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Plant-Based Protein Stuffed Peppers

Plant-Based Protein Stuffed Peppers

Protein that tastes like meat (without the meat)

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Stuffed peppers are one of our all-time favorite comforting dinners—they’re sweet, savory, hearty, and endlessly customizable with different fillings and toppings. This riff on the Italian classic stars a ground plant-based protein, which we season with Tuscan herbs and spices, then simmer with couscous, tomato paste, and diced tomato until tender and full of flavor. It’s all stuffed into peppers, blanketed with mozzarella, and broiled until melty. Who needs the meat when you’ve got all that?

Tags:Plant-Based Protein
Allergens:SoyTree NutsWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Green Bell Pepper

1 unit

Yellow Onion

1 unit

Roma Tomato

9 ounce

Ground Plant-Based Protein

(ContainsSoy, Tree Nuts, Wheat)

1 tablespoon

Tuscan Heat Spice

1.5 ounce

Tomato Paste

2 unit

Veggie Stock Concentrate

2.5 ounce

Israeli Couscous

(ContainsWheat)

½ cup

Mozzarella Cheese

(ContainsMilk)

Not included in your delivery

Salt

Pepper

4 teaspoon

Olive Oil

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat47 g
Saturated Fat21 g
Carbohydrate69 g
Sugar15 g
Dietary Fiber9 g
Protein28 g
Cholesterol130 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell peppers lengthwise; remove stems and seeds. Halve, peel, and dice onion. Finely dice tomato.

2

• Place bell peppers on a baking sheet and drizzle each half with olive oil; rub to coat. Season with salt and pepper. Arrange cut sides down. • Roast on middle rack until browned and tender, 18-20 minutes.

3

• Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. Remove from pan. • Add plant-based protein* and Tuscan Heat Spice; season generously with salt and pepper. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. • Return onion to pan; stir to combine.

4

• Stir tomato paste, stock concentrates, and diced tomato into pan until thoroughly combined. • Add couscous and 1½ cups water (3 cups for 4 servings); season generously with salt and pepper. Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until liquid is mostly absorbed and couscous is tender, 6-8 minutes. • Turn off heat and stir in 2 TBSP butter (4 TBSP for 4).

5

• Once bell peppers are done, stuff each half with as much filling as will fit. • Place in pan with remaining filling, nestling each stuffed pepper into mixture. TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there. • Evenly sprinkle stuffed peppers with mozzarella.

6

• Bake stuffed peppers on middle rack until cheese melts, 3-4 minutes. • Divide remaining filling between plates, top with stuffed peppers, and serve.