The Best Vegetarian Stuffed Peppers

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Stuffed bell peppers are one of my favorite meal prep recipes, and this might just one of the best vegetarian bell peppers recipes ever. It’s loaded with amazing flavors and packed with vegetable protein.
It’s a creamy, crunchy and oh so delicious recipe…think savory bulgur with beans topped with melted golden cheese and a hint of mediterranean flavors. And combined with the soft and creamy beans and the bulgur that’s just gone crispy and nutty on top – it’s an irresistibly delicious dinner recipe.

Meal prep friendly

It’s no secret that I adore easy dinner recipes, and that’s just one more thing that has this vegetarian stuffed bell peppers recipe firmly on my favorite list. Although it’s not a quick 20-minute meal, it’s so easy to make… let’s face it, most of the cooking is taken care of by the oven. Plus, it’s so easy to make in advance and freeze for later…and it doesn’t get any easier than that.

If you’re making these stuffed bell peppers as a meal prep dinner, just cook them as per the instructions on the recipe, but take them out of the oven a little early. Let the peppers cool down before freezing them – pack in an airtight container (or cover them and the pan with tinfoil, so they are ready to go straight from the freezer and back into the oven).

Once you’re ready to reheat, simply put the peppers in a pan and cover with tinfoil. Cook them in the middle of the oven at 400F for 35-45 minutes or until the peppers and the stuffing is completely heated. I like to remove the tinfoil the last 5 minutes in the oven to get the cheese extra crispy.

Gluten free and vegan

If you want to make this recipe gluten free, simply swap the bulgur for quinoa or brown rice. It will taste just as good and cooking works the same as the bulgur.
Making this recipe vegan is so easy – just replace the parmesan cheese with vegan parmesan or leave it out completely. The cheese just adds and extra layer of crispy deliciousness, but it’s not a necessity to the dish.

What’s great about the best stuffed vegetarian bell peppers recipe:

  • Easy to make
  • Meal prep friendly – make in advance and freeze for later
  • So tasty
  • Healthy – loaded with vegetable proteins, vitamins and minereals
  • Vegetarian
  • Can be vegan – just substitute the parmesan with vegan parmesan
  • Can be gluten free – substitute the bulgur with quinoa or brown rice

How to make the best stuffed Vegetarian Bell Peppers:

Instructions

  • Pour vegetable broth and coconut milk into a pot with the bulgur and season with salt, cumin, curry powder, garlic powder and ginger and let it come to a boil, before turning the heat down to a simmer.
  • Cover with a lid and let the bulgur cook for 10-15 minutes while stirring occasionally. Once the liquid has been absorbed by the bulgur, remove from the heat and set aside.
  • While the bulgur cooks, lightly grease a baking pan with vegetable oil.
  • Preheat oven to 400F.
  • Next, get a large mixing bowl and add the diced red onions, drained black beans and cannelini beans, chopped tomatoes and spinach. Add a pinch of salt, pepper, hoisin sauce, lime juice and fresh chopped basil and mix everything together.Once the bulgur had cooked, add the the cooked bulgur to the beans and combine everything.
  • Load each bell pepper half with the bulgur mix and place the stuffed peppers in the greased baking pan.
  • Top the peppers with grated parmesan and bake them in the middle of the oven for 25-30 minutes or until the peppers are lightly roasted and the cheese has gone golden.
  • Serve with your favorite salad and dressing and enjoy.

The Best Stuffed Vegetarian Bell Peppers

Stuffed bell peppers are one of my favorite meal prep recipes, and this might just one of the best vegetarian bell peppers recipes ever. It’s loaded with amazing flavors and packed with vegetable protein.
Course Dinner
Cuisine American
Keyword vegetarian
Prep Time 25 minutes
Cook Time 30 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 3 large Bell Peppers Cut in halves, top and core removed
  • 1 tbsp Olive Oil
  • ½ Red Onion Diced
  • 1 can (15oz) Black Beans Drained
  • 1 can (15oz) White Beans Cannellini or your preferred type
  • 1 can (15oz) Chickpeas Drained
  • ½ cup Tomatoes Chopped
  • 1 cup Spinach
  • Juice from ½ Lime
  • 1 tbsp Hoisin Sauce
  • Pinch of Salt and Pepper
  • 1/4 cup Grated Parmesan

Bulgur

  • 1 cup Dry Bulgur
  • cup Vegetable Broth
  • ½ cup Coconut Milk
  • 1 tsp Ground Cumin
  • 1 tsp Curry Powder
  • ½ tsp Garlic Powder
  • ½ inch Fresh Minced Ginger
  • Pinch of Salt

Instructions

  • Pour vegetable broth and coconut milk into a pot with the bulgur and season with salt, cumin, curry powder, garlic powder and ginger and let it come to a boil, before turning the heat down to a simmer.
  • Cover with a lid and let the bulgur cook for 10-15 minutes while stirring occassionally. Once the liquid has been absorbed by the bulgur, remove from the heat and set aside.
  • While the bulgur cooks, lightly grease a baking pan with vegetable oil.
  • Preheat oven to 400F.
  • Next, get a large mixing bowl and add the diced red onions, drained black beans and cannelini beans, chopped tomatoes and spinach. Add a pinch of salt, pepper, hoisin sauce, lime juice and fresh chopped basil and mix everything together.Once the bulgur had cooked, add the the cooked bulgur to the beans and combine everything.
  • Load each bell pepper half with the bulgur mix and place the stuffed peppers in the greased baking pan.
  • Top the peppers with grated parmesan and bake them in the middle of the oven for 25-30 minutes or until the peppers are lightly roasted and the cheese has gone golden.
  • Serve with your favorite salad and dressing and enjoy.

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