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One Pot Veggie Stuffed Peppers

I first started making this recipe from CookingLight back when I ate meat.  I eventually adopted it to my vegetarianism, and adopted it again, until I was left with a lean mean super easy and delicious stuffed pepper recipe.

This is a leftover use up recipe for me: I always have something with rice and something with pasta sauce before I make it and make extra to use in the peppers.


  • 2 bell peppers (color doesn’t matter)
  • 1 Tablespoon olive oil
  • 1/2 cup chopped onion
  • 1.25 cups veggie ground beef crumbles OR chopped pinto beans
  • 1/2 teaspoon paprika
  • pinch of ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup cooked rice
  • 1/4 cup parmesan OR combination of 1/8 cup nutritional yeast + 1/8 cup Daiya mozzarella for vegans
  • 1 cup tomato pasta sauce, divided 1/4 cup and 3/4 cup (jarred is fine!)
  • 1/4 cup red wine
  • 1/4 cup chopped parsley

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