Stuffed Bell Peppers


Makes: 6 servings; Prep time: 20 minutes; Cooking time: 45 minutes

This recipe is Vegan; Vegetarian; Dairy Free; Whole30; Gluten Free; Plant Based; No Added Sugar; Non GMO; gourmet meals


1 Jar Kolhapuri Cooking Sauce

1 Tablespoon Olive oil

6-8 Bell Peppers

½ lb Ground beef (we used Gardein meatless but you can substitute with your favorite)

1/2 Medium Onion [diced] 

12 oz Cauliflower Rice [or Cooked Rice]

½ Cup water

Optional: Cheese for garnish


Preheat oven to 350 degrees.

Cut the tops off the bell peppers & remove membranes/seeds and discard.

Bring a large pot of water to a boil and cook whole peppers for 4-5 minutes. Remove from water and set aside. [If you like peppers to be crispier, you can ignore this step]

Heat the oil in a skillet. Add onions and saute for a couple of minutes. Add the meat; mix well and cook covered until done (about 5-7 minutes). Add the cauliflower rice, water, ¾ jar of Kolhapuri sauce. Stir and simmer for about 5 minutes.

Pour the remaining Kolhapuri sauce in the bottom of the baking pan. Spoon the rice mixture into each bell pepper. Place in baking pan and cover lightly with foil.

Bake for about 40 minutes.

Remove the foil; add cheese for garnish and bake for another 5-7 minutes.

Serve hot & Enjoy!