Chickpea and cauliflower vegan stuffed peppers
Ingredients
- 1 crice
- 1 tbspolive oil
- ½ ccelery
- 1 czucchini
- 1 largered onion
diced
- 4 ccauliflower
florets
- ½ canchopped tomatoes
- 1 tspcumin
- 1 tsppaprika
- 1 tspgarlic powder
- 2 tbsptomato paste
- 1 canchickpeas
drained and rinsed
- 1 tbspdried oregano
- 2 tbspsoy sauce
- 1 tbspgarlic paste
- 10 largebell peppers
- 1 cancoconut milk
- ½ cvegan cheese
grated
- 2 tbspcornstarch
- ½ tspsalt
- ½ tspturmeric
Directions
- 1
Cook the rice according to packaging instructions. This usually takes around 10-12 minutes. Drain and rinse when done.
- 2
Meanwhile, heat the olive oil in a large pan over a medium-high heat and add the celery, zucchini, red onion and cauliflower. Cook for 2-3 minutes, until the vegetables start to soften.
- 3
Add the chopped tomatoes, cumin, paprika, garlic powder, tomato paste, chickpeas, dried oregano, soy sauce and garlic paste. Cook for another 7-8 minutes, stirring frequently.
- 4
Use this time to prepare the peppers by cutting off the tops and removing the seeds and preheat the oven to 180 degrees C (350 F). Also, line a baking tray with parchment paper.
- 5
Add the cooked rice to the filling and stir together well. Divide it evenly between the peppers and bake in the preheated oven for 35-40 minutes, until the peppers are soft and the filling is golden.
- 6
When the peppers are almost done, make the vegan cheese sauce. In order to do this, add the coconut milk, vegan cheese, cornstarch, salt and turmeric to a saucepan over a medium heat and stir continuously for around 3 minutes, until the sauce thickens.
Chickpea and cauliflower vegan stuffed peppers
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Ratings & Reviews
Based on 3 ratings
Rating Breakdown
About this Recipe
Looking for a hearty, flavorful vegan dinner that truly satisfies? These chickpea and cauliflower stuffed peppers deliver a wholesome, plant-based meal bursting with savory goodness, perfect for any weeknight. They are easy to make and packed full of flavor, making them a fantastic choice for a substantial main course.
What sets these vegan stuffed peppers apart is the incredible depth of flavor. Spices like cumin, paprika, and garlic powder mingle with earthy chickpeas and tender cauliflower florets, creating a rich and aromatic filling. Plus, they come with a surprisingly simple, five-ingredient vegan cheese sauce that adds a creamy, indulgent layer, elevating them beyond typical plant-based dishes.
You'll discover a delightful combination of textures in every bite, from the tender bell pepper shell to the satisfyingly chunky filling of rice, chickpeas, and hearty cauliflower. The savory, spiced vegetable and chickpea mixture creates a comforting experience, complemented beautifully by the creamy, subtly spiced vegan cheese sauce. It's a remarkably balanced dish that feels both indulgent and wonderfully healthy, making a generous meal for ten servings at just 262 calories each.
Feel free to experiment with other vegetables you have on hand, though the combination of celery, zucchini, red onion, and cauliflower provides a fantastic base. For an extra layer of savory depth, consider a touch more soy sauce in the filling. If you're out of coconut milk for the cheese sauce, a rich cashew cream could be a creative alternative.
These robust vegan stuffed peppers are ideal for a family dinner or meal prepping for the week ahead, offering a substantial and comforting main course. They shine on their own, needing no elaborate sides, perhaps just a simple green salad for a complete meal.