Vegan Stuffed Bell Peppers with Mixed Vegetables and Rice
A wholesome vegan take on stuffed peppers, packed with mushrooms, eggplant, zucchini, and fragrant herbs. Even if you skip the pepper itself, the flavorful filling alone is a delight β perfect for a nourishing and hearty meal.
π Cooking Time & Portions
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 3β4 generous portions
Difficulty: Easy
π Ingredients
- 3β4 large bell peppers
- 150 g mushrooms, finely chopped
- 100 g eggplant pulp, chopped
- 100 g zucchini pulp, chopped
- 100 g rice
- 2 large tomatoes, grated or pureed
- A few sprigs fresh parsley, chopped
- Dill, to taste
- 150 ml tomato sauce (bulion)
- 8β9 tbsp olive oil
- Salt and pepper, to taste
- 1 cup water
πͺ Step-by-Step Instructions
- Cut the bell peppers in half lengthwise and remove seeds and membranes. Arrange them in a baking dish.
- Chop mushrooms, eggplant pulp, and zucchini pulp finely. Mix with rice, parsley, and tomatoes.
- Add 4 tablespoons olive oil, salt, pepper, and dill. Mix well. Add 3 tablespoons tomato sauce if the tomatoes are not very flavorful.
- Stuff the pepper halves generously with the vegetable mixture.
- Drizzle remaining olive oil in the baking dish, add 1 cup water and 150 ml tomato sauce.
- Cover the dish tightly with aluminum foil and bake at 200Β°C (390Β°F) for 1 hour.
- Serve warm, spooning the flavorful juices from the pan over the peppers. Non-vegans may enjoy with sour cream.
π§Ύ Final Thoughts
This vegan stuffed pepper recipe balances fresh vegetables, herbs, and rice in a comforting dish thatβs both hearty and healthy. Itβs perfect for a meat-free meal that even non-vegans will enjoy.