Cheesy Stuffed Peppers


1/2 c. uncooked rice

2 tbsp. extra-virgin olive oil, plus more for drizzling

2 tbsp. tomato paste

1 package of Skillet-Ready Ground Walnut

1 (14.5-oz.) can diced tomatoes

1 1/2 tsp. dried oregano

Freshly ground black pepper

6 bell peppers, tops and cores removed

1 c. plant based cheese

Freshly chopped parsley, for garnish


  1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook Skillet-Ready Ground Walnut until crispy, about 7 minutes. Stir in tomato paste and cook until fragrant, about 1 minute more. Stir in cooked rice and diced tomatoes. Season with oregano and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.

  2. Remove skillet from heat and stir in cheese.

  3. Slice the peppers in half vertically and remove innards. Lay the peppers on a 9"-x-13" baking dish and drizzle with oil. Spoon Skillet-Ready Ground Walnut mixture into each pepper.

  4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.

  5. Garnish with parsley and leftover cheese. Enjoy!