These Pulled Shredz Stuffed Peppers are a cozy, flavor-packed meal made with tender bell peppers filled with a savory mix of rice, fire-roasted tomatoes, garlic, onion, and smoky paprika. Baked until perfectly tender, they’re hearty, wholesome, and even better topped with melted vegan cheese for an easy plant-based dinner everyone will love.
Pulled Shredz
INGREDIENTS
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✓ 6 bell peppers – red, orange, yellow or green
✓ 2 cups cooked rice
✓ 1/3 cup vegetable broth or stock
✓ 2 tbsp olive oil
✓ 3 cloves garlic
✓ 1 medium onion
✓ 1 (15 oz) can fire-roasted tomatoes
✓ 1 tsp paprika
✓ Salt & pepper to taste
✓ Shredded vegan cheese
INSTRUCTIONS
1. Thaw the Shredz
Remove the Pulled Shredz from the freezer and set aside to thaw. You can thaw them overnight in the refrigerator or leave them out while you prepare the rest of the ingredients.
2. Prep the Peppers
Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush with a little olive oil if desired, then place them upright in a baking dish. Bake for 10–15 minutes until the peppers begin to soften.
3. Cook the Filling
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Build the Flavor
Add the fire-roasted tomatoes, paprika, salt, and pepper. Stir well and let the mixture simmer for 3–5 minutes.
5. Mix the Stuffing
Add the Pulled Shredz, cooked rice, and vegetable broth to the skillet. Stir until everything is well combined and heated through. Cover and let simmer for 7–10 minutes, stirring occasionally.
6. Stuff the Peppers
Spoon the filling evenly into each bell pepper. Top with shredded vegan cheese if using.
7. Bake
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the tops are lightly golden.
8. Serve
Let the stuffed peppers cool for a few minutes before serving. Enjoy warm.
