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Best vegetarian stuffed peppers recipe

Best vegetarian stuffed peppers recipe


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  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

A delectable vegetarian recipe for stuffed peppers, using soya-based textured vegetable protein (TVP) mince. For a vegan version, skip the cheese at the end, or use a vegan cheese substitute.

225 people made this

IngredientsServes: 4

  • 90g uncooked white rice
  • 180ml water
  • 4 green peppers
  • 1 onion, finely chopped
  • 4 tablespoons olive oil
  • 225g TVP mince
  • 2 tablespoons chopped fresh parsley
  • 500g passata
  • salt and pepper to taste
  • 110g mozzarella cheese (optional)

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. Combine rice and water in a saucepan. Bring to the boil, reduce heat to low, and simmer for about 15 minutes.
  2. Preheat the oven to 200 C / Gas 6.
  3. Cut tops off peppers, and remove the seeds. Arrange the peppers in a large baking dish. Chop any usable bits that remain of the tops.
  4. Heat oil in a large frying pan over medium heat. Saute chopped peppers and onion in oil until soft. Stir in TVP mince and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and just over half of the passata. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining passata.
  5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

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Reviews & ratingsAverage global rating:(260)

Reviews in English (183)

I used this recipe as a main meal so doubled the amounts and used grated Mozzarella Cheese to top the Peppers. As Green Peppers don't agree with me I used Yellow and Red Peppers giving each person one of each colour. As a meat eating family instead of the TVP mince I used beef mince. It keeps ok in the fridge once cooled, as my son-in-law took two in for his lunch the following day and heated them in the Microwave for his lunch. You wouldn't think that Peppers could be so filling but its surprising just how filling they are.-18 Apr 2014

by kelli

My boyfriend and I tried this recipe with a few tweaks and we LOVED it. We used cilantro instead of parsley, brown rice instead of white rice and added about 1/4 tsp of cumin. Sooooo good. I have already recommended it to all of my friends!-15 Jun 2007


Vegetarian Stuffed Peppers

These Vegetarian Quinoa and Bean Stuffed Peppers are so easy to make, flavorful, filling, and the perfect freezer meal, and great for meal prep. A Delicious family-friendly weeknight meal the whole family will enjoy.

These easy baked stuffed bell peppers are full of protein-packed beans and quinoa that will leave you full and satisfied. Made with a delicious and flavorful bean and quinoa filling, topped with cheese, and baked until perfectly tender. For a vegan-friendly version of these healthy stuffed peppers, skip on the cheese and sour cream or use vegan cheese. A nice twist to the classic stuffed bell peppers that are usually made with meat and rice but instead we used quinoa and beans. We vouch that these are the best vegetarian stuffed peppers you will ever have!


Ingredients

  • 2 Green Bell Pepper (Capsicum)
  • 1 cup Potato (Aloo) , cooked and mashed
  • 3 tablespoons Green peas (Matar) , steamed
  • 3 tablespoons Butter (Salted) , softened
  • 1 Onion , finely chopped
  • 1 Green Chilli , finely chopped
  • 1 inch Ginger , grated
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Red Chilli powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 4 sprig Coriander (Dhania) Leaves , finely chopped
  • 1 teaspoon Oil
  • Salt , to taste

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Vegetarian Stuffed Peppers Recipe

Rinse the peppers and cut the tops and empty the seeds and membrane. Reserve the clean tops also, you’ll need to place them back on top after you fill the peppers.

Crush the tomatoes with your hands and add a layer with juices to the bottom of a large enameled cast iron pan.

In a large saute pan heat up the olive oil and saute the onion with a pinch of sea salt until softened and translucent. Add the rice, stir and let cook together for about 5 min. Mix in the mushrooms ( or ground chicken If using meat) and stir with a wooden spoon. Add the thyme leaves, parsley, 1 tsp sea salt, pepper and paprika and mix well together. Cook for a few minutes until the mushrooms start to soften a bit and remove from heat.

Stuff each pepper with the rice mixture ¾ of the way up (very important not to over stuff them). Put the tops back on, just to make sure the stuffing will stay inside..

Arrange the peppers in the heavy bottom sauce pan on top of the tomato layer. Pour in the stock and the remaining crushed tomatoes making sure it comes all the way up the sides of the peppers.

Add the bay leaves and thyme sprigs and transfer the pot to the preheated 375 degrees oven for 50 minutes.

Remove from the lid and allow the peppers to cook uncovered for another 10 minutes.

Remove the pot of stuffed peppers from the oven very carefully and allow it to sit covered for 10 min before serving.

Serve with a drizzle of sour cream and garnished with fresh parsley and thyme.

Crock Pot / Slow Cooker Method

Follow the recipe above and add the peppers to a large slow cooker.

Cook on low for 6 -8 hours or until tender and the rice is cooked through.


Yes! Crazy, right? We hope you’re as sold on this super easy, delicious bell pepper recipe as we are. Tell us how yours turned out! Snap a photo of your stuffed peppers, and maybe even a video of the beautiful people you share them with. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!


Method

Preheat oven to 180°C/356°F. Brush a large ovenproof dish with oil.

Cut the tops from capsicums and reserve. Remove the seeds and white membrane and discard. Cook the capsicums and tops in a saucepan of salted boiling water for 10 minutes or until just tender. Remove with a slotted spoon. Place capsicums and tops, cut-side down, on a baking tray. Set aside for 15 minutes to drain.

Meanwhile, cook the rice following packet directions. Transfer to a large heatproof bowl.

Heat the oil in a non-stick frying pan over medium-low heat. Add the tomato and cook, stirring occasionally, for 10 minutes or until the mixture thickens. Add to the rice. stir until combined. Stir in the olive, pine nuts, pecorino, chive and parsley. Season with salt and pepper.

Divide the rice mixture among the capsicums. Place in the prepared dish. Bake for 35-40 minutes or until the capsicums are tender and the rice is heated through.


Stuffed Peppers Are Old School, But This Recipe Is Forever

If you happen to be an Italian American, there is an undeniable dose of nostalgia served alongside a stuffed peppers recipe. If you’re not, it’s just some tasty stuff inside a pepper. But test kitchen manager Brad Leone falls into the nostalgia category, with a big thanks to his grandmother’s stuffed peppers. That love, coupled with the bizarre fact that we did not possess a recipe for stuffed peppers (mind-boggling) led to the development of the beautiful peps you see before you. Yes, beautiful is the right word.

Stuffed peppers, as their name asserts, are stuffed with filling. The contents of this filling may change from family to family, but for Leone’s grandmother, the combination was set in stone: a mixture of ground pork and beef, onion, cooked rice, golden raisins, walnuts, Parmesan cheese, and a blend of spices, including turmeric and smoked paprika. The walnuts (which Leone says are the secret ingredient) give some textural variety, and the raisins create a sweet and sour agrodolce effect. The filling essentially turns peppers into large, edible suitcases filled with the meaty, sweet, salty, cheesy, savory contraband that the TSA would surely confiscate.

In this stuffed peppers recipe, we use unsweetened, 100% tomato juice and bit of tomato paste (not puréed tomatoes) to mix into that filling. The loose consistency of the juice keeps the filling juicy. Crushed tomatoes or tomato purée would reduce into a thick, gummy mess. Which is definitely not cool.

Here at BA, we get into fights about bell pepper colors quite frequently, but we’d like to just say this: You can use whatever color bell pepper you want for stuffed peppers. This is your show.


What Are Stuffed Peppers

Stuffed peppers have been a staple of American cuisine going back to the late 1800&rsquos with a documented variation in the Fannie Farmer Cookbook.

Stuffed peppers appear in a number of different world cuisines in various forms and flavors such as chile rellenos in Mexico and pimientos rellenos in Spain.

In both the Joy of Cooking and the Fannie Farmer Cookbook, versions of stuffed peppers involve par cooking the peppers and stuffing them with beef, rice and cheese and cooking them with tomato sauce.

My version of Vegetarian Stuffed Peppers today is theoretically similar, but I have swapped in canned beans for the beef to make it a meatless recipe and amped the flavors up with bold Italian inspired ingredients.


Comments (112)

My parents are Croatian and my late precious Mama made theses all the time. They are my Aussie husband’s favourite and this was the last meal she cooked for us before passing away. She used to fry/sauté the raw rice in oil first so that may help with the rice not being properly cooked as what happened with yours.
Cheers!

Thanks for the tip – though my rice is always cooked. I never take them off until they are ready…even it takes 2 hours.

Punjena paprika is in Serbian. In Croatian je punjena rajcica:)

WRONG. Punjena rajčića are stuffed tomatoes. You should really fact check before you try to correct someone…

What a way to reply to a comment. The above is not my comment but sheesh. Someone just directed me to this recipe and I come see this over dramatic, damning comment. This is how you speak to people who come to your page? “WRONG. WRONG. WRONG.” Did that make you feel RIGHT? You could have just as easily corrected the person. Yuck.

Did telling me how I should speak/write make you feel right? You could have just as easily clicked the “x” button at the top….try it next time.

I love the comments (except the rude one). I am Dutch and live in Singapore but have a family connection in Croatia. We love stuffed Bell Peppers but I am trying to grow (Hydroponically) the same variety of Bell Pepper we eat when we are in Croatia. Typically light green in color and the wall of the fruit is thinner than the ordinary bell peppers we buy here.
Does anyone know the variety of the bell peppers that are grown in Croatia and that are typically used for this delicious meal?

Sorry, I have no idea. I’d suggest asking at a gardening center who may know the plant varieties much better. Dobar tek.



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