Italian Jackfruit Stuffed Peppers

Cold-weather comfort food, ready in minutes.


1 Complete Jackfruit Meal with Red Kidney Beans + Tomato + Rustic Herbs

2 assorted red, yellow or orange bell peppers 

1 c cooked brown rice

¼ c shredded plant-based mozzarella cheese

Handful Italian parsley, chopped


Olive Oil


Preheat your oven to 400 degrees. 

Cut the bell peppers in half lengthwise and remove the seeds. Brush cut edges with olive oil. Heat a cast iron pan over medium heat and place peppers cut side down, cooking until edges begin to slightly char.

In a bowl, add your cooked rice and the entire Complete Jackfruit Meal. Stir to combine. Add salt to taste.

On a lined baking sheet, place bell peppers and fill with the jackfruit mixture. Bake for 30 minutes.

Remove peppers from oven and sprinkle with cheese. Place back in the oven and cook for another 5 minutes, or until cheese has melted.

Garnish with chopped parsley and serve.