Vegan Stuffed Peppers
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 mushrooms
sliced, brown
- 2 small carrots
sliced
- 1 small zucchini
cubed
- 3/4 cup fresh parsley
finely chopped, divided
- 3/4 cup tomato purée
- to tastesalt
- to tastefreshly ground black pepper
- 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.
Vegan Stuffed Peppers
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Ratings & Reviews
Based on 6 ratings
Rating Breakdown
About this Recipe
Elevate your weeknight dinner or impress at a dinner party with these delightful Vegan Stuffed Peppers, a vibrant and satisfying plant-based meal. This recipe delivers authentic, wholesome flavors using fresh ingredients, making it an ideal choice for any occasion.
This recipe works beautifully because it artfully combines hearty whole grain brown rice with a colorful assortment of fresh vegetables. The blend of savory crimini mushrooms, sweet carrots, and tender zucchini creates a balanced and flavorful filling that perfectly complements the mild sweetness of baked bell peppers. It’s a testament to how simple, fresh ingredients can come together for an incredibly satisfying dish.
What you can expect is a dish bursting with garden-fresh goodness. Each bite offers tender-crisp bell pepper yielding to a rich, earthy, and savory filling. You'll taste the subtle sweetness of the carrots and zucchini, the umami depth from the mushrooms, and a fragrant lift from fresh parsley, all seasoned perfectly with salt, black pepper, and a touch of chili powder for warmth. It’s a naturally vegan dish that feels both comforting and elegant, proving that plant-based meals can be incredibly fulfilling.
Customization & Variations:
- Bell Peppers: Feel free to mix and match red, yellow, and green bell peppers for a visually appealing platter.
- Spices: Adjust the pinch of chili powder to your preference for a mild warmth or a bolder kick.
- Parsley: While fresh parsley is called for, you can also experiment with other fresh herbs like cilantro or basil for a different aromatic profile.
Serve these hearty stuffed bell peppers as a standalone main course for a wholesome and complete meal. They are perfect for a cozy family dinner or as an impressive centerpiece at your next gathering.