Plant-Based Stuffed Bell Peppers
I just love when easy meals taste goodddddd these stuffed peppers are easy to put together and are perfect for meal prep.
Ingredients
Directions
- 1
Preheat oven to 400°F.
- 2
Rehydrate pea protein crumbles in vegetable broth and cook quinoa.
- 3
Slice bell peppers in half lengthwise and remove seeds. Place them cut-side up on a baking sheet and spray with oil. Bake for 10-15 minutes until slightly tender.
- 4
Sauté diced onions and bell peppers until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 5
Stir in drained rehydrated pea protein crumbles, tomato paste, garlic powder, onion powder, oregano, thyme, and smoked paprika. Cook for 3 minutes.
- 6
Add cooked quinoa, crushed tomatoes, salt, and black pepper to taste. Adjust as needed, and then stir in cheese until melted.
- 7
Prepare cheese sauce: Combine cheese, milk, and nutritional yeast in a small saucepan over low heat. Stir until the cheese is melted and the sauce is smooth.
- 8
Spoon the filling mixture into each pre-baked pepper half. Top each stuffed pepper with a generous amount of the cheese sauce.
- 9
Place the filled peppers back in the oven and bake for 15 minutes at 400°F (200°C). Switch the oven to broil and cook for 3-5 minutes, watching closely, until the cheese is bubbly and lightly browned.
- 10
Remove from the oven and let cool for a few minutes before serving. Top with dairy-free sour cream and fresh parsley.
