Vegan Stuffed Bell Peppers
Vegan Stuffed Peppers - another great summer recipe to add to your collection. Packed to the brim with rice, mushrooms, peas, and carrots, then topped with an amazing tomato sauce. Pair with a salad or side of your choice and enjoy out on the the patio.
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Introduction
Stuffed Peppers are a classic summer meal. I used to have them all the time - of course, instead of vegetables they were stuffed with sausage and cheese. I can assure you, though, these are just as filling and tasty, and won’t leave you with a food coma OR a food baby (most of the time, they go hand-in-hand though, don’t they?).
This recipe is a three -step process - cook your filling and rice, put it into your peppers, and then into the oven. Pop ‘em out and they’re ready for serving. Get your patio furniture set up (although I hope it already is), throw together a salad or some sweet potato fries, and dig in.
The secret to this dish is all in the filling. When preparing this recipe (and all of my recipes), I didn’t want to replace the meat. I wanted the filling to have it’s own taste and texture. Whole food, in my opinion, isn’t about recreating meat dishes, but creating new dishes altogether. I used mushrooms with a touch of soy sauce, and threw some finely diced vegetables in for a great kick of flavour.
As in many of my recipes, I prepare ingredients while others are cooking. If you’re new to the kitchen or your vegetables are being finicky and it takes a bit longer to finish chopping, don’t sweat it. You can always take your pan off of the heat and go at your own pace. Cooking is not about finishing a recipe quickly, but finishing a recipe well.
Check out the Spruce it Up section for ideas on how to take this recipe to the next level.
Before we Get Started
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients
4 medium Bell Peppers
1 cup Uncooked Rice
2 medium Carrots
1 cup Peas
I used frozen
250g Mushrooms
1/2 Red Onion
3 cloves Garlic
1 tsp. dried oregano
1 tbsp. Soy Sauce
A few Basil leaves
~ 1 cup pasta sauce
I’m really lazy, so I used store bought. Feel free to make your own though!
Method
Preheat your oven to 400 degrees Fahrenheit.
Bring a pot of water to a boil and begin cooking your rice.
Make note of how long your rice will take to cook. The filling takes approximately 20 minutes (including vegetable prep time).
Preheat a pan over medium-high heat, with oil.
Finely chop your carrots. Add them to the pan with a pinch of salt once preheated.
While your carrots are softening, finely dice your onion and garlic, and add them to them pan, as well as the peas.
Very finely chop up your mushrooms while your onion is becoming translucent and your garlic fragrant, and toss into the pan as well. Add a generous pinch of salt.
The pinch of salt acts as a catalyst for the mushrooms to release their moisture.
Chiffonade your basil, and add to the pan with the dried oregano and the soy sauce.
“Chiffonading” is to stack your basil leaves on top of each other, roll them up like a cigar, and finely slicing them.
It’s a great technique to keep in your back pocket.
Slice the tops off of the bell peppers. Use a small knife or a spoon to remove the seeds and the white bits from the inside of the peppers.
Don’t worry about getting it all - I didn’t, and it doesn’t affect the taste.
When your rice has finished cooking, add to a large, metal bowl. Allow the moisture to cook out from the mushrooms (this should only take about 5 minutes over medium-high heat, with frequent stirring), and add to the metal bowl as well.
Add a bit of pasta sauce to your rice/filling mixture, and mix thoroughly. Using a spoon, add your filling to your peppers, all the way up to the top. Top with a generous amount of pasta sauce.
Place the bell peppers on a baking tray and wrap tightly with tin foil. Put in the oven for 25 minutes.
Enjoy.
Spruce it Up
Top with basil after they come out of the oven.
Grate some of your favourite vegan cheese over top.
An added pinch of chili flakes in the mixture makes for a great kick of heat.
Oyster mushrooms work supremely well in stuffed peppers texture-wise. If you are able to get your hands on some, they’re a great way to take this dish to the next level.
Try making your own pasta sauce. Store-bought has its advantages in being quick and convenient, but if you have homemade on hand or you have the time to make it, do so.