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Vegan Stuffed Peppers

Vegan stuffed peppers are roasted bell peppers filled with a hearty mixture of grains, vegetables, and herbs, then baked until tender with slightly blistered, smoky edges. The dish showcases caramelized sweetness and vibrant flavors, finished with fresh herbs and a squeeze of lemon for brightness. The final texture is a tender, slightly charred pepper bursting with flavorful, textured stuffing.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably colorful for visual appeal
  • 1 cup cooked grains (quinoa or rice) preferably al dente
  • 1 cup diced vegetables (zucchini, carrots, or mushrooms) adds texture and flavor
  • 1/2 cup chopped onions for savory flavor
  • 3 cloves garlic minced
  • 1/2 cup tomato sauce for moisture and richness
  • 2 tbsp olive oil for sautéing
  • 2 tbsp fresh herbs (basil, parsley, cilantro) chopped, for freshness
  • to taste salt and pepper for seasoning
  • optional vegan cheese or nutritional yeast for topping

Equipment

  • Baking sheet
  • Sharp knife
  • Pan for sautéing
  • Spatula
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 180°C (356°F). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up on a parchment-lined baking sheet.
  2. Roast the peppers for about 15 minutes until they are slightly softened and have lightly blistered edges, developing a smoky aroma.
  3. While the peppers roast, heat olive oil in a pan over medium heat. Add chopped onions and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  4. Add diced vegetables to the pan and cook until tender and slightly caramelized, about 5-7 minutes, stirring occasionally.
  5. Stir in cooked grains and tomato sauce, mixing well to combine. Season the mixture with salt, pepper, and chopped herbs. Cook for another 2 minutes until heated through.
  6. Remove the peppers from the oven and carefully stuff each half with the filling, pressing gently to pack in the mixture.
  7. Sprinkle vegan cheese or nutritional yeast on top if using, then bake the stuffed peppers for an additional 10-15 minutes until the tops are bubbly and lightly browned.
  8. Remove from the oven and let rest for 5 minutes. Squeeze fresh lemon juice over the peppers and garnish with extra herbs.
  9. Serve warm, enjoying the smoky, tender peppers filled with vibrant, textured stuffing that bursts with flavor.

Notes

Feel free to customize the filling with your favorite vegetables or grains. For extra smokiness, add a pinch of smoked paprika to the filling mixture.