Ingredients

  • 1
    cup
  • 1 34
    cups
    vegetable broth or water
  • 1
    lb
    ground beef substitute (we used Impossible) or sausage substitute
  • 6
    bell peppers, halved
  • 15
    oz
    tomatoes, canned, diced
  • 1
    cups
    onion, diced
  • 12
    cups
    celery, diced
  • 12
    cups
    jalapeno, diced, cored
  • 14
    cups
    extra virgin olive oil
  • 2
    tbsp
    garlic, minced
  • 2
    tbsp
    tomato paste
  • 1
    tbsp
    sea salt
  • 1
    tbsp
    smoked paprika
  • 1
    tsp
    oregano, dried
  • 1
    tsp
    thyme, dried
  • 1
    tsp
    cayenne pepper
  • Parsley, for garnish
  • Avocado, for garnish (optional)
  • Queso or shredded cheese, for garnish (optional)

Nutrition Facts

Serving Size: 1 pepper
Serves: 6
Amount Per Serving
Calories: 440
% Daily Value*
Total Fat: 20g 26%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 2050mg 89%
Total Carbohydrate: 50g 18%
Dietary Fiber: 9g 32%
Sugars: 12g 24%
Protein: 19g 38%

Instructions

  1. Add 1 cup of Lundberg Countrywild Rice and 1 ¾ cups of vegetable broth or water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low-simmer, and cook for 50 minutes. Remove from heat, keep covered, and let steam for 10 minutes.
  2. In a medium sauté pan, heat olive oil over medium heat and add onion, celery, and jalapeno. Sauté for 5 minutes. Add ground beef substitute and sauté until browned, or about 5 minutes. Add garlic, canned tomatoes, tomato sauce, tomato paste, salt, and spices. Sauté for 10 additional minutes. Set aside.
  3. In a large bowl, combine cooked rice and vegetable mixture until fully incorporated. Fill each bell pepper half and bake at 350 degrees for 20 minutes.
  4. Garnish with parsley, avocado, queso, or shredded cheese. Enjoy!

Similar Recipes

Product Lundberg Countrywild® Rice
Diet Gluten-Free Vegetarian
Dish Entrees