Recipe by Beyond Meat

A Cozy, Flavor Packed Dinner That Turns Simple Peppers Into Something Truly Magical

These Beyond Sausage stuffed peppers are the definition of comfort food with a plant powered twist. Tender bell peppers get packed to the brim with fluffy quinoa, melty dairy free pepper jack, hearty black beans and juicy corn for a filling that is bold, colorful and incredibly satisfying. The spices bring warm southwestern vibes while the Beyond Sausage adds that savory depth that takes everything over the top.

They bake up beautifully and make a show stopping weeknight dinner, meal prep option or crowd pleasing dish for friends. Every pepper is a complete meal built from real, wholesome ingredients with huge flavor payoff. This is the kind of recipe that makes plant based eating feel fun, hearty and totally irresistible.

Why You’ll Love This Recipe

• A full, balanced meal baked right into a single pepper.
• Savory Beyond Sausage flavor that complements the tex mex inspired spices.
• Naturally colorful, cozy and appealing for both vegans and non vegans.
• Meal prep friendly and reheats beautifully.
• Easy to customize with your favorite veggies and heat levels.
• A protein packed plant based dish that still feels indulgent.

Beyond Sausage Stuffed Peppers

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• Author: Beyond Meat
• Total Time: 50 minutes
• Yield: 6 stuffed peppers 1x
• Diet: Vegan

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Description

A Hearty, Comfort Filled Pepper That Delivers Big Flavor Every Time

These stuffed peppers are loaded with quinoa, beans, corn, green chiles and savory Beyond Sausage for a warm, comforting meal that is both hearty and wholesome. They bake until tender and melty, creating a satisfying plant powered dish that works for weeknights or entertaining.

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Ingredients

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• 1 package Beyond Sausage Brat Original

• 3 cups cooked quinoa

• 1 (4 ounce) can green chiles

• 1 cup corn kernels

• 1/2 cup canned black beans, drained and rinsed

• 1/2 cup petite diced tomatoes

• 1/2 cup plant based shredded pepper jack cheese

• 3 tablespoons chopped fresh cilantro

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon chili powder, or more to taste

• Kosher salt and pepper, to taste

• 6 bell peppers, tops cut, stemmed and seeded

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Instructions

1. Preheat oven to 350 degrees F. Line a 9 by 13 inch baking dish with parchment paper.

2. In a large bowl, mix the quinoa, green chiles, corn, beans, tomatoes, plant based cheese, cilantro, cumin, garlic powder, onion powder, chili powder, salt and pepper.

3. Remove the casings from the Beyond Sausage links. Crumble the sausage into a pan and cook for about 4 minutes. Do not overcook since it will continue baking.

4. Add the cooked sausage to the quinoa mixture and stir well.

5. Spoon the filling into each bell pepper cavity and place them upright in the baking dish.

6. Bake for 25 to 30 minutes until peppers are tender and the filling is heated through.

7. Serve warm and enjoy.

Notes

Top with extra cilantro, dairy free sour cream or a squeeze of lime.

Pair with a crisp green salad or roasted vegetables for a full meal.

Serve over a bed of quinoa or rice for even more heartiness.

Nutrition info is approximate.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Bake
• Cuisine: Tex Mex Inspired, Vegan

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 320kcal
• Sugar: 6g
• Sodium: 690mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 15g