Description
A delightful Vegetarian Stuffed Bell Peppers recipe featuring vibrant bell peppers filled with a wholesome mixture of sautéed fresh vegetables, fluffy cooked rice, aromatic herbs, and creamy plant-based cheese (plant-based). This easy-to-make, nourishing dish is perfect for weeknight dinners, offering a balanced, colorful, and flavorful experience that is both satisfying and light.
Ingredients
Scale
Bell Peppers
- 4 large colorful bell peppers
Filling
- 1 cup cooked rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 2 medium tomatoes, diced
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon smoked paprika
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/2 cup plant-based cheese, shredded (plant-based)
- 2 tablespoons extra virgin olive oil (natural)
- Salt, to taste
Instructions
- Prepare the Peppers: Slice the tops off the bell peppers and gently remove the seeds and membranes, creating hollow vessels. Blanch the peppers in boiling water for 3-4 minutes to soften, then drain and let them cool.
- Cook the Filling: Heat extra virgin olive oil (natural) in a skillet over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent. Add diced zucchini and tomatoes, then season with salt, smoked paprika, and vegetarian Worcestershire sauce (natural). Stir in the cooked rice and chopped fresh parsley, mixing well to combine and warm through.
- Combine with Plant-Based Cheese: Remove the skillet from heat and gently fold in the shredded plant-based cheese (plant-based) until evenly incorporated, creating a creamy texture that binds the filling.
- Stuff and Bake: Fill each softened bell pepper with the prepared filling, pressing down gently without overpacking. Arrange the stuffed peppers upright in a baking dish, drizzle with a little extra virgin olive oil (natural), and bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the peppers are tender and the tops are lightly golden.
Notes
- Choose firm, fresh bell peppers with smooth skins to maintain shape during baking.
- Do not overfill the peppers to avoid spills and ensure even cooking.
- Sauté vegetables thoroughly to develop deep flavor and proper moisture in the filling.
- Allow the stuffed peppers to rest for 5 minutes after baking to let flavors settle.
- Use fresh herbs like parsley or basil for brighter flavor compared to dried versions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegetarian stuffed bell peppers, plant-based cheese stuffed peppers, healthy stuffed peppers, easy weeknight dinner, gluten free stuffed peppers
