jodi's stuffed peppers

Ingredients

• Servings: 8
• 2 cups water
• 1 cup couscous (such as rice select®)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cups marinara sauce
• 1 cup beef broth
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon red pepper flakes
• 1 pound vegan beef crumbles (such as gimme lean®)
• 1 (10 ounce) can diced tomatoes
• 1/4 cup chopped fresh flat-leaf parsley
• 4 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
• 1 pinch ground cayenne pepper
• 1 cup finely grated parmigiano-reggiano cheese, divided
• 4 large green bell peppers, halved and seeded

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• bring water to a boil in a saucepan; remove from heat and stir couscous into the water. cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. fluff couscous with a fork.
• heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until onion starts to soften, about 5 minutes. transfer 1/2 of the onion to a large bowl.
• pour marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into skillet with remaining onion; cook and stir until heated through, about 1 minute. pour marinara mixture into a 9x13-inch baking dish.
• stir vegan beef crumbles, diced tomatoes, parsley, garlic, black pepper, and cayenne pepper into onions in the large bowl until well-mixed. add couscous and 3/4 of the parmigiano-reggiano cheese and stir until filling is well-combined. stuff each pepper half with couscous mixture and place stuffed peppers in marinara sauce in the baking dish. sprinkle remaining parmigiano-reggiano cheese over peppers and cover the baking dish with aluminum foil.
• bake in the preheated oven for 45 minutes. remove aluminum foil and continue baking until peppers are tender and cheese is browned, 20 to 25 minutes more.