These flavorful stuffed peppers are a definite crowed pleaser and this vegetarian version will even satisfy the pickiest of carnivores. Peppers in themselves are a very meaty vegetable, but when they are stuffed they are brought to a whole new level. These peppers are bursting with flavor and texture. I make a batch of these peppers and will eat them throughout the week with side salads for dinner, but they are a perfect dish to prep ahead and make for a dinner party. No one will believe you that these are vegetarian!
Heat a pan with a tablespoon of olive oil over medium heat. Chop the onion and mushrooms into 1/4 inch pieces. Saute the mushrooms and onion for 5-6 minutes until they are soft and the onions are translucent. Add the tomatoes and garlic to the pan and continue to saute everything for 2-3 minutes. Remove the ingredients from the pan and set aside. Cook the vegetarian burger patties in the pan for 5-6 minutes, flipping half-way. Set the cooked burger patties aside.
Combine the cooked rice and the onion, tomato & mushrooms in a large mixing bowl. Add the corn and spices to the bowl. Mix all of the ingredients around until everything is fully combined throughout.
Chop the burger patties into bitesize pieces (1/2 inch). Add the burger patties to the mixing bowl with the rice mixture, and stir everything around a few times to ensure that the burger is evenly mixed throughout the rice.
Cut the tops off of the peppers and remove all of the seeds and membranes inside of the peppers. Add the peppers to a small casserole dish. Sprinkle the bottoms of the inside of the peppers with a handful of the shredded or cubed cheese. This is a little trick that I learned from my mom. Everyone’s favorite part of stuffed peppers are the cheesy tops, but this incorporates cheese at the bottom as well for the ultimate stuffed pepper.
Stuff each pepper with a quarter of the rice mixture, or as much as will fit into each pepper. Depending on the size of your bell peppers, you may have some of the filling left over. (It makes for a delicious stopping on top of a salad!)
Top each pepper with a sprinkle of the cheese of your choice. I used sharp cheddar for the bottom of the peppers and colby jack for the top of the peppers because it is what I had on hand. I am 100% positive that any cheese would be delicious on these peppers.
Bake the peppers at 350 degrees for 35-40 minutes. With the ingredients in the peppers already being cooked, you are mainly trying to re-heat everything inside of the peppers and create a crispy cheese crust on top of the peppers. The crispy cheese crust is the most divine thing in the world as you slice into one of these peppers.
I promise you that these peppers will fool every carnivore in your life and they will be completely tricked that they are eating veggie burgers! I made this recipe for TJ a few months ago, and he could not get enough of it. I had I told him that they are filled with veggie burgers, he definitely would have turned his nose! Now he is only asking for more. I promise you that you will not be disappointed with making this recipe. I hope you enjoy it as much as we do!
4 bell peppers
1/2 cup cooked jasmine rice
3 vegetarian burger patties (Morningstar Farms garden burger)
3/4 cup chopped white onion
1/2 cup chopped mushrooms
1/2 tbsp. minced garlic or garlic powder
1/2 cup diced fire roasted tomatoes
1/2 cup sweet corn
1 tsp. turmeric powder
1 tsp. cumin powder
1/8 tsp. cayenne pepper
1/2 tsp. salt
2 tbsp. red wine vinegar
1 tbsp. lemon juice
1/4 cup extra virgin olive oil
1 cup shredded cheese (cheddar or colby jack)
Questions for you:
Do you have a member of your family who does not like to eat vegetarian meals? Do you prefer stuffed peppers or stuffed tomatoes?