Red, yellow and green bell peppers make magic in this healthy stew. Gluten-free, low-fat, hearty and something you can prepare in advance and even freeze for later use if desired.
Oh the Beauty of Bell Peppers!
I prefer the use of brown rice in this recipe but you could easily swap it for one of the following: farro, bulgur wheat, quinoa, lentils, couscous, beans, orzo, arborio rice, walnuts and even cauliflower rice. Take your pick, Just remember to adjust the cooking times.
how to make them:
As much as I love the idea of a one pot dinner, in order for these stuffed bell peppers to turn out super delicious we have to cook the filling separately. Brown rice pilaf and sautéed mushrooms both get their own skillets then come together in one big pot to marry with the peppers and the broth. Add a handful of toasted pine nuts into the mix and maybe even some hemp hearts for a nice protein boost.Easy peasy, you got this!
These Stuffed Bell Peppers are to Die For:
hearty & filling
dairy & oil-free
easy to make
whole foods plant based.
P.S. If you make this recipe please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram. It totally makes my day ~ Florentina Xo’s
Vegan Stuffed Bell Peppers
Easy, vegan stuffed bell peppers Italian style, stuffed with an amazing plant-based filling of brown rice, wild mushrooms and herbs.
- 7 bell peppers - mixed colors
- 1 bell pepper - diced
- 1 cup brown rice - organic
- 1 carrot - grated
- 1 lb mushrooms - rinsed and chopped
- 1 spanish onion - diced
- 1/4 cup fresh thyme leaves
- 28 oz canned San Marzano tomatoes - crushed
- 4 cups low sodium vegetable stock or water
- 3 leaves bay
- 1/3 cup flat leaf parsley - chopped
- 2 tsp smoked paprika
- 1 drizzle water (or olive oil)
- 1 pinch sea salt - to taste
- 1 pinch black pepper + more to taste
- 1/3 cup toasted pine nuts (optional)
- 1/3 cup plant based yogurt or aioli - for serving (OPTIONAL)
Prepare the Brown Rice Pilaf:
Preheat a large skillet over medium flame. Add half of the onion with splash of water (or a drizzle of olive oil) and a pinch of sea salt. Sautee for a few minutes until translucent. Stir in the carrot, diced belle pepper and smoked paprika together with the brown rice and toss to coat well. Pour in 2 cups of water or low sodium vegetable stock, add 1 bay leaf and bring to a simmer. Cover with a tight lid, turn flame to medium-low and cook for 45 minutes or until all the liquid has been absorbed. Allow to sit covered for 10 minutes then discard the bay leaf and fluff with a fork.
Meanwhile in a separate skillet add a a splash of water (or a drizzle of oil) and sautee the other half of the onion for a couple of minutes. Add the mushrooms and a pinch of sea salt together and cook together until wilted and all the liquid has evaporated, about 10 minutes.
In a large bowl combine the cooked brown rice pilaf together with the mushrooms, parsley and thyme leave (reserve some for garnish). Taste and adjust seasonings with more sea salt and black pepper. Add the pine nuts at this point if using but totally optional.
Stuff the Peppers:
Rinse the bell peppers and slice the tops. Discard the core and the seeds. Using a spoon start filling each pepper with the brown rice and mushroom mix.
Place the peppers inside a large heavy stock pot standing up. Pour in the crushed San Marzano tomatoes and 2 cups pf water or low-sodium vegetable stock. Add enough liquid to almost cover the peppers. Taste the broth at this point and season with sea salt to taste. Add 2 bay leaves and bring to a simmer. Cover with a tight lid and cook for 30 minutes or until the peppers have softened to your liking.
Serve hot with a drizzle of vegan plant-based yogurt or aioli and garnished with fresh thyme.
Follow all the above steps, once you bring the broth to a simmer transfer the pot to a preheated 375"F oven and bake for 30 minutes.