In The Kitchen
Vegetarian Deconstructed Peppers
Description :
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.
Ingredient :
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1 tablespoon olive oil
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1 medium green bell pepper, chopped
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1 medium red bell pepper, chopped
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1 medium onion, diced
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1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
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1 (14.5 ounce) can diced tomatoes
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1 (8 ounce) can tomato sauce
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1 tablespoon taco seasoning mix
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2 teaspoons taco seasoning mix
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1 ½ cups vegetable broth
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1 cup white rice
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¼ cup shredded Mexican cheese blend, or to taste (Optional)
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¼ cup sour cream, or to taste (Optional)
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1 tablespoon sliced black olives, or to taste (Optional)
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1 avocado, diced, or to taste (Optional)
Direction :
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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.
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Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.
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Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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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.
