Riz gras, or deconstructed stuffed peppers (plant-based)

5 from 1 vote
This vibrant African dinner tastes a bit like delicious stuffed peppers to me.
The peppers are blended into the sauce instead of being left whole, and the rice, plant-based meat, other veggies and spices round out the meal.
I hope you enjoy it as much as we did!
For today's inspiration, here is a quote from legendary meditation teacher Jack Kornfield:
"The path through trouble
is always made
a step at a time,
a breath at a time,
a day at a time."
May your day, steps, and breaths help you lovingly through your day today.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Main Course
Cuisine African
Keyword gluten-free, plant-based, rice, veggies

Ingredients

  • 2 red bell peppers
  • 2 cloves garlic
  • 1 onion
  • 2 tomatoes
  • 2 Tbsp olive oil
  • 1 pound plant-based ground meat (Gardein is gluten-free)
  • 2 cups water
  • 1 Tbsp tamari
  • 1 Tbsp nutritional yeast
  • 1 tsp thyme
  • ½ tsp turmeric
  • 1 cup short-grain brown rice
  • Cauliflower, spinach, or whatever other veggies you have on hand
  • Salt and pepper to taste

Directions 

  • In a blender or food processor, blend the peppers, garlic cloves, onion, and tomatoes. Set aside.
  • In a large pan, heat the olive oil over medium-high heat. Brown the plant-based ground meat, then add the blended veggies and cook for a few minutes, stirring frequently.
  • Add the water, tamari, nutritional yeast, thyme, turmeric, and rice. You can also toss in any veggies that need cooking now, like cauliflower.
    Season with salt and pepper and simmer for about 1 hour until the rice is cooked, stirring every so often so it doesn’t stick to the bottom of the pot.
  • Finally, stir in any veggies that don't need cooking, like spinach. Enjoy hot!
Notes
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
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