Vegan Burrito Bowl Stuffed Bell Peppers

06.27.18 - BY Nona Raybern

Meatless Mondays have become a pretty popular trend in the last few years. But if you’re a regular meat eater, sometimes it’s hard to find the right kind of satisfying recipe. This Vegan Burrito Bowl stuffed inside bell peppers won’t have you missing that meat at all.

The trick in this is to make your own meat substitution. Don’t buy the fake vegan “meat” from the store. It’s expensive and full of additives. Our recipe uses a slightly modified version from Cooking with Plants. Finely chopped cauliflower and walnuts baked in spices gives you the taste and texture you crave.

First thing first, core out and clean your peppers. We use the Endurance® Veggie Corer to create those perfectly round openings.

Then, layer and stuff these peppers full of your ingredients! Really, you can choose any sort of rice, bean, “meat” or meat combo. And if you want to make it non-vegan, we highly recommend adding chees.

The guacamole, however, is pretty sufficient for these vegan burrito bowls in providing a nice creamy topping alternative.

So far in the RSVP office, this has been one of our favorite recipes to date (even among the meat lovers). Who knew a vegan burrito bowl could be so popular?

Vegan Burrito Bowl Stuffed Bell Peppers

Looking to add to your Meatless Monday rotation? These Vegan Burrito Bowl Stuffed Peppers sub out ground beef for ground cauliflower and pack the protein in with black beans. So yum!

Ingredients

For the Ground "Beef"

  • 1
    Large
    Cauliflower head, finely chopped
  • 1
    Cup
    Walnuts, finely chopped
  • 1
    6 oz Can
    Tomato Paste
  • 1
    Tbs
    Soy Sauce
  • 1
    Tbs
    Cumin
  • 1
    Tsp
    Chili powder
  • 1
    Tsp
    Smoked Paprika
  • 1
    Tsp
    Sea salt
  • 1/4
    Tsp
    Chili flakes

For the Stuffed Peppers

  • 8
    Peppers, tops removed & cored
  • 2
    Cups
    Brown rice
  • 1
    Can
    Sweet Corn
  • 1
    Can
    Black beans

For the Guacamole

  • 3
    Large
    Avocados
  • 1/2
    Red onion, finely diced
  • 1
    Clove
    Garlic, minced
  • 1
    Tomato, diced
  • 1
    Lime, juiced
  • 1/4
    Cup
    Cilantro
  • Salt & Pepper to taste

Instructions

For the Ground "Beef"

  1. Preheat oven to 350° F. Put all the ingredients into the food processor and pulse to a coarse blend (or chop finely by hand and mix together in large bowl). Get your lined baking tray and spread the mixture evenly over the tray. Pop the mixture in the oven for 30 minutes, then take it out and stir the mixture before baking again for 15 minutes. Take it out and check again.  Bake until mixture resembles ground beef. 

For the Peppers

  1. Core and clean out bell peppers. Remove seeds and stem. Layer in brown rice, black beans, corn, and top with ground "beef" mixture. Place in 9x13 baking pan. In heated 350°F oven, cook for 25-30 minutes or until edges on pepper are lightly browned. Remove from oven and serve warm. 

For the Guacamole

  1. Mash the avocados. Add remaining ingredients and mix together. Store in airtight container for 2 hours prior to serving to allow flavors to meld together. Serve on top of Burrito Bowls.