Vegan Stuffed Peppers

Vegan stuffed peppers are a comforting dish featuring bell peppers filled with a savory mixture of cooked grains, fresh vegetables, and herbs. Roasted until tender and slightly caramelized, they showcase a vibrant, rustic appearance with smoky edges and a hearty, textured filling. The dish is versatile, customizable, and perfect for a cozy dinner or entertaining guests with its colorful presentation.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mediterranean, vegan

Servings 4

Calories 250 kcal

Equipment

Baking Dish
Sharp Knife
Mixing bowls
Spoon or scoop
Aluminum foil

Ingredients

4 large bell peppers preferably red or yellow
1 cup cooked brown rice preferably cooled
1 cup cooked quinoa preferably cooled
1/2 cup chopped tomatoes fresh or sun-dried
1/4 cup chopped onions red or yellow
2 cloves minced garlic
1 tbsp soy sauce or tamari
2 tbsp olive oil
fresh cilantro or parsley herbs chopped, for mixing and garnish
lemon or lime for squeezing to brighten flavors

Instructions

Preheat your oven to 190°C (375°F). Place a baking dish in the oven to heat up slightly, which helps with roasting the peppers later.
Using a sharp knife, slice the tops off each bell pepper, removing the seeds and membranes carefully to create a hollow cavity for the filling. Set aside the tops for presentation or chopping into smaller bits for extra flavor.
In a mixing bowl, combine the cooked brown rice, quinoa, chopped tomatoes, chopped onions, minced garlic, soy sauce, and chopped herbs. Mix everything thoroughly until the ingredients are evenly distributed and fragrant.
Drizzle a little olive oil over each hollowed pepper and gently stuff them with the grain mixture using a spoon or scoop, pressing lightly to pack in the filling and ensure they hold their shape.
Arrange the stuffed peppers upright in the preheated baking dish. Cover loosely with aluminum foil to trap steam and keep them moist during baking.
Bake the peppers in the oven for 30 to 35 minutes, until they are tender, blistered, and slightly caramelized around the edges. You can peek under the foil halfway through to check their progress.
Remove the peppers from the oven, carefully uncover, and squeeze fresh lemon or lime juice over the top to brighten the flavors. Sprinkle chopped herbs over the peppers for a fresh finishing touch.
Let the peppers rest for about 5 minutes to allow the flavors to settle and the filling to firm up slightly. Serve warm, with extra herbs or lemon on the side if desired.

Notes

For extra smoky flavor, briefly roast the peppers before stuffing. Feel free to customize the filling with your favorite herbs, spices, or chopped nuts for added crunch. Using a mix of grains adds texture and richness, but you can swap with millet or couscous if preferred.