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Vegan Stuffed Peppers (Italian-Type) – Connoisseurus Veg


These vegan stuffed peppers are full of an Italian-spiced mixture of lentils and rice, and topped with zesty marinara sauce. The right meal while you’re in search of some wholesome consolation meals!

Vegan Stuffed Peppers in a baking dish with tomato sauce and vegan Parmesan cheese.

Stuffed peppers had been an everyday after I was rising up. They had been often full of floor meat and rice, and served with tomato sauce. I am guessing quite a lot of you guys ate just about the identical factor while you had been children!

One factor I seen not too long ago is that although there are tons of vegan stuffed pepper recipes on the market on the interwebs, most have a twist. There are many recipes Tex-Mex stuffed peppers and stuff like that. Even on this website, I’ve falafel stuffed peppers, risotto stuffed peppers, and vegan jalapeño poppers, however nothing just like the traditional stuffed peppers that mother used to make.

I made a decision it was time for a recipe for some good outdated traditional stuffed peppers, and these didn’t disappoint! They happy all of my consolation meals cravings in the easiest way.

Leap to:

Substances You may Want

  • Olive oil. You may substitute one other sort of high-heat oil, however olive oil will give your peppers the perfect taste.
  • Onion.
  • Garlic.
  • Vegetable broth. I am an enormous fan of Higher Than Bouillon in seasoned vegetable taste.
  • Rice. The recipe requires lengthy grain brown rice. You may substitute one other selection, however you may want to regulate the quantity of broth and cook dinner time.
  • Vegan Worcestershire sauce. Most manufacturers of Worcestershire sauce comprise anchovies, so look out! Annie’s, Edward & Sons, and Entire Meals manufacturers are all vegan. Do-it-yourself vegan Worcestershire sauce can also be very easy to make.
  • Spices. You may want dried basil, dried oregano, dried thyme, fennel seeds, and pink pepper flakes.
  • Lentils. We’re utilizing dried brown lentils. You might additionally use precooked lentils, by which case you may want 2 cups.
  • Diced tomatoes. Use canned tomatoes packed in juice, which we’ll be draining.
  • Salt & pepper.
  • Bell peppers. Any colour! Inexperienced, pink, yellow, or orange!
  • Marinara sauce. Be at liberty to make use of home made marinara sauce or store-bought.
  • Recent herbs. Optionally, you’ll be able to sprinkle your completed peppers with some basil or parsley.
  • Vegan Parmesan cheese. That is additionally non-obligatory, for topping our vegan stuffed peppers. You should utilize store-bought or home made vegan Parmesan.

How They’re Made

The next is an in depth photograph tutorial on make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

The Filling

  • Warmth up some olive oil in a pot, then add diced onion. Prepare dinner it till it begins to melt up, for about 5 minutes, then add the garlic and cook dinner it with the onion till it turns into very aromatic.
Onions cooking in a saucepan with a wooden spoon.
  • Stir in your broth, rice, Worcestershire sauce, and spices. Crank up the the warmth and produce your broth to a boil.
  • Decrease the warmth and canopy the pot. Let the rice simmer for some time. No peeking! Rice cooks greatest when it is undisturbed.
  • Prepare dinner your lentils whereas the rice boils.

Tip: Use a pot with a transparent lid so you’ll be able to control your rice with out eradicating the lid.

Broth being poured into a saucepan with rice, onions and herbs.
  • Let your pot sit with the lid on for five minutes after eradicating it from the burner.
  • Drain the tomatoes and stir them into the cooked rice, together with the lentils. Season your stuffed pepper filling with some salt and pepper.
Rice, lentils and tomatoes in a saucepan with wooden spoon.

The Peppers

  • Whereas the rice and lentils cook dinner, begin roasting your peppers. Lower every pepper in half, scoop out the insides, and rub the surface with a little bit of olive oil.
  • Place your pepper halves on a baking sheet, minimize sides down, and roast them simply till the flesh begins to blister. Briefly roasting the peppers like this begins softening them up in order that they’re simpler to stuff!

Variation: For bigger servings, you’ll be able to minimize the tops off of your peppers as a substitute of chopping them in half.

Roasted bell pepper halves on a baking sheet.

Assemble & Bake

  • Pour some marinara sauce right into a baking dish, then fill every of the pepper halves together with your filling and place them into the sauce. You may must pile a few of the filling on high to get all of it to suit!
  • Pop the dish into the oven and bake your peppers till the sauce is bubbly.
Partially filled bell pepper halves in a baking dish filled with tomato sauce.
  • Let the peppers sit for a couple of minutes once they come out of the oven, then spoon a few of the sauce from the dish over every pepper.
  • High your vegan stuffed peppers with contemporary parsley or basil and vegan Parmesan, then serve!

Variation: You might optionally sprinkle your peppers with some shredded vegan cheese throughout the previous couple of minutes of baking. Strive utilizing a mozzarella-style selection!

Baking dish filled with Vegan Stuffed Peppers with a spoon on the side.

Leftovers & Storage

Leftover stuffed peppers will preserve in an hermetic container within the fridge for about 3 days, or within the freezer for about 3 months.

Continuously Requested Questions

Are these stuffed peppers gluten-free?

They’re, so long as your Worcestershire sauce is gluten-free (Edward & Sons model is).

Can I exchange the brown lentils on this recipe with one other number of lentil?

You may! Inexperienced lentils would work nice, although they are going to take a bit longer to cook dinner. Pink lentils collapse and get tremendous mushy while you cook dinner them, so your filling could have a very completely different texture, however I believe it might nonetheless be good!

Extra Bell Pepper Recipes

Like this recipe? In that case, please cease again and depart me a evaluation and ranking under if you happen to strive it! Additionally make sure you comply with me on Fb, Pinterest or Instagram, or subscribe to my publication for extra recipes like this one!

Close up of Vegan Stuffed Peppers in a baking dish.

Italian Vegan Stuffed Peppers

These vegan stuffed peppers are full of an Italian-spiced mixture of lentils and rice, and topped with zesty marinara sauce. The right meal while you’re in search of some wholesome consolation meals!

Complete Time 1 hour 10 minutes

Substances

For the Filling

  • 1
    tablespoon
    olive oil
  • 1
    medium onion,
    diced
  • 3
    garlic cloves,
    minced
  • 1 ½
    cups
    vegetable broth
  • ¾
    cup
    lengthy grain brown rice
  • 1
    tablespoon
    vegan Worcestershire sauce
  • 1
    teaspoon
    dried basil
  • 1
    teaspoon
    dried thyme
  • 1
    teaspoon
    dried oregano
  • ½
    teaspoon
    fennel seeds
  • ¼
    teaspoon
    pink pepper flakes,
    or to style
  • ¾
    cups
    dried brown lentils
    (Be aware 1)
  • 1
    (14 ounce or 400 gram) can
    diced tomatoes in juice,
    drained
  • Salt and pepper,
    to style

For the Peppers

  • 4
    giant bell peppers,
    any colour
  • 1
    tablespoon
    olive oil
  • 2 ½
    cups
    marinara sauce
    (home made or jarred), plus extra if desired
  • Recent parsley or basil,
    for serving, non-obligatory
  • Vegan Parmesan cheese,
    for serving, non-obligatory

Directions

  1. Start by making the filling. Coat the underside of a medium pot with olive oil and place it over medium warmth.

  2. When the oil is scorching, add the onion and cook dinner it, stirring often, for about 5 minutes, till smooth and translucent.

  3. Add the garlic and cook dinner it for about 1 minute, till very aromatic.

  4. Stir within the broth, rice, Worcestershire sauce, basil, thyme, oregano, fennel, and pink pepper flakes. Elevate the warmth and produce the liquid to a boil.

  5. Decrease the warmth till the liquid is simply simmering. Cowl the pot and permit the rice to simmer for about 40 minutes, till the rice is tender and the liquid is absorbed.

  6. Whereas the rice cooks, place the lentils in a small saucepan and canopy them with a number of inches of water.

  7. Place the pot over excessive warmth and produce the water to a boil.

  8. Decrease the warmth and permit the water to boil till the lentils are tender, about 20 minutes. You may add extra water throughout cooking if an excessive amount of of it dries up. 

  9. Whereas the rice and lentils simmer, start making ready the peppers. Preheat the oven to 400°F.

  10. Lower every pepper in half, then scoop out the seeds and core. (Be aware 2)

  11. Rub the surface of every pepper with olive oil, then place the peppers, minimize aspect down, on a baking sheet.

  12. Place the baking sheet into the oven and bake the peppers till the pores and skin simply begins to blister, about quarter-hour.

  13. When the lentils are completed cooking, drain them in a colander and return them to the pot.

  14. When the rice has completed cooking, permit the pot to take a seat with the lid on for five minutes.

  15. Take away the lid from the rice and stir within the lentils and tomatoes. Season the combination with salt and pepper to style.

  16. When the peppers have completed baking, take away the dish from the oven, however depart the oven on.

  17. Spoon the marinara sauce into the underside of a 9 x 13 inch baking dish.

  18. Spoon the filling into the pepper halves, mounding some on high if vital, then organize the stuffed pepper halves within the baking dish.

  19. Place the dish to the oven and bake the peppers for about quarter-hour extra, till the sauce is bubbly.

  20. Take away the dish from the oven and let the peppers sit for a couple of minutes.

  21. Sprinkle with contemporary basil, parsley and/or vegan Parmesan cheese. Divide the peppers onto plates. Serve.

Recipe Notes

  1. For those who’re substituting canned or precooked lentils, you may want 2 cups.
  2. For bigger servings you would minimize the highest off of every pepper as a substitute of chopping it in half. For those who’ve obtained an enormous urge for food and/or aren’t making any aspect dishes, this could be the best way to go. You may additionally be capable of use smaller peppers and get 6 medium-ish servings (1 pepper every).

Vitamin Details

Italian Vegan Stuffed Peppers

Quantity Per Serving (1 pepper half)

Energy 267
Energy from Fats 61

% Day by day Worth*

Fats 6.8g10%

Saturated Fats 1.3g7%

Sodium 490mg20%

Potassium 740mg21%

Carbohydrates 43.5g15%

Fiber 9.9g40%

Sugar 12.4g14%

Protein 9.5g19%

Calcium 40mg4%

Iron 3.1mg17%

* % Day by day Values are based mostly on a 2000 calorie weight loss program.



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