Vegetarian Deconstructed Peppers

I took the traditional stuffed peppers and deconstructed it and gave it a twist with taco seasoning and made it vegetarian by using Beyond Meat® substitute. If desired you can go completely vegan by swapping out the cheese and sour cream for dairy-free substitutes.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 393 Calories

Ingredients

• 1 (8 ounce) can tomato sauce
• 1 tablespoon olive oil
• 1 cup white rice
• 1 (14.5 ounce) can diced tomatoes
• 1 medium green bell pepper, chopped
• 1 ½ cups vegetable broth
• 1 medium onion, diced
• 1 medium red bell pepper, chopped
• 1 tablespoon taco seasoning mix
• 1 avocado, diced, or to taste (Optional)
• 1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
• ¼ cup sour cream, or to taste (Optional)
• 2 teaspoons taco seasoning mix
• ¼ cup shredded Mexican cheese blend, or to taste (Optional)
• 1 tablespoon sliced black olives, or to taste (Optional)

Recipe Instructions

Step 1

Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once hot; add bell peppers and onion. Saute until tender, about 5 minutes. Add beef substitute; stir and break into crumbles. Cook and stir until browned, 5 to 7 minutes. Stir in diced tomatoes, tomato sauce, and taco seasoning until combined.

Step 3

Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately and garnish with Mexican cheese, sour cream, black olives, and avocado.