The Vegan Stuffed Peppers Recipe You Must Try
Ever tried stuffed peppers that made you wonder what exactly is in this? Well, you're about to with these vegan stuffed peppers, you'll surely repeat this. This recipe is meant to be super easy and quick.
Equipment
- Large skillet
- Cutting board
- Knife
- Mixing spoon or spatula
- Baking dish (9x13 inch or similar)
- Aluminum foil
Ingredients
- 4 large bell peppers any color, tops sliced off and seeds removed
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 medium zucchini diced
- 1 cup mushrooms chopped
- 1 can 15 oz black beans, drained and rinsed
- 1 cup cooked brown rice or quinoa
- 1 can 14.5 oz diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- ¼ cup fresh parsley or cilantro chopped
- vegan shredded cheese or nutritional yeast An optional topping
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes, until softened.
- Add garlic, zucchini, and mushrooms, cooking for another 5 minutes until tender.
- Stir in the black beans, cooked rice (or quinoa), diced tomatoes, tomato paste, and all spices. Cook for another 3–5 minutes until everything is heated through.
- Taste and adjust salt, pepper, and spices as needed.
- Stir in fresh herbs (parsley or cilantro) and remove from heat.
- Stuff each bell pepper with the mixture, packing it in tightly.
- Arrange the peppers upright in a baking dish. If desired, sprinkle vegan cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes to brown the tops slightly.
- Let cool slightly before serving.
Nutrition
Calories: 310kcal
Tried this recipe?Let us know how it was!