Meatless Stuffed Peppers

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.


Meatless products are easy to cook with. (Photo: Lisa Castrichini)


  • 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



  1. 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.
  2. While the rice is cooking, cut each pepper in half and clean for seeds.
  3. Place the olive oil into a frying pan. It should take about 2 minutes for the oil to be ready.
  4. Then place the “meat” crumbles in the pan. Make sure the heat is on low; don’t want to burn the crumbles.
  5. When the crumbles look brown (about 5 minutes) then add the A1 sauce.
  6. Mix the A1 sauce with the crumbles. Cook for another couple of minutes.
  7. Preheat oven to 375 degrees
  8. Drain the rice and place into a mixing bowl. Add the crumbles and half of the tomato sauce.
  9. Then add the Nutritional Yeast, this going to give it a cheesy flavor. Mix it all together.
  10. After mixing, it is time to fill the peppers. Pack them in tightly.
  11. Place peppers in a baking dish with a lid. Pour the veggie broth along the bottom of the dish.
  12. Place the peppers in the dish and add the remaining tomato sauce on top each pepper.
  13. Bake for 30-40 minutes. Take out of the oven and the peppers are ready to eat!

The final product. (Photo: Lisa Castrichini)


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?

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