The Best Vegan Stuffed Bell Peppers Recipe

Sarah and I were invited to a family dinner a few weeks ago where we were the only two vegans. We didn’t want to show up and be like, “what can we eat??” so we decided to bring a homemade dish: vegan stuffed bell peppers.

Sarah, being the amazing women she is, knew she could come up with a delicious recipe that would be loaded with protein and be very tasty and filling.

Since I hadn’t had a vegan stuffed pepper in a few years, I thought, “yeah, that sounds like a great plan.”

And wow, these turned out delicious!!

Vegan Stuffed Bell Peppers

Michael Johnson

Deliciously-seasoned, stuffed bell peppers that are easy to make and taste great!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course dinner

Cuisine Mediterranean, Mexican

Servings 12 servings

Calories 87.3 kcal

Equipment

• Cooking Tin

Ingredients

  

1x2x3x

• 6 bell peppers red, orange, yellow are best
• 1 large onion
• 4 cups white mushrooms
• 1 tbsp olive oil (for heating pan)
• 1/4 cups parsley not chopped, loosely placed
• 1 32 oz box of vegetable broth
• 1 cup diced tomatoes I used fire-roasted
• 1 cup lentils uncooked
• 1 cup rice uncooked, I used brown
• 1 cup tomato sauce I chose DeLallo b/c of minimal ingredients
• 12 tbsp nutritional yeast 1 tbsp per pepper
• seasonings (rosemary, basil, salt, pepper, oregano, thyme) to taste

Instructions

 

• Heat skillet w/ minimal oil.
  1 tbsp olive oil
• Add chopped onion and cook until browned.
  1 large onion
• Add chopped mushrooms and parsley to cook down.
  4 cups white mushrooms, 1/4 cups parsley
• Slowly add vegetable broth throughout the process to avoid burning.
  1 32 oz box of vegetable broth
• When cooked down, add diced tomato. Make sure to strain out liquid from can.
  1 cup diced tomatoes
• Cook lentils in a separate pan. When done, strain out liquid and add lentils to skillet.
  1 cup lentils
• * If mushrooms gave off too much liquid, you can strain out the water.
• Cook rice in separate pan. When done, add to skillet.
  1 cup rice
• At this point, the mixture in the skillet will be "pasty."
• Add sauce + seasonings.
  1 cup tomato sauce, seasonings (rosemary, basil, salt, pepper, oregano, thyme)
• Mix in nutritional yeast.
  12 tbsp nutritional yeast
• Cut bell peppers in halves. Fill peppers with finished skillet mixture.
• Fill bottom of tin with sauce and place bell peppers into tin. Cover with more sauce.
• Cook at 475 degrees for about 45 minutes.
• Remove from oven and top with more nutritional yeast.
  12 tbsp nutritional yeast

Nutrition

Serving: 0.5pepperCalories: 87.3kcalCarbohydrates: 15.3gProtein: 5.9gFat: 1gPolyunsaturated Fat: 0.08gMonounsaturated Fat: 0.16gSodium: 385mgPotassium: 258mgFiber: 3gSugar: 5.5gVitamin A: 10.4IUVitamin C: 83.25mgCalcium: 3.6mgIron: 7mg

Keyword bell peppers, stuffed peppers

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