Vegetarian Stuffed Peppers - Weekend at the Cottage

Vegetarian Stuffed Peppers

Ingredients

Directions

  1. Preheat oven to 375°F. Cut caps off of peppers and reserve. Trim away seeds from inside of each pepper and stand peppers upright in an 8x8” glass casserole dish. Set aside. Heat tomato sauce and simmer on low until use.
  2. Place cooked quinoa, beans, zucchini, asparagus and basil into a medium-sized bowl.
  3. Set a medium-sized skillet on medium-high heat. Once hot, add oil and allow to come to temperature, noted when oil shimmers. Cook onions and garlic until soft and translucent. Add mushrooms and celery, allowing it to cook for a minute before adding the carrot and sweet potato. Sauté until just slightly soft.
  4. Transfer cooked vegetables into bowl of raw vegetables and stir together. Adjust with salt and pepper to taste.
  5. Transfer stuffing into peppers, packing it down firmly. Spoon tomato sauce onto the stuffed peppers and into the bottom of the casserole dish. Place caps onto the peppers and cover the dish loosely with tinfoil.
  6. Transfer to oven and bake for 45 minutes. Remove from oven and discard tinfoil. Increase oven temperature to 400°F. Return peppers to oven and bake for an additional 15 minutes. Remove from oven and serve in soup plates, spooning tomato sauce from the dish onto each.
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Vegetarian Stuffed Peppers

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Bell peppers filled with a melange of assorted veggies and quinoa with a flavoured tomato sauce…

  • clock icon
    75 MIN
  • 4 SERVINGS
Vegetarian Stuffed Peppers

Because VEGETARIAN STUFFED PEPPERS should always be this delicious and healthy for us, too!

I suggest you add these VEGETARIAN STUFFED PEPPERS to your weekday meal rotation. Thankfully they’re easy to make plus are fabulously healthy and 100% vegetarian, vegan and gluten-free. Even with all that going for them, they have a memorable fresh taste and are light on the tummy. That’s pretty perfect!

Before you continue, please remember to bookmark this page for future reference. Judging by how well they’re received whenever I make them, you’ll be coming back to this recipe often. And feel free to PIN this page to one of your PINTEREST boards for future reference!

Before I list the highlights of this dish, let me first offer a suggestion on how to approach it – make this recipe your own. Aside from baking them as suggested, use your imagination and build your own unique flavour profiles, Make it with the vegetables you most enjoy.

‘Nuff said. Let’s make VEGETARIAN STUFFED PEPPERS:

Ingredients for vegetarian stuffed peppers.

BELL PEPPERS

Red, green, yellow or orange bell peppers are an excellent source of vitamins A and C plus dietary fibre. Ultimately though, bell peppers are key to this recipe for their appearance and function. The colours you pick will be key to the bold and beautiful presentation. The shape and hollow interior of the peppers are the perfect vessels for our stuffing.

Quinoa is a healthy grain loaded with protein.

QUINOA

Although I’m a big fan of stuffing peppers with the traditional meat and rice combination, quinoa seemed like an ideal option for this vegetarian version. Not only is this ancient grain jammed with protein, it’s also gluten-free. Cook the quinoa beforehand by simply steaming or boiling it. Don’t forget it almost doubles in size when cooked (use ¼ cup of cooked quinoa per pepper as a guide).

The stalls at a local market bursting with assorted vegetables

VEGETABLES

I’ve come to appreciate a combination of both raw and cooked vegetables in these stuffed peppers to add to their flavour profiles. I like to sauté onions, garlic, mushrooms and celery to bring out their flavour. Root vegetables and sweet potatoes soften up a bit when cooked. Additional vegetables such as zucchini, asparagus, green and yellow beans, tomatoes and corn can be added too. Amazing how they all soften up nicely when the peppers are baked.

A rich tomato sauce ready to be served

TOMATO SAUCE

The addition of a rich tomato sauce is the perfect topper for these beauties. Head HERE to watch our 1-minute video on how to make this favourite sauce. Feel free to swap out the butter for canola oil to create a dairy-free version that will satisfy all the vegans out there.

The stuffed peppers ready for baking

COOK TIME

Baking our stuffed peppers for 45 minutes at 375°F, followed by a final 15 minutes with the oven boosted to 400°F. This will ensure the peppers still have a bit of bite to them. Feel free to adjust the cook time and bake longer if you’d like them a bit softer.

A vegetarian stuffed pepper served in a bowl

Back in the day, I used to serve these VEGETARIAN STUFFED PEPPERS with a dollop of cream or yogurt to add a bit of rich, creamy flavour. We’ve omitted this step in keeping with our objective of presenting a completely vegan version. Feel free to enjoy it as you wish.

Looking for something to serve with these? How about a tasty cup of soup before digging into your peppers? Try our CURRIED SQUASH SOUP WITH COCONUT or our CARROT ORANGE SOUP – both are fabulous too!

These easy-to-prepare VEGETARIAN STUFFED PEPPERS are a healthy alternative for your next meal. Enjoy!

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Vegetarian Stuffed Peppers

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Vegetarian Stuffed Peppers

Ingredients

  • 1 cup cooked quinoa
  • 4 large bell peppers, seeded, caps reserved
  • 1 handful green beans, ends trimmed, chopped
  • 1 small zucchini, diced
  • 1 handful asparagus, chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons olive oil
  • ½ a white onion, finely diced
  • 2 cloves garlic, finely diced
  • 1 cup assorted mushrooms, chopped
  • 2 celery ribs, finely diced
  • 1 carrot, peeled and diced
  • 1 sweet potato, peeled and diced
  • salt and pepper to taste
  • 4 cups vegan tomato sauce

Directions

  1. Preheat oven to 375°F. Cut caps off of peppers and reserve. Trim away seeds from inside of each pepper and stand peppers upright in an 8x8” glass casserole dish. Set aside. Heat tomato sauce and simmer on low until use.
  2. Place cooked quinoa, beans, zucchini, asparagus and basil into a medium-sized bowl.
  3. Set a medium-sized skillet on medium-high heat. Once hot, add oil and allow to come to temperature, noted when oil shimmers. Cook onions and garlic until soft and translucent. Add mushrooms and celery, allowing it to cook for a minute before adding the carrot and sweet potato. Sauté until just slightly soft.
  4. Transfer cooked vegetables into bowl of raw vegetables and stir together. Adjust with salt and pepper to taste.
  5. Transfer stuffing into peppers, packing it down firmly. Spoon tomato sauce onto the stuffed peppers and into the bottom of the casserole dish. Place caps onto the peppers and cover the dish loosely with tinfoil.
  6. Transfer to oven and bake for 45 minutes. Remove from oven and discard tinfoil. Increase oven temperature to 400°F. Return peppers to oven and bake for an additional 15 minutes. Remove from oven and serve in soup plates, spooning tomato sauce from the dish onto each.

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