How to Make Vegetarian Deconstructed Peppers - A Step-by-Step Guide

Vegetarian Deconstructed Peppers are a delicious and satisfying dish that brings all the flavors of traditional stuffed peppers without the hassle of actually stuffing them. This recipe takes the classic combination of peppers, rice, and hearty vegetables and transforms it into a colorful and flavorful skillet dish perfect for a weeknight dinner.

This recipe is not only easy to make, but it's also incredibly versatile. You can use any color of bell peppers you prefer, and you can also...

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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)

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • 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

    393 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 11mg
    • Sodium: 1130mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 8g
    • Total Sugars: 8g
    • Protein: 20g
    • Vitamin C: 54mg
    • Calcium: 96mg
    • Iron: 4mg
    • Potassium: 692mg