Cheesy Vegan Gluten-Free Orzo Stuffed Peppers (Allergy-Free)
An easy meatless version of a classic comfort food dinner! These Cheesy Vegan Gluten-Free Orzo Stuffed Peppers are top 8 allergy-free, easy to prepare, hearty, healthy, not to mention delicious! A family-approved weeknight meal you can even make ahead of time; loaded with cheesy, zesty, Greek & Italian flavors!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 5-6 1x
- Category: Main
- Cuisine: Italian, Greek, Mediterranean
Scale
Ingredients
- 5–6 Bell Peppers (5 large or 6 smaller ones)
- 12 oz Gluten-Free Orzo
- 4 Cups Vegetable Broth
- 1 28 oz can Peeled Whole Tomatoes
- 1/2 Cup Chopped Fresh Mint
- 1/2 Cup Nutritional Yeast
- 1 TB Lime Juice
- 1 Tsp Minced Garlic
- 1/2 Tsp Black Pepper
- Vegan Parmesan (to top)
Instructions
- Preheat the oven to 400°F.
- Cook the orzo in the vegetable broth for about 7-8 minutes (al dente). Drain and reserve 1 cup of the broth.
- In a large mixing bowl, add the canned tomatoes and cut with kitchen scissors or crush with hands. Then add the cooked orzo, mint, nutritional yeast, lime, garlic, and black pepper. Mix well to combine.
- Clean the bell peppers, cut off the tops and deseed them. You can shave the bottom of the peppers to make them stand upright if need be.
- Fill each pepper with the orzo filling and place in a cast iron skillet or baking dish.
- Sprinkle the tops of the filled pepper with vegan parmesan, pour the 1 cup of reserved broth in the bottom of the pan, around the peppers, and cover the entire dish with foil.
- Bake in the preheated oven for 25 minutes. Remove the foil, and bake an additional 5 minutes.
- Remove and let cool slightly before serving.
Nutrition
- Serving Size: 1