Vegan Stuffed Peppers
Fresh, homegrown bell peppers baked with an assortment of veggies and brown rice is what these easy vegan stuffed bell peppers are all about!! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner!
Ingredients
- 3/4 cup whole grain brown rice, uncooked
- 6 medium bell peppers, red, yellow, or green
- 2-3 tablespoons olive oil
- 2 small onions, diced
- 1 cup crimini (brown) mushrooms, sliced
- 2 small carrots, sliced
- 1 small zucchini, cubed
- 3/4 cup fresh parsley, finely chopped, divided
- 3/4 cup tomato purée
- salt (to taste)
- freshly ground black pepper (to taste)
- a pinch of chili powder
Directions
- 1
Preheat the oven to 425 °F.
- 2
Cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.
- 3
Prepare the bell peppers by cutting the tops off (lids) and set aside. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.
- 4
In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes. Add carrots and zucchini and cook for 5 minutes, stirring occasionally. Remove from the heat.
- 5
Add cooked rice, 1/3 cup parsley, and tomato purée. Stir until well combined. Season to taste with salt, pepper, and a pinch of chilli.
- 6
Divide the rice mixture between the peppers, filling them up and place the lids on top.
- 7
Bake for 20-25 minutes, until the peppers soften and turn slightly brown on the edges.
- 8
Sprinkle remaining parsley on top and serve warm.