This 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.
Course Dinner
Cuisine American
Keyword Gluten-free, vegan
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 4people
Author Simone - Munchyesta.com
Ingredients
4largeBell Peppers
1Red OnionChopped
1cupMushroomsBaby Bella or Cremini mushrooms
½cupTomatoesChopped
½cupGreen beans
1cupPumpkinHokkaido or your preferred
1cupCooked RiceOr cooked Gluten-free Couscous
3cloves GarlicMinced
2tbspTomato Paste
2tbspSmoked Paprika
2tspDried Thyme
1tspDried Oregano
1tspJalapeño peppersFinely chopped
½tspSea salt
Topping (optional)
Chili Sauce
1handfulBasilChopped
Instructions
Preheat oven to 350F and line a baking tray (12x12”) 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.