No-Bake Vegan Stuffed Peppers with Rice and Mushrooms
These No-Bake Vegan Stuffed Peppers are hearty and filling yet cool and refreshing. This 20-minute dish is quick and easy - a great meal all without turning on the oven!
Ingredients
- ¾ Cup Dry White Rice **see notes for instructions using cauliflower rice
- 1 8 Ounce Package Tempeh crumbled
- 8 Ounces Cremini Mushrooms diced
- 1 Small Yellow Onion diced
- 1 Medium Roma Tomato small diced
- 2 Teaspoons Salt
- 1 ½ Teaspoons Dried Oregano
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Smoked Paprika
- ½ Teaspoon Dried Rosemary
- 3 Large Bell Peppers
Instructions
- Cook the rice according to the package directions.
- Add the tempeh, mushrooms, onion, tomato, and spices to a large skillet. Cover and cook over medium heat for 10 minutes, or until the onion is soft and all the ingredients are thoroughly warmed.
- Turn off the heat. Add the cooked rice to the pan and toss to combine.
- Slice each pepper in half lengthwise and scoop out the seeds and membrane.**
- Stuff each pepper half with a generous portion of the rice mixture. Serve and enjoy!
Notes
**If desired, bring a large pot of water to a boil. Add the halved peppers and boil for 2-3 minutes until soft.
Nutrition
Calories: 395kcal | Carbohydrates: 62g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1574mg | Potassium: 1173mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5653IU | Vitamin C: 215mg | Calcium: 149mg | Iron: 4mg