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Vegetarian stuffed bell peppers recipe

Vegetarian stuffed bell peppers recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Peppers
  • Stuffed peppers

This is one of my favourite recipes to do when I have leftover rice or risotto. Served with a mixed greens salad, it is quite close to perfection!

4 people made this

IngredientsServes: 3

  • 2 tablespoons olive oil
  • 1 leek, finely chopped
  • 1 courgette, finely chopped
  • 310g cooked rice (long grain or basmati)
  • 70g frozen peas, defrosted
  • 3 tablespoons grated cheese
  • 3 tablespoons chopped fresh parsley
  • salt and pepper, to taste
  • 1 egg, lightly beaten
  • 2 slices white bread, soaked in milk
  • 3 large red peppers, tops removed and seeded
  • 230ml water

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. Heat olive oil in a frying pan over medium heat. Add leek and courgette and cook and stir for a couple of minutes, until tender. Transfer to a large bowl and mix in rice, peas, grated cheese, parsley, and season with salt and pepper.
  3. In a separate bowl, mix lightly beaten egg with previously soaked slices of bread. Add to rice mixture. Stuff peppers, cover with pepper tops and arrange in a deep baking dish. Pour in 230ml water.
  4. Bake for 1 hour in the oven, until stuffing is cooked and slightly browned. May be served hot or cold.

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Vegetarian Stuffed Peppers

Vegetarian stuffed peppers—baked until tender and brimming with a taco-seasoned, cheesy bean-and-rice filling—are an easy, healthy dinner that’s sure to spice up your week.

Variation suggestions

  1. Pepper: Any color of pepper is fine for this recipe. Use the variety which is large in size. You can also cut them horizontally instead of cutting vertically.
  2. Grain/ seeds: I have filled rice in the bell peppers. Rice can also be replaced with quinoa or couscous to bring variation in the dish.
  3. Beans: It's not mandatory to add both kidney beans and black beans to the filling. Use whichever beans are available in your kitchen. Both home-cooked and canned are fine to be used.
  4. Vegetables: I have only added mushrooms but more vegetables like broccoli, French beans, carrots, green peas, sweet corn can be added to the stuffing to make it healthier and tastier.
  5. Cheese: In this recipe, I have used shredded Mozzarella. You can add whichever cheese you prefer. Even a combination of different cheese can be used. Vegans can skip the cheese or use a vegan variety.

How to make Vegetarian Stuffed Bell Peppers with Spiced Potato Recipe (Stuffed Capsicum)

To begin making the stuffed capsicum recipe, first preheat the oven to 180 C and grease a baking sheet with oil or line it with parchment paper.

Heat oil in a pan add the cumin seeds, onions, ginger, green chillies. Saute until the onions become tender.

Add the boiled potatoes, chilli powder. turmeric powder and salt. Saute until all the ingredients get combined well. Turn off the heat. Add the coriander leaves and stir well.

With a sharp knife, gently cut the stem and remove the seeds of the bell pepper. Tap gently so all the seeds fall off. You can either use a whole capsicum or slice the capsicum in half, as shown in the video.

Stuff the potato mixture into the capsicum and arrange them vertical on the baking sheet (if whole). Add a half a teaspoon of butter on each stuffed bell pepper.

Bake the bell peppers in the oven for about 30 minutes or until you notice the shell of the bell pepper has started shrinking and the top has browned. Once you notice the capsicum getting brown and the skin is wrinkling, you know it is ready. Remove from the oven and arrange it on a platter.

Serve Vegetarian Stuffed Bell Peppers with Spiced Potatoes along with Whole Wheat Lachha Paratha and Boondi Raita for weekday meal.

Stuffed Green Bell Peppers

I first made these delicious Stuffed Green Bell Peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bells satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper.

6 medium green bell peppers
1 jar (about 28 ounces) vegan marinara sauce
2 teaspoons extra-virgin olive oil (optional)
2 packages (16 ounces) Italian flavored crumbled or ground seitan
2 cups cooked and cooled long-grain brown rice
2 teaspoons all-purpose seasoning blend OR Italian seasoning blend

Preheat the oven to 400 degrees F.

Slice about one inch off the top of each pepper. Seed the peppers.

Spread 1 1⁄2 cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.

Put the seitan, brown rice and all-purpose seasoning in a large bowl and stir well until combined. Stir in 2⁄3 cup marinara sauce and mix to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it, if necessary. Spoon 2 heaping teaspoons of the marinara sauce over each pepper. Carefully position the peppers in the casserole so they will remain upright while baking.

Cover and bake for 50 to 60 minutes, or until the sauce is bubbly and the peppers are tender but not mushy. Let cool for 7 to 10 minutes before serving.

Serve the peppers with tricolore pasta on the side and topped with some of the sauce that has accumulated at the bottom of the casserole. Put the remaining sauce in a gravy boat or small bowl to pass around at the table.

Recipe Summary

  • 6 medium red bell peppers
  • 1 teaspoon olive oil
  • ¾ cup finely chopped shallots
  • 4 cups chopped mushrooms
  • 1 cup chopped fresh parsley
  • ¼ cup slivered almonds, toasted
  • 3 tablespoons dry sherry
  • 1 ½ teaspoons ancho chile powder
  • 2 ½ cups hot cooked brown rice
  • 1 cup tomato juice
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ cup (1 ounce) grated fresh Parmesan cheese

Cut tops off bell peppers discard seeds and membranes. Cook peppers in boiling water 5 minutes drain.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots sauté 3 minutes or until tender. Add mushrooms sauté 4 minutes or until tender. Add parsley, almonds, sherry, and chile powder sauté 3 minutes. Add rice, tomato juice, black pepper, garlic powder, and salt sauté 3 minutes. Spoon 3/4 cup rice mixture into each bell pepper. Top each bell pepper with 2 teaspoons cheese. Place stuffed bell peppers in a 13 x 9-inch baking dish bake at 350° for 15 minutes.

Meal Prep Instructions

  1. Make the filling.
  2. Par-cook the peppers.
  3. Stuff the peppers, but do not top with cheese.
  4. Set in a casserole dish, cover and refrigerate up to two days ahead.
  5. When you are ready to serve them, make sure there is a little water in the bottom of the casserole dish. Cover the peppers with parchment and plastic. Microwave until they are warmed through.
  6. Remove the plastic and parchment and top with the remaining Fontina cheese.
  7. Microwave until the filling is steaming hot and the cheese on top is melted.


mixed bell peppers (red, green and/or yellow)

large scallions, sliced, plus more for garnish

GOYA® Jumbo Salad Olives , chopped, plus 1 tbsp. brine

shredded Cheddar Jack or Mexican cheese

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A Vegetarian Weeknight Dinner That’s Packed with Protein

The filling for these peppers starts with brown rice and black beans, both of which are rich in protein. Brown rice is a healthier alternative to white because it’s less processed and has all its edible parts still attached (read: more nutrients!). The bran and germ of rice grains, which are removed from whole brown rice to make white rice, house fiber, vitamins, and minerals.

Black beans are an amazing source of plant-based protein. One cup of black beans contains about 15 grams of protein, which is slightly more than what’s found in two eggs. If you don’t have black beans on hand, feel free to substitute with pinto beans.

Vegetarian Stuffed Red Bell Peppers

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A filling made with fontina and Parmesan cheese, zucchini, onion, tomato paste, garlic, and basil adds tons of flavor to these stuffed and grilled red bell peppers. Serve them with a crunchy green salad for a vegetarian meal or with a meaty steak for the carnivores.

Special equipment: You’ll need a pastry brush for this recipe.

What to buy: Israeli couscous has larger, pearl-shaped granules and is more glutinous than the smaller, more grainlike North African variety.


  1. 1 Bring a medium saucepan of generously salted water to a boil over high heat.
  2. 2 Meanwhile, heat the measured oil in a large saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until beginning to soften, about 5 minutes.
  3. 3 Increase the heat to medium high, add the zucchini, and season with salt and pepper. Cook, stirring occasionally, until browned in some spots and still crisp-tender, about 2 to 3 minutes. Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute. Remove the pan from the heat and set aside.
  4. 4 When the water is boiling, add the couscous and cook until al dente, about 5 to 6 minutes. Drain in a fine-mesh strainer and then rinse under cold water until cool. Shake out any excess water and let the couscous drain in the strainer in the sink while you prepare the peppers, at least 10 minutes.
  5. 5 Use a paring knife to cut a wide circle around each bell pepper stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers be careful not to puncture or rip the peppers. Remove and discard any seeds and membranes from the cap and from the interior. Brush the insides of the peppers with oil and season the insides generously with salt and pepper.
  6. 6 Transfer the drained couscous to a large bowl add the reserved onion-zucchini mixture, cheeses, and basil and stir to combine. Taste and season with salt and pepper as needed.
  7. 7 Evenly divide the filling among the peppers. Replace the caps and press each cap into the filling. Pierce 3 toothpicks through each cap and out the sides of the pepper to secure the caps while on the grill. Set aside until ready to grill. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them for up to 4 hours. Let the peppers sit at room temperature for at least 30 minutes before grilling so that they cook faster and more evenly.)
  8. 8 Heat a charcoal or gas grill to medium (about 350°F to 450°F). Place the stuffed peppers on their sides and close the grill. Roll each pepper a quarter turn about every 7 minutes to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes total grilling time. Remove the peppers to a serving platter, let cool for 5 minutes, and remove the toothpicks. If serving as a side dish, slice the peppers in half vertically.


  1. Jean Baptiste


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