Jodi's Stuffed Peppers

Stuff green bell peppers with a mixture of couscous, vegetables, and vegan beef for a simple and satisfying dinner.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 313 Calories

Ingredients

• 2 cups water
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup beef broth
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 pinch ground cayenne pepper
• ¼ teaspoon red pepper flakes
• ¼ cup chopped fresh flat-leaf parsley
• 2 cups marinara sauce
• 1 (10 ounce) can diced tomatoes
• 1 cup finely grated Parmigiano-Reggiano cheese, divided
• 4 large green bell peppers, halved and seeded
• 1 cup couscous (such as Rice Select®)
• 1 pound vegan beef crumbles (such as Gimme Lean®)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.