I took the traditional stuffed peppers and deconstructed it and gave it a twist with taco seasoning and made it vegetarian by using Beyond Meat® substitute. If desired you can go completely vegan by swapping out the cheese and sour cream for dairy-free substitutes.
Ingredients
- 1 tablespoon olive oil
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium onion, diced
- 1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 tablespoon taco seasoning mix
- 2 teaspoons taco seasoning mix
- 1 ½ cups vegetable broth
- 1 cup white rice
- ¼ cup shredded Mexican cheese blend, or to taste (Optional)
- ¼ cup sour cream, or to taste (Optional)
- 1 tablespoon sliced black olives, or to taste (Optional)
- 1 avocado, diced, or to taste (Optional)
Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once hot; add bell peppers and onion. Saute until tender, about 5 minutes. Add beef substitute; stir and break into crumbles. Cook and stir until browned, 5 to 7 minutes. Stir in diced tomatoes, tomato sauce, and taco seasoning until combined.
Step 2
Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.
Step 3
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately and garnish with Mexican cheese, sour cream, black olives, and avocado.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 393 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat4g | 18% |
Cholesterol11mg | 4% |
Sodium1130mg | 49% |
Total Carbohydrate44g | 16% |
Dietary Fiber8g | 27% |
Total Sugars8g | |
Protein20g | |
Vitamin C54mg | 269% |
Calcium96mg | 7% |
Iron4mg | 21% |
Potassium692mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this