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Amazing Easy Stuffed Bell Peppers recipe

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. 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.
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. 
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 25 minutes
Serving Size 4 people

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 (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.