Simple Vegan Portobello and Rice Stuffed Peppers
These Simple Vegan Portobello and Rice Stuffed Peppers are perfect for busy weekday nights when you need something quick but still nutritious!
Servings: 3 servings
Calories: 194kcal
Ingredients
- 3 bell peppers
- 1 onion chopped
- 3 cloves garlic minced
- 1 portobello mushroom chopped
- 1 cup diced zucchini
- 1 teaspoon each dried basil, oregano, thyme
- 1 ½ cups cooked brown rice
- 1 cup marinara sauce
- ½ teaspoon red pepper flakes
- salt and black pepper
Optional
- Nutritional yeast
- Dairy-free cheese
- Vegan parmesan cheese
Instructions
- Preheat oven to 350 °F.
- In a saucepan over medium heat, sauté onion until soft. Add garlic, mushroom and spices and continue sautéing until mushrooms reduce in size. Stir in cooked rice and marinara sauce and sprinkle with red pepper flakes and salt and pepper to taste.
- While vegetables are cooking, cut peppers in half, removing the seeds and stems. Place the peppers in an oven-proof dish. When the filling is ready, fill peppers until full. Pour ⅓ cup of water on the bottom of the dish. Cover tight with foil and bake for 25 minutes.
- Remove foil and bake 5-10 minutes more until peppers are soft. If using some type of cheese, sprinkle the cheese on the peppers when you remove the foil. If using nutritional yeast or Vegan Parmesan Cheese, you can just sprinkle it on right before serving.
Notes
Everyone can top their own pepper their way - like regular cheese if they aren't vegan.
Nutrition
Serving: 1stuffed pepper | Calories: 194kcal | Carbohydrates: 42g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 406mg | Potassium: 861mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4264IU | Vitamin C: 169mg | Calcium: 59mg | Iron: 3mg