The Best Vegan Breakfast Stuffed Peppers
Delicious and easy Vegan Breakfast Stuffed Peppers filled with a mixture of plant-based sausage, onions, garlic, spinach, and cheese, and then baked to perfection in the oven. These stuffed peppers are great for morning meal prep, breakfast, a weekend brunch, or even family dinner!
Ingredients
- 3 Large Bell Peppers Or, 4 medium-sized peppers
- 7.4 Ounces Vegan Sausage We like Beyond Breakfast Sausage Patties
- ½ Onion Diced
- 4-6 Garlic Cloves Minced
- 1 Handful Spinach
- 2-3 Pieces Bread Torn into tiny pieces
- ½ Cup Vegan Cheese Like Violife Parmesan
- 1 Bottle Just Egg Plant-Based Scamble
- 1 teaspoon Baking Powder
- ½ Tsp Each: Ground Mustard, Black Salt, and Pepper
Instructions
- Preheat oven to 375°F
- Prep peppers: Slice them in half and remove the seeds and innards. You can either slice them in half lengthwise (from stem to bottom, like pictured) or, you can slice off just the tops. Removing just the tops might work better as it's easier to stuff and stand without any of the egg mixture spilling out. Arrange peppers, cut side up, in a small casserole dish so that they're as level as possible
- Prep filling: Sauté diced onions, garlic, and sausage over medium-high heat for about 8 minutes. Add the spinach and sauté for another minute, or until the spinach is wilted. Stir in the bread pieces and remove from heat
- In a small bowl, whisk together the egg, baking powder, ground mustard, black salt (Kala Namak), and pepper
- Use a spoon to transfer the sausage mixture into peppers, filling them about ¾ of the way
- Slowly pour some of the egg mixture into each stuffed pepper. Top with cheese and carefully transfer to the oven. Bake for 45 minutes. Remove and let peppers cool for 10 minutes before serving to firm up a bit
Nutrition
Calories: 374kcalCarbohydrates: 17gProtein: 21gFat: 22gSaturated Fat: 4gSodium: 800mgPotassium: 516mgFiber: 5gSugar: 6gVitamin A: 4558IUVitamin C: 161mgCalcium: 151mgIron: 3mg
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