Stuffed Pepper Casserole by @jessicainthekitchen

1h

4 servings

🫒

30 ml

Extra virgin olive oil

🥩

450 g

Vegan ground beef

🧅

1 medium

Onion

🧄

3 cloves

Garlic

🧂

5 ml

Italian seasoning

🌶️

5 ml

Smoked paprika

🫙

5 ml

Ground cumin

🧂

5 ml

Salt

⚫

2.5 ml

Black pepper

🫑

1 medium

Red bell pepper

🫑

1 medium

Green bell pepper

🫑

1 medium

Yellow pepper

🍅

410 g

Diced tomatoes in their juices

🍅

170 g

Tomato paste

🍚

200 g

Brown rice

💧

500 ml

Water

🧀

100 g

Vegan mozzarella cheese

🧀

100 g

Vegan cheddar cheese

🌿

15 g

Chopped fresh parsley

  1. Preheat

    Preheat the oven to 375°F (190°C).

  2. Heat
    • extra virgin olive oil
    • vegan ground beef

    In a large skillet, heat the extra virgin olive oil over medium heat. Add the vegan ground beef and cook until browned.

  3. Add
    • onion
    • garlic

    Add the chopped onion and garlic to the skillet and sauté until softened.

  4. Stir
    • Italian seasoning

    Stir in the Italian seasoning, smoked paprika, ground cumin, salt, and black pepper.

  5. Add
    • diced tomatoes in their juices
    • water

    Add the diced tomatoes, tomato paste, and water. Bring to a simmer.

  6. Stir
    • brown rice
    • red bell pepper

    Stir in the brown rice and bell peppers. Cover and cook until the rice is tender.

  7. Transfer
    • vegan mozzarella cheese
    • vegan cheddar cheese

    Transfer the mixture to a casserole dish. Top with vegan mozzarella and cheddar cheese.

  8. Bake

    Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

  9. Garnish
    • chopped fresh parsley

    Garnish with chopped fresh parsley before serving.

Stuffed Pepper Casserole by @jessicainthekitchen

1h

4 servings

🫒

30 ml

Extra virgin olive oil

🥩

450 g

Vegan ground beef

🧅

1 medium

Onion

🧄

3 cloves

Garlic

🧂

5 ml

Italian seasoning

🌶️

5 ml

Smoked paprika

🫙

5 ml

Ground cumin

🧂

5 ml

Salt

⚫

2.5 ml

Black pepper

🫑

1 medium

Red bell pepper

🫑

1 medium

Green bell pepper

🫑

1 medium

Yellow pepper

🍅

410 g

Diced tomatoes in their juices

🍅

170 g

Tomato paste

🍚

200 g

Brown rice

💧

500 ml

Water

🧀

100 g

Vegan mozzarella cheese

🧀

100 g

Vegan cheddar cheese

🌿

15 g

Chopped fresh parsley

Preparation Steps

  1. Step 1/9

    Preheat the oven to 375°F (190°C).

  2. Step 2/9

    In a large skillet, heat the extra virgin olive oil over medium heat. Add the vegan ground beef and cook until browned.

    🫒extra virgin olive oil
    🥩vegan ground beef
    🥄spatula

  3. Step 3/9

    Add the chopped onion and garlic to the skillet and sauté until softened.

    🧅onion
    🧄garlic
    🥄spatula

  4. Step 4/9

    Stir in the Italian seasoning, smoked paprika, ground cumin, salt, and black pepper.

    🧂Italian seasoning
    🌶️smoked paprika
    🫙ground cumin
    🧂salt
    ⚫black pepper
    🥄spatula

  5. Step 5/9

    Add the diced tomatoes, tomato paste, and water. Bring to a simmer.

    🍅diced tomatoes in their juices
    🍅tomato paste
    💧water
    🥄spatula

  6. Step 6/9

    Stir in the brown rice and bell peppers. Cover and cook until the rice is tender.

    🍚brown rice
    🫑red bell pepper
    🫑green bell pepper
    🫑yellow pepper
    🥄spatula

  7. Step 7/9

    Transfer the mixture to a casserole dish. Top with vegan mozzarella and cheddar cheese.

    🧀vegan mozzarella cheese
    🧀vegan cheddar cheese
    🥄spatula

  8. Step 8/9

    Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

  9. Step 9/9

    Garnish with chopped fresh parsley before serving.

    🌿chopped fresh parsley
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Oil, Meat Substitute, Vegetable, Spice, Grain, Liquid, Dairy Substitute, Herb

Ingredients

extra virgin olive oil, vegan ground beef, onion, garlic, Italian seasoning, smoked paprika, ground cumin, salt, black pepper, red bell pepper, green bell pepper, yellow pepper, diced tomatoes in their juices, tomato paste, brown rice, water, vegan mozzarella cheese, vegan cheddar cheese, chopped fresh parsley

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

350 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 45g, Fiber: 6g, Fat: 10g, Sugar: 7g

Nutritional Information

Minerals

Iron: 4mg, Calcium: 150mg, Potassium: 900mg, Magnesium: 75mg

Vitamins

Vitamin C: 60mg, Vitamin A: 500IU, Folate: 90µg, Vitamin K: 50µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

knife, cutting board, spatula, mixing bowl

Appliances

oven, stove, casserole dish

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jessicainthekitchen

Origin

Cuisine

American

Geographic

USA, North America

Various

Aspect

Texture

Crunchy, Soft

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)