Vegan Stuffed Peppers Recipe with Rice

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This is a classic Vegan Stuffed Peppers with rice recipe, which I have been making whenever I crave something lighter.

These stuffed savory peppers can be also served as a side dish with a main course meal of your choice.

You are going to love these stuffed peppers (aka paprika or capsicum in Europe) if you like plant-based meatless meals.

These vegan stuffed peppers with rice are also gluten-free.

To make them low-carb/keto, switch the regular rice to low carb friendly rice.

To prepare the stuffed vegan bell peppers you will need a few common ingredients and about 30 minutes prepping time.

The peppers take about 50 minutes roasting time in the oven. In that time the peppers get soft and gain on flavor from the rice filling.

Vegan stuffed peppers ingredients

You will need the following main ingredients to prepare these tasty savory vegan stuffed peppers.

Keep in mind that you can always adjust the recipe with the seasoning to prepare different stuffed peppers with rice variations.

For the rice filling, I use simply basmati rice because it’s quite flavorful.

You can also use short grain rice variations such as risotto rice if you prefer or if you have this in your pantry.

The best part of this recipe is that you can use up leftover rice too, to prepare this stuffing for your peppers.

Pick your favorite bell pepper color.

I usually prefer red or yellow bell peppers because they are sweeter compared to the green peppers.

This is totally up to you. Keep in mind too that red and yellow peppers tend to be slightly more pricey compared to green peppers if you are looking to save on money to prepare this delicious plant-based dish.

The stuffing for the rice includes a tomato sauce as well, which is prepared in a frying pan before you stuff the peppers.

I fry onions and garlic soft, which are seasoned with oregano, black pepper, salt, and fresh basil leaves.

You can also add pizza seasoning blend, Italian seasoning or Cajun seasoning to pep up things!

I also add tomato sauce to the onion and seasoning in the pan.

This tomato sauce is then mixed into the cooked rice to create the pepper stuffing.

More Meatless recipes:

• Rice Patties with cheese and carrot
• Mixed Mushroom Risotto
• Vegetarian Zucchini Boats
• Cheese Eggs and Potatoes Skillet

Serve this vegan stuffed peppers with…

• Creamy Polenta (Italian yellow corn “grits”)
• Everyday Green Salad with Simple Vinaigrette Dressing
• Cold Green Bean Salad

Dear Reader, How are you going to enjoy these stuffed vegan peppers? On their own as a meatless meal or as a side dish?

Vegan Stuffed Peppers Recipe with Rice Recipe

Savory Vegan stuffed peppers with rice and a homemade lovely flavored sauce to infuse the peppers with gorgeous flavors. Enjoy these stuffed peppers on their own as a plant-based meatless meal or serve with a main course dish as a side dish.

Print Pin Rate

Course: Main Course

Cuisine: Mediterranean

Keyword: how to make vegan stuffed peppers, vegan stuffed peppers recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 4 servings

Calories: 280kcal

Author: Helene D’Souza

How to Video

Ingredients

• 3/4 cups Basmati Rice
• 2 Tablespoon Olive Oil
• 1 Onion sliced
• 1 Tablespoon Garlic finely chopped
• 1 1/2 Tablespoon Oregano
• 1/4 Teaspoon Black Pepper
• 2/3 cup Tomato Sauce
• 1/2 Teaspoon Salt
• 1 Tablespoon Basil leaves freshly chopped
• 4 Bell Pepper aka Capsicum/Paprika *see Notes
• some more olive oil to drizzle over stuffed peppers.

US Customary – Metric

Instructions

• Cook the rice soft, strain and keep aside.
• Heat up a pan and add the oil and sliced onions. Fry your onions and then add the garlic as well to fry. Cook till done.
• Season with oregano and black pepper. Stir cook for a minute on medium heat.
• Pour in the tomato paste and add the salt and chopped basil leaves as well. Mix it all well and let it cook for about 3 minutes.
• Take the sauce from the heat.
• In a bowl add the previously cooked rice and the tomato sauce that you just cooked. Mix it all together. This will be your filling.
• Preheat your oven to 350 Fahrenheit/ 180 Celsius.
• Wash your bell peppers well. Cut off the top hat part and take out the seed pods.
• Arrange the peppers in a casserole dish. Stuff the peppers with the rice tomato sauce mixture. Stuff the peppers as much as possible so that all the filling is used up. Then cover the bell peppers with the hat.
• Drizzle some of the olive oil over the peppers.
• Cook the vegan stuffed peppers in the oven for about 50 mins or until done. (*seen notes for oven setting).
• Serve hot as a main dish or as a side dish.

Notes

1. You can choose whichever bell pepper you prefer. I like to use yellow or red ones. Just make sure that they are of the same size so that they cook evenly.
2. Set your oven for baking but without the grilling option because the hats tend to burn and get black when the grilling option is turned on as well. If you can’t turn off the grilling option, then just keep the hats off for the first 35 mins of cooking in the oven and place the hats on the peppers for the remaining baking time.

Nutrition

Nutrition Facts

Vegan Stuffed Peppers Recipe with Rice Recipe

Amount Per Serving (281 g)

Calories 280 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Sodium 644mg 27%

Potassium 797mg 23%

Total Carbohydrates 47g 16%

Dietary Fiber 6g 24%

Sugars 11g

Protein 6g 12%

Vitamin A 89%

Vitamin C 199%

Calcium 7.4%

Iron 15.8%

* Percent Daily Values are based on a 2000 calorie diet.

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