My mother and grandmother make the BEST stuffed bell peppers. Prior to veganism, I loved stuffed bell peppers, and I looked forward to Thanksgiving just for the peppers. I am so excited that I can still enjoy them! This is basically the exact same recipe as my mom minus the meat. My mom was surprised at how similar the taste was to her recipe. The peppers are seasoned to perfection, and it still mimics the taste and flavor of New Orleans, the melting pot of food and culture.
These peppers are full of flavor, filling and so yummy! I am going to repeat myself but I am so happy that I can still enjoy stuffed bell peppers. I have been vegan for almost three years, and I have yet to give up “something” that I love. I still eat tasty and delicious food, and this recipe is definitely one of them.
Stuffed Bell Peppers and Stuffed Mirlitons are a staple in New Orleans Thanksgiving. Everyone’s mom or grandmother makes the best stuffed bell pepper. They are easy to make but require a few steps. First, you cut the green bell peppers into halves and remove the seeds. Bring a large pot of water to a boil, and boil the peppers until somewhat soft. You do not want them to be too soft because they are going to bake in the oven. I boiled my peppers for about 20 minutes.
Next, in a non-stick pan, you saute yellow onions and half a bell pepper until tender with a little oil. Then, you add the Beyond Meat and saute until the “meat” turns brown. Then, you add the remaining ingredients and combine well.
In a 9×9 casserole dish, you place the bell pepper into the pan and stuff the “meat and rice mixture” into the shells. You bake the bell peppers for 15 to 20 minutes at 350 degrees F. That’s it! Now you can enjoy this delicious meal!
If you try this recipe, #freshcreole on social media!
- 5 bell peppers
- 1 small yellow onion, finely chopped
- 1 (11 oz.) bag of Beyond Meat
- ¾ cup of cooked brown rice rice
- ¼ cup of Italian bread crumbs
- 2 tbs. of tomato paste
- 1 tsp. of salt
- ½ tsp. of pepper
- Cut 4 green bell peppers in halved and take out the seeds.
- Bring a large pot of water to a boil, and boil the peppers until somewhat soft for about 20 minutes. You do not want them to be too soft because they are going to bake in the oven.
- In a non-stick pan, saute onions and half a bell pepper until tender with a little oil.
- Add the Beyond Meat and saute until the "meat" turns brown.
- Add the remaining ingredients and combine well.
- In a 9x9 casserole dish, place the bell pepper into the pan and stuff the "meat and rice mixture" into the shells.
- Bake the bell peppers for 15 to 20 minutes at 350 degrees F.