Vegetarian Deconstructed Peppers Recipes

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VEGETARIAN DECONSTRUCTED PEPPERS



Vegetarian Deconstructed Peppers image

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.

Provided by thedailygourmet

Categories     Vegetarian Protein

Time 45m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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.
  • Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • 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.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 43.8 g, Cholesterol 11.1 mg, Fat 15.1 g, Fiber 7.6 g, Protein 20.1 g, SaturatedFat 3.6 g, Sodium 1130.3 mg, Sugar 7.6 g

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