Jodi'S Stuffed Peppers Recipe

Name: Jodi'S Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup couscous (such as Rice Select(R)); 1 tablespoon olive oil; 1 onion, diced; 2 cups marinara sauce; 1 cup beef broth; 1 tablespoon balsamic vinegar; 1/4 teaspoon red pepper flakes; 1 pound vegan beef crumbles (such as Gimme Lean(R)); 1 (10 ounce) can diced tomatoes; 1/4 cup chopped fresh flat-leaf parsley; 4 cloves garlic, minced; 1 teaspoon freshly ground black pepper; 1 pinch ground cayenne pepper; 1 cup finely grated Parmigiano-Reggiano cheese, divided; 4 large green bell peppers, halved and seeded

Servings: persons

2 cups water
1 cup couscous (such as Rice Select(R))
1 tablespoon olive oil
1 onion, diced
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
1 pound vegan beef crumbles (such as Gimme Lean(R))
1 (10 ounce) can diced tomatoes
1/4 cup chopped fresh flat-leaf parsley
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
1 cup finely grated Parmigiano-Reggiano cheese, divided
4 large green bell peppers, halved and seeded

1
Preheat oven to 375 degrees F (190 degrees C).
2
Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork.
3
Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until onion starts to soften, about 5 minutes. Transfer 1/2 of the onion to a large bowl.
4
Pour marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into skillet with remaining onion; cook and stir until heated through, about 1 minute. Pour marinara mixture into a 9x13-inch baking dish.
5
Stir vegan beef crumbles, diced tomatoes, parsley, garlic, black pepper, and cayenne pepper into onions in the large bowl until well-mixed. Add couscous and 3/4 of the Parmigiano-Reggiano cheese and stir until filling is well-combined. Stuff each pepper half with couscous mixture and place stuffed peppers in marinara sauce in the baking dish. Sprinkle remaining Parmigiano-Reggiano cheese over peppers and cover the baking dish with aluminum foil.
6
Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until peppers are tender and cheese is browned, 20 to 25 minutes more.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups water, 1 cup couscous (such as Rice Select(R)), 1 tablespoon olive oil, 1 onion, diced, and more.

Yes, Jodi'S Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jodi'S Stuffed Peppers

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