Green Bell Peppers
by Laura Theodore on Nov 23, 2015
"I first made these delicious peppers for a New Years Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bells satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper. " - Laura Theodore
- Servings
- 6 servings
Tags
Ingredients
- 6 medium green bell peppers
- 1 jar (about 28 ounces) vegan marinara sauce
- 2 teaspoons extra-virgin olive oil (optional)
- 2 packages (16 ounces) Italian flavored crumbled or ground seitan (see note)
- 2 cups cooked and cooled long-grain brown rice (see note)
- 2 teaspoons all-purpose seasoning blend
Instructions
-
Preheat the oven to 400 degrees F. Slice about one inch off the top of each pepper. Seed the peppers.
-
Spread 1 ½ cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.
-
Put the seitan, brown rice and all-purpose seasoning in a large bowl and stir well until combined. Stir in 2⁄3 cup marinara sauce and mix to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it, if necessary. Spoon 2 heaping teaspoons of the marinara sauce over each pepper. Carefully position the peppers in the casserole so they will remain upright while baking.
-
Cover and bake for 50 to 60 minutes, or until the sauce is bubbly and the peppers are tender but not mushy. Let cool for 7 to 10 minutes before serving.
-
Serve the peppers with tricolore pasta on the side and topped with some of the sauce that has accumulated at the bottom of the casserole. Put the remaining sauce in a gravy boat or small bowl to pass around at the table.