Vegan Italian Stuffed Peppers topped with caramelized onions and melted vegan cheese.
theresahealey.com
{Gluten-free, healthy, vegan}
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dinner
Cuisine Italian
- 2 red peppers or color of your choice
- 1 yellow onion chopped
- 1 pound plant based beyond meat beef or your favorite vegan beef substitute - replace with regular ground beef if not vegan
- 1 cup Italian tomato sauce with the added spices + more for assembling peppers
- 2 tbsp Italian seasoning
- 2 tbsp chili powder
- 1 tbsp turmeric powder
- 1 clove minced garlic
- 2 tbsp olive oil + more for oiling skillet + more for assembling peppers
- Sprinkle of your favorite vegan cheese optional
Preheat oven to 350 F
In a pan add vegan meat, tomato sauce, Italian seasoning, chili powder, turmeric powder, minced garlic and 2 tbsp olive oil. Cook until meat is cooked through. Don't get rid of pan yet, were going to use the same pan when cooking the onions.
Cut your peppers in half, clean out the seeds and stuff your vegan meat mixture into them. Sprinkle vegan cheese on top if using (optional). Drizzle a small amount of olive oil on top and a scoop of your Italian sauce.
In a cast iron skillet or oven proof baking pan/dish, oil the bottom with olive oil and place your peppers bottom side down into the pan. Cook for 25 minutes or until the peppers are tender. Mine take about 28 minutes. If adding cheese sprinkle on the last 6-10 minutes of cooking (optional).
While the peppers are cooking cut up your onion and add to the same pan you cooked your meat in. You shouldn't need to add any spices, oils or sauce because what's leftover from cooking the meat will be enough. Cook onions until caramelized making sure to mix the leftovers in the pan with them.
Once your peppers are done top with caramelized onions and ENJOY :)