Published: · Modified: by Helene Dsouza
Helene Dsouza
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.
Total Time: 1 hour hour 20 minutes minutes
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
4 servings
4.6 from 5 votes
VIDEO RECIPE
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 also be served as a side dish with a main course meal of your choice.
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- 🍚 Ingredients
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You are going to love these stuffed peppers (aka paprika or capsicum in Europe) if you like plant-based meatless meals.
These vegan stuffed bell 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 of prepping time.
The peppers take about 50 minutes to roast time in the oven. In that time, the peppers get soft and gain on flavor from the rice filling.
For meat eaters, as a non-vegetarian option, I can recommend Stuffed Peppers with Ground Turkey instead.
🍚 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.
🥣 Serving
- Feta and Arugula Salad (if you are not vegan)
- 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?
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
00
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59
Seconds
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📖 Recipe
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.
4.60 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Low Calorie, Vegan
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 4 servings
Calories: 280kcal
Recipe by: Helene Dsouza
Ingredients
- ¾ Cups Basmati Rice
- 2 Tablespoon Olive Oil
- 1 Onion sliced
- 1 Piece Garlic Clove finely chopped
- 1 ½ Tablespoon Oregano Dried
- ¼ Teaspoon Black Pepper Ground
- ⅔ Cup Tomato Sauce
- ½ Teaspoon Salt
- 1 Tablespoon Basil Fresh freshly chopped
- 4 Bell Pepper aka Capsicum/Paprika *see Notes
- Olive Oil
US - 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
- 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.
- 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 280Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 644mg27%
Potassium 797mg23%
Carbohydrates 47g16%
Fiber 6g24%
Sugar 11g12%
Protein 6g12%
Vitamin A 4450IU89%
Vitamin C 164.2mg199%
Calcium 74mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.