Vegetarian Deconstructed Peppers
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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1tablespoon olive oil
- 1medium green bell pepper, chopped
- 1medium red bell pepper, chopped
- 1medium onion, diced
- 1pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
- 1(14.5 ounce) can diced tomatoes
- 1(8 ounce) can tomato sauce
- 1tablespoon taco seasoning mix
- 2teaspoons taco seasoning mix
- 1½ cups vegetable broth
- 1cup white rice
- ¼cup shredded Mexican cheese blend, or to taste
- ¼cup sour cream, or to taste
- 1tablespoon sliced black olives, or to taste
- 1avocado, diced, or to taste
Instructions
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.