Italian Stuffed Peppers


4 large bell peppers, any colour

2 tablespoons extra virgin olive oil

1 large onion, chopped

1 garlic clove, minced

1 pound vegan beef crumbles

½ cup rice, white or brown

1 teaspoon of dried Italian seasoning

3 tablespoons vegan Parmesan, grated

1 ½ cups vegan mozzarella cheese, shredded

2 cups tomato Marianna sauce

Salt and pepper, to taste


Preheat oven to 350°f and grease a square baking dish. Cut across the top of each bell pepper removing the stem and a little flesh around it. Remove the seed and discard. Place pepper in grease baking dish.

In a large skillet on medium heat, sauté onions and garlic in 1 tablespoon of olive oil, until fragrant. Add crumbles and cook until browned. Remove from heat and stir in cook rice, Italian seasoning, Parmesan cheese, 1 cup mozzarella cheese shred, and 1 cup Marianna sauce; season with salt and pepper to taste. Spoon the filling into bell peppers, packing filling down into the peppers by gently pushing filling down as you stuff them. Top peppers with 1 cup of Marianna sauce, ½ cup of mozzarella shred, and drizzle with 1 tablespoon of olive oil. Bake covered for 30 minuets, then bake for an additional 10-15 minutes uncovered, until bell peppers are tender and cheese on top is melted.