It took me a while to get used to the idea of cooking with mock meats. I always thought they were unhealthy. I feel if you are going towards a plant-based diet that it should be all plants, not faux meat. I remember grocery shopping and seeing all the options, and the pictures on the boxes made them look really good. I caved and bought some mock meat. All of a sudden, a new world of recipes came to me. I love stuffed peppers. Whenever I tried a completely plant-based recipe of stuffed peppers I felt unsatisfied.
I grew up eating it with meat, and I felt these recipes didn’t have the same savory flavor. When I stumbled upon meatless crumbles, I thought why not give it a try and make stuffed peppers. The great thing about using meatless products is time. Meat alternatives are not raw, so you’re heating them up. If you are a busy girl and need a quick and easy healthy meal this is for you.
- 2-3 bell peppers
- 1 cup meatless crumbles
- 1 jar of Tomato & Basil Sauce
- 3 Tbsp. of Nutritional Yeast
- 1 Tbsp. of A1 steak sauce
- ½ cup of brown rice (I use rice in a bag)
- 3 cups of water
- 3 Tbsp. of olive oil
- ¾ cup veggie broth
- First is to cook the rice. I use rice in a bag, it’s faster and less of a hassle. I use about 3 cups of water and bring it to a boil. Then I place the bag of rice in the water and let it cook for 15 minutes.
- While the rice is cooking, cut each pepper in half and clean for seeds.
- Place the olive oil into a frying pan. It should take about 2 minutes for the oil to be ready.
- Then place the “meat” crumbles in the pan. Make sure the heat is on low; don’t want to burn the crumbles.
- When the crumbles look brown (about 5 minutes) then add the A1 sauce.
- Mix the A1 sauce with the crumbles. Cook for another couple of minutes.
- Preheat oven to 375 degrees
- Drain the rice and place into a mixing bowl. Add the crumbles and half of the tomato sauce.
- Then add the Nutritional Yeast, this going to give it a cheesy flavor. Mix it all together.
- After mixing, it is time to fill the peppers. Pack them in tightly.
- Place peppers in a baking dish with a lid. Pour the veggie broth along the bottom of the dish.
- Place the peppers in the dish and add the remaining tomato sauce on top each pepper.
- Bake for 30-40 minutes. Take out of the oven and the peppers are ready to eat!
I really enjoy this recipe; it’s not overly complicated and taste good. I think the A1 steak sauce brings the meat crumbles alive. The Nutritional Yeast is great because it has a cheesy flavor and B12. B12 is important because it can be missing from plant-based diets because it’s found in primarily animal products. This recipe is delicious and nutritious, what more can you ask for?