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vegan stuffed bell peppers
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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Servings: 4


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Step 1

Preheat oven to 400°F (206 c)

Step 2

Start by cutting off the tops of your green peppers and remove all seeds, until cavity is completely hollow.

Step 3

Bake the peppers: Sprinkle inside with a dash of salt and pepper. Place in any oven safe bake ware, that will allow peppers to stay in place w/open tops facing upright.

Step 4

Bake for aprox 20 mins, or until almost tender

Step 5

While baking, cook rice if you haven’t already (3/4 cup dry will make about 1.5 cups cooked. Wash the rice and soak for 15 minutes. The drain, combine with 1.5 cups water and cook in a saucepan over low heat partially covered for 20 minutes)

Step 6

While peppers and rice are cooking, mince garlic, and finely chop the onion, mushrooms,coarsely chop tomato.

Step 7

Make the sauce: Preheat olive oil in a fairly large deep skillet pan on  medium-high heat, add onion, and a pinch of salt. cook for about 3-4 mins. You can also add 1/4 cup chopped bell pepper here for variation.

Step 8

Add garlic, cook until almost golden. Add tomato, salt, pepper, mushrooms. Mix well, cook until tomato breaks down a bit.

Step 9

Now add your sauce, chickpeas, brown sugar, seasonings. Mix well

Step 10

Simmer on medium low for 10-15 mins. Taste and adjust salt and flavor of this spaghetti sauce.

Step 11

Remove peppers from oven set aside to cool. Mix rice into your 'spaghetti sauce' with half of the cheese, let rest.

Step 12

When cool enough to handle, spoon sauce/rice mixture into the peppers. Leave enough room for your topping

Step 13

Now take another portion of cheese, the breadcrumbs, garlic powder and olive oil, mix well and top each pepper generously.

Step 14

Return the stuffed peppers into oven and bake for about 20 min or until topping is nicely browned and fork easily penetrates through the walls of the peppers. Serve with breadsticks or french bread. Enjoy!