Best Meatless Stuffed Peppers Recipes

MEATLESS MEXICAN STUFFED PEPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
• Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.
• Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.

MEATLESS STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
• Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
• Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
• In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
• Bake in preheated oven for 1 hour.