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Plant-Based Stuffed Peppers

These packed peppers are filled with plant-based ground burger as a meat-less alternative to traditional stuffed peppers.

1 hr 20 mins
5 Serving(s)
Plant-Based Stuffed Peppers


  • 1 (12 oz.) pkg. Impossible Plant-Based Ground Burger
  • 1 (15 oz.) can Schnucks kidney beans
  • 1 (14.5 oz.) can Red Gold diced tomatoes
  • 1 (12 oz.) pkg. Schnucks frozen corn, thawed
  • 1 1/2 cups Schnucks shredded Cheddar cheese, divided
  • 1 cup rice, cooked
  • 1/2 cup Schnucks salsa
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. minced garlic
  • 5 bell peppers, halved lengthwise and seeded
  • 3 green onions, thinly sliced
  • chopped cilantro, optional topping


  1. Preheat oven to 350 degrees.
  2. Brown plant-based meat substitute in a large pan until cooked through. Add beans, tomato, corn, 1 cup cheese, rice, salsa, cumin, chili powder and garlic.
  3. Place pepper halves in 9x13-inch greased baking dish. Spoon bean mixture into peppers.
  4. Bake uncovered for 40–45 minutes or until peppers have softened and filling is hot, adding remaining 1/2 cup cheese the last 5 minutes of baking.
  5. Garnish with green onions. Season with cilantro, salt and pepper, if desired.

Nutrition Facts

504 Calories Per ServingFat: 21gSaturated Fat: 12gCholesterol: 36mgSodium: 800mgCarbohydrates: 53gFiber: 11gSugars: 15gProtein: 30g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe