Ingredients and Weight:
- 8 large bell peppers (approximately 1 pound total)
- 1 package Impossible ground beef (12 ounces)
- 1 onion, chopped (1 cup)
- 2 cloves garlic, minced
- 1 cup uncooked brown rice
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 1/2 cup chopped carrots
- 1/2 cup canned tomato paste
- 1 cup low-sodium vegetable broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Preparation Time: 20 minutes
Cooking Time: 60-75 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the tops off the bell peppers and remove the seeds and ribs.
- In a large skillet, brown the Impossible ground beef over medium heat.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the brown rice, zucchini, mushrooms, and carrots.
- Cook until the vegetables are tender, about 10 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Add the vegetable broth, Parmesan cheese, and parsley.
- Season with salt and black pepper to taste.
- Fill the bell peppers with the Impossible mixture.
- Place the bell peppers in a baking dish and bake for 60-75 minutes, or until the bell peppers are tender and the filling is cooked through.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 20g
- Fiber: 5g
Dish Characteristics:
- Hearty and flavorful
- Gluten-free and vegetarian
- Perfect for a crowd
- Can be made ahead of time
User Comments:
- "These stuffed peppers were amazing! They had all the flavors of traditional stuffed peppers, but without the meat."
- "I loved that these peppers were healthy and filling. I will definitely be making them again."
- "These peppers were easy to make and turned out perfectly. I'm so glad I tried them."
Special Precautions and Tips:
- Use a variety of vegetables to add color and flavor to the dish.
- Be sure to cook the filling until it is done all the way through.
- Serve with a side of rice or salad.
