When you want to throw together a dinner in a decent amount of time – this is your recipe. As I mention with all, it’s totally customizable and easily adaptable if you so choose to use something other than peppers for stuffing. Maybe you’re not a fan, you could take this concept and apply it to potatoes or squash. Really anything seasonal, this would also be great as a zucchini boat.
I definitely wouldn’t recommend this if you’re not a fan of mild heat. It is adjustable to a degree, you could use a hot sauce that’s not as spicy or replace that with tomato sauce instead. I try to include possible variations because I tend to receive many comments asking for “what can I replace —— with?” – which I love to see you’re interest in my recipes, but please feel free to adjust them as needed. If I didn’t specifically say in the notes section that you can omit or replace an ingredient, that means I have not tested it and it would be up to you to alter it at your own risk.
Now that I’ve gotten that little disclaimer out of the way, I tested these out on a whim because I wanted to share more quick dinners – they’ve been highly requested. I was so pleasantly surprised with the outcome, it’s truly an easy recipe but the flavors come together and it’s such a delicious combination! This was one of those recipes I actually kept in my fridge, instead of giving it to family and I devoured the leftovers over the span of 3 days. So if you’re curious they still tasted amazing, sauce and all for sitting in the fridge that long. I’d probably freeze them if you wanted to go beyond 4-5 days. Making the aioli fresh, as needed.
The reason this recipe comes together so easily is using a premixed rice blend that’s loaded with the perfect seasonings. I did however decide to add more, but that’s totally optional. Vitacost has a ton of different rice and grain blends that only require water or stock to make. Doesn’t get any better than that! I’m a huge fan of the Porcini Risotto and Quinoa & Ancient Grains blend – if you’re interested in ordering a few to test out. I recommend using a vegetable stock in place of water for even more flavor, again totally optional though. I also have a referral link here that will give you $10 off your first order of $30 or more. I also receive a $10 off code that helps me order more goodies!
Wonderful for transitioning from Summer to Fall. I believe this quick dinner is perfect for all – hey I rhymed! Definitely give it a try and let me know your thoughts. If you do recreate this recipe, I would love to see your photos. Please feel free to tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss seeing your post!
- 3 Bell Peppers, each color halved & seeded
- 1 cup Jambalaya Rice Blend
- 2¼ cups Water or Vegetable Stock*
- 2 Vegan Sausage Links, diced (optional)
- 1 tsp Old Bay Seasoning (optional)
- ½ cup White Onion, diced
- ¼ cup Green Onion, diced
- ⅛ cup Shallot, diced
- ⅛ cup Parsley, minced
- Hot Sauce Aioli
- ½ cup Vitacost Raw Cashews
- ⅓-1/2 cup Water, filtered (as needed)
- ¼ cup Vitacost Hemp Seeds
- 3-4 tbsp Hot Sauce of choice
- 2 tbsp Lemon Juice
- 1-2 cloves of Garlic
- Salt & Pepper, to taste
- Preheat oven to 350 degrees F.
- Cut peppers in half and remove seeds.
- Bake peppers uncovered for 5 minutes, without stuffing.
- Bring 1 cup of Vitacost Cajun Rice and 2¼ cups of water to a boil, feel free to use vegetable stock in place of water. Once boiling, give it a stir, cover and reduce the heat to low. Steam for 18-20 minutes. Extra water is added to avoid the rice drying out when baked.
- Sauté diced vegan sausage, onions and shallot for 6-8 minutes. Season to taste, as needed.
- Mix with rice in a large bowl, folding in the diced green onion and parsley.
- Fill each pepper with rice mixture. Pressing down and packing lightly.
- Bake for 20-25 minutes*, covered.
- Serve warm, topped with hot sauce aioli and extra green onions.
*To yield a crisper pepper, bake for half the time.
You can turn this into a side or appetizer by using small sweet peppers.