Seitan & Brown Rice Stuffed Green Peppers Recipe

| 12/11/2015 8:56:00 AM

I first made these delicious peppers for a holiday party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bells satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a Christmas or New Year’s Eve party, or weeknight supper.

stuffed green pepper topped with marinara 

Seitan & Brown Rice Stuffed Green Peppers Recipe

Makes 6 servings | Ease Factor: 2


• 6 medium green bell peppers
• 1 jar (about 28 ounces) vegan marinara sauce
• 2 teaspoons extra-virgin olive oil (optional)
• 2 packages (16 ounces) Italian flavored crumbled or ground seitan (see note)
• 2 cups cooked and cooled long-grain brown rice (see note)
• 2 teaspoons all-purpose seasoning blend


1. Preheat the oven to 400 degrees F. Slice about one inch off the top of each pepper. Seed the peppers.

2. Spread 1-1/2 cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.

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