Vegan Stuffed Bell Peppers with Rice and Beef

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Vegan Stuffed Bell Peppers with Rice and Beef

These halved bell peppers turn into hearty, oven-baked vessels for a well-seasoned rice filling built on softened onion, garlic, smoked paprika, and dried oregano, all simmered together with diced tomatoes until the rice starts to plump up and soak in all that flavor. Each pepper gets mounded generously, topped with a spoonful of tomato sauce, then baked covered until it's fork-tender and the filling is piping hot all the way through. A final uncovered stint in the oven lets the tops turn lightly golden before a scatter of fresh parsley finishes things off with a bright, herby lift. The peppers themselves go soft and slightly caramelized at the edges, while the rice inside stays satisfying and full of savory depth. It's a comforting, stick-to-your-ribs dinner that holds up as leftovers, and it's a solid pick for a vegan dinner rotation. Serve it straight from the baking dish for an easy, no-fuss weeknight meal.

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
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1 tbsp olive oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 lb ground beef (85% lean)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
1 can (14.5 oz) diced tomatoes, with juices
1 cup low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
¾ cup long-grain white rice, uncooked
1 tbsp worcestershire sauce

For topping

½ cup tomato sauce
1 cup shredded mozzarella cheese
Chef's tip
If 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 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 and set aside.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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