Easy Vegan Stuffed Bell Peppers with Rice & Plant Protein
, by Michele Eichstead, 1 min reading time
Warm, wholesome, and packed with plant‑powered nutrition, these Vegan Stuffed Bell Peppers are a delicious weeknight dinner that the whole family will love. Tender bell peppers are generously filled with a savory blend of long‑grain rice, mushrooms, water chestnuts, hearty diced tomatoes, and rich tomato sauce—boosted with Growing Naturals Premium rice protein for extra plant‑based protein in every bite. Baked to perfection, this vibrant and satisfying dish is naturally vegan, high in fiber, and brimming with flavor, making it an ideal option for meatless meal planning or healthy meal prep.
Tags
Vegan Stuffed Bell Peppers
Michele Eichstead
2
30 minutes
214
This Vegan Stuffed Bell Peppers recipe features colorful bell peppers filled with a savory rice and tomato mixture that’s both nutritious and filling. Loaded with wholesome ingredients like long grain rice, mushrooms, diced tomatoes, and two cans of tomato sauce, these stuffed peppers are baked until tender and bubbling with flavor. A scoop of Growing Naturals Premium rice protein gives a plant‑based protein boost to help keep you full and energized. Perfect for vegan dinners, meal prep, or family‑friendly dinners, this recipe delivers comfort and nutrition in every bite. Enjoy a hearty, meatless meal that’s simple to make and full of vibrant, satisfying flavor.
Ingredients
2 large bell peppers (any color)
2 cups long grain rice, cooked (may substitute with quinoa or other grain of choice)
1.5 scoops Growing Naturals Premium original rice protein
- 1 cup mushrooms, chopped
- 1 1.5-oz can water chestnuts, chopped
- 1/2 medium onion, diced
- 1 16-oz can diced tomatoes
- 2 16-oz cans tomato sauce
- salt and pepper to taste
Directions
Preheat your oven to 400°F (200°C).
Prepare the bell peppers: Cut each pepper in half lengthwise and remove seeds and membranes
Cook the rice according to package instructions.
In a large bowl, combine the cooked rice with mushrooms, water chestnuts, diced tomatoes, tomato sauce, rice protein, and seasonings. Mix well.
Carefully stuff each bell pepper with the rice mixture, pressing lightly to fill.
Place the stuffed peppers in a baking dish and cover with foil.
Bake for 35-40 minutes, until the peppers are tender and the filling is heated through. (Cook time will depend on the size of the peppers.)
Remove the foil during the last 5 minutes of baking for a lightly roasted top.
Let cool slightly before serving. Enjoy warm!