EASY VEGAN STUFFED BELL PEPPERS
Fresh, homegrown bell peppers baked with an assortment of veggies and brown rice is what these easy vegan stuffed bell peppers are all about!! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner!
Provided by Sam | Ahead of Thyme
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 °F.
- In a small pan bring a salted water to a boil over medium heat and cook the rice according to the package instructions. Drain on a colander and set aside.
- Cut off the tops of the bell peppers ("lids") and set aside. Scoop out the inside and discard the seeds. Wash the peppers carefully and set aside.
- In a large pan heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry for a further 5-8 minutes. Add carrots and zucchini, fry, stirring occasionally for 5 minutes. Remove from the heat. Add cooked rice, 1/3 cup parsley, tomato purée, and stir until well combined. Season to taste with salt, pepper and a pinch of chilli.
- Divide the mixture between the peppers and place the "lids" on top.
- Place the stuffed peppers in a greased baking tray. Bake for 20-25 minutes, until slightly brown on the edges.
- Sprinkle remaining parsley on top and serve.
Nutrition Facts : ServingSize 1 stuffed pepper, Calories 156 calories, Sugar 8.7 g, Sodium 474.5 mg, Fat 8.2 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 4.6 g, Protein 6.7 g, Cholesterol 113 mg
VEGAN STUFFED PEPPERS
These vegan stuffed peppers with rice are super easy to make and they are so delicious! Besides, they are packed with protein. They make a great weeknight dinner for the whole family!
Provided by Sina
Categories Entrée Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Finely chop the red onion and the garlic. Heat some oil in a large pan and sauté the onion for 2-3 minutes until it becomes translucent. Then add the garlic. Cook for another minute.
- Then add the cooked rice, the beefless veggie ground meat, the canned diced tomatoes, and the kidney beans. Season with paprika powder, cumin, salt, pepper, and tabasco. Cook for 5 minutes.
- In the meantime, remove the tops, seeds, and the membranes of the bell peppers and discard. Place the peppers in a baking dish.
- Spoon an equal amount of the rice mixture into the bell peppers. Sprinkle with vegan cheese. Then carefully add some water or vegetable broth (3/4 cup) to the bottom of the baking dish.
- Preheat your oven to 350 °F and bake the vegan stuffed peppers for 30 minutes. Sprinkle with freshly chopped parsley and green onions after baking. Serve immediately.
Nutrition Facts : Calories 160 kcal, Carbohydrate 30 g, Protein 3 g, Fat 2 g, Sodium 109 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
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