Amazing Easy Vegan Stuffed Bell Peppers Recipe
Today I bring you this super easy, over-the-top, bursting-with-flavors vegan stuffed bell peppers dish. It’s a super simple, throw it together last minute and let the oven do all the work for you kind of recipe. Great for a healthy, easy weeknight comfort food dinner.
Jump to RecipeThis is a dish that brings together pumpkin, tomatoes, green beans, onions, garlic and mushrooms in a bubbling bell pepper shell. It doesn’t get much better or easier than these vegan stuffed peppers. And the best part is, a part from it being super easy to make , that you can use almost any veggies you have on hand to make these flavor bursting Stuffed Peppers. Don’t have mushrooms in the kitchen? Don’t worry. Just replace them with another veggie you have lying around waiting to be used.
What’s great about this Amazing Easy Vegan Stuffed Bell Peppers recipe:
- Easy to make – just throw everything together with the right spices and let the oven do all the hard work for you
- Great for leftover veggies – have veggies that need to be eaten? Stuff them in these bell peppers
- Healthy and loaded with nutrients
- Vegan
- Gluten-free
- Meal prep friendly
- A hit with children and adults alike
- Versatile – substitute any veggies with your favorites
- Low-calorie
- Fits any type of diet
I don’t know about you, but for me Fall is all about comfort food, coziness and enjoying life with family…and in my case, curling up with a good book and immersing myself in its pages.
And to me, that means I want food that’s cozy, comforting and loaded with flavors…while still being healthy and nutritious.
Decadent stuffed peppers twist
If you want a super indulgent, loaded-with-comfort-food-flavors you can add 2 tbsp nutritional yeast to the stuffing. And if you’re going for fully maxed out decadence, you can also top with a generous sprinkle of vegan cheese. It’s a sure way to add supercharge the cozy flavors of this dish.
Can I use canned pumpkin instead of fresh pumpkin?
Yes, absolutely. Just make sure the canned pumpkin is unsweetened and without any seasoning added, because that will change the flavors completely. Using canned pumpkin will change the texture a little, but the dish will be just as tasty. It might even help as a binding agent.
Meal prep friendly easy stuffed bell peppers
These stuffed peppers aren’t just easy to make and mouthwateringly good, they’re also meal prep friendly. You can easily make these peppers in advance and freeze them for later. You can wrap each stuffed pepper in tinfoil and freeze them individually. Another option is to freeze the stuffed peppers in a freezer and oven safe pan, so they are ready to go straight in the oven when you want to reheat them.
How is this Easy Vegan stuffed pumpkin peppers recipe made? It’s very simple. Just:
Instructions
- Preheat oven to 350F and line a baking tray (12×12”) with baking paper.
- Heat olive oil in pan and add the chopped red onion. Let the red onions cook at medium high heat for 2 minutes while stirring occasionally.
- Next, add the minced garlic, green beans, sliced mushrooms, pumpkin and chopped tomatoes to the pan and mix together. Season with salt, thyme, oregano, smoked paprika and jalapeño peppers and combine everything. Let the veggies cook for a couple of minutes while stirring occasionally.
- Finally, add tomato paste and cooked rice to the veggies and stir to mix everything together. Allow to cook at low heat for a few minutes.Remove from the heat and set aside.
- Next, rinse the bell peppers and cut the top off and keep it as a lid. Remove the seeds from the peppers.
- Now, fill the peppers with the veggie mix, until the peppers are fully stuffed. Place the stuffed peppers in the lined pan and cover them with the pepper lids. Cook in the oven for 25-minutes or until the stuffed peppers are just starting to darken and blacken a little at the edges.
- Serve with a fresh sprinkle of basil and a drizzle of sweet and sour chili sauce.Enjoy.
Amazing Easy Stuffed Bell Peppers recipe
Ingredients
- 4 large Bell Peppers
- 1 Red Onion Chopped
- 1 cup Mushrooms Baby Bella or Cremini mushrooms
- ½ cup Tomatoes Chopped
- ½ cup Green beans
- 1 cup Pumpkin Hokkaido or your preferred
- 1 cup Cooked Rice Or cooked Gluten-free Couscous
- 3 cloves Garlic Minced
- 2 tbsp Tomato Paste
- 2 tbsp Smoked Paprika
- 2 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1 tsp Jalapeño peppers Finely chopped
- ½ tsp Sea salt
Topping (optional)
- Chili Sauce
- 1 handful Basil Chopped
Instructions
- Preheat oven to 350F and line a baking tray (12×12”) with baking paper.
- Heat olive oil in pan and add the chopped red onion. Let the red onions cook at medium high heat for 2 minutes while stirring occasionally.
- Next, add the minced garlic, green beans, sliced mushrooms, pumpkin and chopped tomatoes to the pan and mix together. Season with salt, thyme, oregano, smoked paprika and jalapeño peppers and combine everything. Let the veggies cook for a couple of minutes while stirring occasionally.
- Finally, add tomato paste and cooked rice to the veggies and stir to mix everything together. Allow to cook at low heat for a few minutes.Remove from the heat and set aside.
- Next, rinse the bell peppers and cut the top off and keep it as a lid. Remove the seeds from the peppers.
- Now, fill the peppers with the veggie mix, until the peppers are fully stuffed. Place the stuffed peppers in the lined pan and cover them with the pepper lids. Cook in the oven for 25-minutes or until the stuffed peppers are just starting to darken and blacken a little at the edges.
- Serve with a fresh sprinkle of basil and a drizzle of sweet and sour chili sauce.Enjoy.
Are you looking for more easy vegan dinner recipes? Try my easy vegan pumpkin pasta recipe or my easy vegan chickpea stew
