Vegan Classic Mushroom Stuffed Peppers
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
- 1 tbsp olive oil
- 1 lb ground beef (85% lean)
- 8 oz cremini mushrooms, finely chopped
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 ½ cups cooked long-grain white rice
- 2 tbsp tomato paste
- 1 tsp worcestershire sauce
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded mozzarella cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Drizzle lightly with olive oil and season the insides with a pinch of salt.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes, reaching an internal temperature of 160°F (71°C). Transfer the beef to a bowl, leaving any rendered fat in the skillet.
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