Italian Vegan Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell peppers stuffed with seasoned tempeh, vegetables, and rice in tomato sauce. This hearty vegan casserole is savory and satisfying, ideal for lunch or dinner and great for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 large bell peppers (any color), top cut off and seeds removed
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion, diced
- 3 – 4 cloves garlic, mined
- 2 (8oz) packages tempeh, crumbled
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 8 oz. package mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- generous pinch red pepper flakes
- 1/4 cup fresh chopped parsley
- 1 can (14oz.) tomato sauce
- 1 cup cooked rice
- mineral salt & pepper, to taste
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 391mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1006mg
- Calcium
- 129mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.