The recipes for stuffed peppers were intimidating.
Tons of steps, tons of prep.
So, I did my best to simplify one. It worked!
These peppers came out perfectly, so I thought to share them with you.
6 Bell Peppers (I used yellow and red)
1 Box Zatarain’s Jambalaya Rice Mix
1 Package Gardein Beefless Crumble
1 Sweet Onion
1 Small Zucchini
1 Jar PC Brand Marinara Sauce
1-1/2 Cups Shredded Cheese
Salt & Pepper
I used two different-sized baking dishes because that was all I had, they both worked out fine.
Just ensure they are deep enough to hold 1″ sauce, and all of your peppers.
1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare rice by cooking according to package directions, about 25 minutes.
3. While rice simmers, cut tops off peppers and halve, removing seeds & membrane.
4. Drizzle peppers with olive oil, salt & pepper, rubbing to ensure fully covered.
5. Pre-bake peppers in oven for 15 minutes (this step will ensure they are tender!)
6. Set cooked rice aside for later, and set peppers aside to cool once done.
7. Chop onion and zucchini into small pieces; zucchini into medallions, then halved or quartered.
8. Fry onion and zucchini in vegetable oil until fragrant and soft, not brown.
9. Add in beefless crumble to pan, adding more vegetable oil (until not so dry!)
10. Cook veggies & crumble until meatless meat starts to brown, on medium heat.
11. Once veggies are soft and crumble is browned, remove from heat & mix with rice.
12. Take baking dish and pour marinara sauce in bottom, about 1″ high.
13. Fill peppers with prepared mix, stuffing full (heaping) and place in sauced baking pan.
14. Spoon a bit of sauce (from jar) on top of each pepper, enough to cover the top.
15. Cover peppers with aluminum paper and place in oven for 20 minutes.
16. Remove from oven once timer is done, take off aluminum foil and add cheese to each pepper.
17. Return to oven for about 5 minutes, or until cheese is melted and bubbly.
18. Remove from oven and serve hot!
Pre-baking the peppers ensures they are tender yet crisp, and offers a deliciously roasted flavor to the dish.
I cut my zucchini into medallions and then halved those, and they were crisp and delicious.
If you want softer zucchini, quarter the medallions instead of halving them
This dish can be made vegan by either skipping the cheese or using Daiya brand, making it dairy-free.
Using Zatarain’s makes for a flavorful stuffing and cuts down on prep.
I had extra stuffing leftover, so add or remove peppers as you see fit.
Add other veggies if you wish, such as diced tomatoes or mushrooms!
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