Chef Val’s Vegan Stuffed Peppers


Stuffed peppers fall somewhere between comfort food and a dish everyone can enjoy, either at home or a potluck. You can make them ahead, refrigerating the stuffed peppers until you are ready to use them. Just be sure to bring them to room temperature before baking so the peppers don’t get overcooked. Chef Valerie Augustine, who has cooked for us, chose red peppers because she found some gorgeous specimens at the market. Feel free to mix red, yellow and green peppers for a colorful display. This is a great entree for a meal that will include both vegans and meat-eaters. Check out Beyond Meat’s products if you don’t already know them. Their Beyond Beef products are vegan, satisfying and filled with protein. They are also a great way to introduce the meat-eaters in your circle to a plant-based meal.


Red Bell Peppers (tops removed)
White Onion (large, diced)
3 cloves
Garlic (chopped)
1 cup
Long-grain Brown Rice (uncooked)
1 can
Crushed Tomatoes (28oz can)
1 cup
1 can
Fire Roasted Tomatoes (14oz can)
2 packages
Beyond Meat’s Beyond Beef Crumbles “Beefy” (11-ounce packages)
4 ounces
Field Roast Vegan Chao “cheese” (chopped)
Salt & Pepper (to taste)
1⁄4 cup
Nutty Parm (for sprinkling)
1⁄4 cup
Fresh Parsley (for garnish)