A delightful twist on the classic stuffed peppers, packed with flavor and easy to prepare.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the peppers.
Cut the bell peppers in half lengthwise and remove the seeds and membranes.
Cutting the peppers lengthwise creates a stable base for stuffing.
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until softened.
Cook the onions until translucent for the best flavor.
Stir in the diced tomatoes, cooked rice, and plant-based crumbles. Simmer until well combined.
Simmering allows the flavors to meld together.
Mix in the ketchup and mustard, adjusting the amounts to achieve a thick consistency.
Taste and adjust the seasoning to your preference.
Place the pepper halves in a baking dish and fill them with the prepared mixture.
Pack the filling tightly to prevent it from spilling out during baking.
Cover the dish with aluminum foil and bake for 1 hour, or until the peppers are tender.
Check the peppers halfway through to ensure even cooking.
Serve the stuffed peppers warm, garnished with fresh herbs if desired.
Fresh parsley or cilantro makes a great garnish.
