---
title: Stuffed Bell Peppers
servings: 4
course: main
source:
  name: Rainbow Plant Life Mediterranean Meal Plan 2
  author: Nisha Vora
prep time: 30 minutes
cook time: 20 minutes
diet: Vegan
nutrition:
  calories: 501 kcal
  fat: 23 g
  carbohydrates: 54 g
  sugar: 11 g
  protein: 24 g
  fiber: 4 g
  sodium: 877 mg
tags: [main, stuffed, bell, peppers, vegan, meal-prep]
---

= Cooked Short- or Medium-Grain Rice =

Prepare: @short-grain or medium-grain white rice{0.67%cup}, @kosher salt{0.12%tsp}.

Rinse the rice in a fine-mesh sieve until the water runs clear.

Cook the rice according to the package instructions along with the salt.

Fluff with a fork. Once cool, store in a labeled airtight container in the fridge for 4 to 5 days.


Gather: @large red/orange/yellow bell peppers{4}, @extra virgin olive oil{2%tbsp}(plus more for coating the peppers), @large or small yellow onion{1}(finely chopped), @Beyond Sausage Brat Original or similar sausage of choice{14%oz}, @Kosher salt and freshly cracked black pepper, @fat garlic cloves{4}, @tomato paste{0.25%cup}, @smoked paprika{1%tsp}, @dried oregano{1%tsp}, @dried thyme{0.5%tsp}, @fennel seeds{0.5%tsp}(optional, or use more oregano), @red pepper flakes{0.5%tsp}(optional, for heat), @fresh basil or flat-leaf parsley{1%handful}, @Better Than Bouillon No Chicken omit if using vegetable broth{1%tsp}, @water or vegetable broth{0.25%cup}, ~2 cup Cooked Rice (from meal prep), @shredded vegan parmesan cheese{0.5%cup}.

Arrange a rack in the middle of the oven and preheat the oven to 375°F / 190°C.

Prep the peppers. Slice the tops off the bell peppers (keep the tops, and finely chop them!), and remove the seeds and membranes. If the peppers don’t stand upright, slice off a thin amount from the bottom of the peppers (but not too much to make a hole). Optionally, lightly oil the outside of the peppers with your hands. Place upright in a baking dish where they will fit snugly together. Bake for ~{15%minutes}, or until starting to soften, then discard any liquid at the bottom of the peppers.

While the peppers bake, cook the filling. Heat a 12-inch (30 cm) nonstick frying pan over medium heat for 2 minutes. Add the olive oil, and once shimmering, add the onions, chopped bell pepper tops, and crumble the sausage into the pan. Use a spatula to break the sausage up into smaller pieces. Season with a pinch of salt and cook, stirring occasionally, for ~{10-12%minutes}, or until the sausage and onions are browned.

While this cooks, prepare the other ingredients. Crush the garlic with a press, grate it, or mince it. Add to a small bowl along with the tomato paste, smoked paprika, oregano, thyme, fennel seeds (if using), red pepper flakes (if using), and black pepper to taste. Sliver the basil and set aside. Mix the Better Than Bouillon into the water (or measure out your vegetable broth).

Stir in the garlic-tomato paste mixture. Cook for 2 more minutes, stirring very frequently. Use the bouillon water (or broth) to deglaze the pan. Remove from the heat and add in the rice, vegan parmesan cheese, and basil. Stir well to combine. Taste, adding more salt/pepper as needed.

Fill the peppers generously with the mixture. Bake uncovered for ~{20-25%minutes}, until the peppers are easily poked with a knife, and the tops are browned.

While the peppers cook, prepare your side salad (if you’re making one).

Serve the stuffed peppers with your side salad, if you made one.

> Storage: Store the stuffed peppers in the fridge in an airtight container for up to 4 days. Reheat in the oven at 350°F / 175°C for 20 to 30 minutes, until heated through (or heat in the microwave).
> Nutrition boost: For more protein, top your peppers with toasted pepitas and/or hemp seeds.