Source: Eating Well | Serves: 6 | Time: ~1 hr
Changes: made it vegan
Ingredients
2 tbsp EVO
1 lb ground Beyond Beef
1 large red onion, thinly sliced
3 medium multicolored bell peppers, thinly sliced
6 cloves garlic, chopped
2 tsp smoked paprika
2 tsp dried oregano
1 tsp salt
¾ tsp ground pepper
2 tbsp tomato paste
1 (14.5 ounce) can diced tomatoes, drained
3 cups cooked rice (I used texmati)
½ cup veggie broth (homemade to reduce sodium)
1 cup shredded vegan mozzarella cheese
Instructions
Preheat oven to 400°F. Heat oil in a large nonstick skillet over medium heat.
Add Beyond Beef; cook, stirring often and using the back of a spoon to break it up for 5 minutes.
Add onion, bell peppers, garlic, paprika, oregano, salt and pepper; cook, stirring often, until the vegetables are tender, about 8 minutes.
Increase heat to medium-high and stir in tomato paste; cook, stirring constantly, until the paste darkens in color, about 1 minute. Remove from heat. Stir in drained tomatoes, rice and broth.
Transfer the mixture to a 9-by-13-inch baking dish; cover with foil. Bake until the rice is tender and the flavors meld, about 20 minutes.
Uncover and sprinkle evenly with cheese. Bake, uncovered, until the cheese is melted and beginning to bubble, about 10 minutes.
Enjoy!
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