These vegan stuffed peppers are crammed with an Italian-spiced mixture of lentils and rice, and topped with zesty marinara sauce. The right meal whenever you’re on the lookout for some wholesome consolation meals!
Stuffed peppers had been an everyday once I was rising up. They had been often crammed with floor meat and rice, and served with tomato sauce. I am guessing a variety of you guys ate just about the identical factor whenever you had been youngsters!
One factor I observed just lately is that though 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 basic stuffed peppers that mother used to make.
I made a decision it was time for a recipe for some good outdated basic stuffed peppers, and these didn’t disappoint! They glad all of my consolation meals cravings in the easiest way.
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Substances You will Want
- Olive oil. You’ll be able to substitute one other kind of high-heat oil, however olive oil will give your peppers the perfect taste.
- Onion.
- Garlic.
- Vegetable broth. I am a giant fan of Higher Than Bouillon in seasoned vegetable taste.
- Rice. The recipe requires lengthy grain brown rice. You’ll be able to substitute one other selection, however you may want to regulate the quantity of broth and prepare dinner time.
- Vegan Worcestershire sauce. Most manufacturers of Worcestershire sauce include anchovies, so look out! Annie’s, Edward & Sons, and Entire Meals manufacturers are all vegan. Selfmade vegan Worcestershire sauce can also be very easy to make.
- Spices. You will want dried basil, dried oregano, dried thyme, fennel seeds, and crimson pepper flakes.
- Lentils. We’re utilizing dried brown lentils. You may additionally use precooked lentils, wherein case you may want 2 cups.
- Diced tomatoes. Use canned tomatoes packed in juice, which we’ll be draining.
- Salt & pepper.
- Bell peppers. Any shade! Inexperienced, crimson, yellow, or orange!
- Marinara sauce. Be at liberty to make use of do-it-yourself 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 elective, for topping our vegan stuffed peppers. You need to use store-bought or do-it-yourself vegan Parmesan.
How They’re Made
The next is an in depth picture tutorial on the best way to 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 prepare dinner it with the onion till it turns into very aromatic.
- Stir in your broth, rice, Worcestershire sauce, and spices. Crank up the the warmth and convey 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 regulate your rice with out eradicating the lid.
- 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.
The Peppers
- Whereas the rice and lentils prepare dinner, begin roasting your peppers. Lower every pepper in half, scoop out the insides, and rub the skin with a little bit of olive oil.
- Place your pepper halves on a baking sheet, reduce sides down, and roast them simply till the flesh begins to blister. Briefly roasting the peppers like this begins softening them up so that they’re simpler to stuff!
Variation: For bigger servings, you’ll be able to reduce the tops off of your peppers as an alternative of slicing them in half.
Assemble & Bake
- Pour some marinara sauce right into a baking dish, then fill every of the pepper halves along with your filling and place them into the sauce. You may have to pile among 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.
- Let the peppers sit for a couple of minutes once they come out of the oven, then spoon among 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 may optionally sprinkle your peppers with some shredded vegan cheese throughout the previous few minutes of baking. Strive utilizing a mozzarella-style selection!
Leftovers & Storage
Leftover stuffed peppers will maintain 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 substitute the brown lentils on this recipe with one other number of lentil?
You’ll be able to! Inexperienced lentils would work nice, although they are going to take a bit longer to prepare dinner. Purple lentils disintegrate and get tremendous mushy whenever you prepare dinner them, so your filling can have a completely totally different texture, however I believe it will nonetheless be good!
Extra Bell Pepper Recipes
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Italian Vegan Stuffed Peppers
These vegan stuffed peppers are crammed with an Italian-spiced mixture of lentils and rice, and topped with zesty marinara sauce. The right meal whenever you’re on the lookout for some wholesome consolation meals!
Whole 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
crimson 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
massive bell peppers,
any shade -
1
tablespoon
olive oil -
2 ½
cups
marinara sauce
(do-it-yourself or jarred), plus extra if desired -
Recent parsley or basil,
for serving, elective -
Vegan Parmesan cheese,
for serving, elective
Directions
-
Start by making the filling. Coat the underside of a medium pot with olive oil and place it over medium warmth.
-
When the oil is scorching, add the onion and prepare dinner it, stirring steadily, for about 5 minutes, till mushy and translucent.
-
Add the garlic and prepare dinner it for about 1 minute, till very aromatic.
-
Stir within the broth, rice, Worcestershire sauce, basil, thyme, oregano, fennel, and crimson pepper flakes. Increase the warmth and convey the liquid to a boil.
-
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.
-
Whereas the rice cooks, place the lentils in a small saucepan and canopy them with a number of inches of water.
-
Place the pot over excessive warmth and convey the water to a boil.
-
Decrease the warmth and permit the water to boil till the lentils are tender, about 20 minutes. You’ll be able to add extra water throughout cooking if an excessive amount of of it dries up.
-
Whereas the rice and lentils simmer, start getting ready the peppers. Preheat the oven to 400°F.
-
Lower every pepper in half, then scoop out the seeds and core. (Be aware 2)
-
Rub the skin of every pepper with olive oil, then place the peppers, reduce aspect down, on a baking sheet.
-
Place the baking sheet into the oven and bake the peppers till the pores and skin simply begins to blister, about quarter-hour.
-
When the lentils are finished cooking, drain them in a colander and return them to the pot.
-
When the rice has completed cooking, enable the pot to sit down with the lid on for five minutes.
-
Take away the lid from the rice and stir within the lentils and tomatoes. Season the combination with salt and pepper to style.
-
When the peppers have completed baking, take away the dish from the oven, however depart the oven on.
-
Spoon the marinara sauce into the underside of a 9 x 13 inch baking dish.
-
Spoon the filling into the pepper halves, mounding some on high if needed, then organize the stuffed pepper halves within the baking dish.
-
Place the dish to the oven and bake the peppers for about quarter-hour extra, till the sauce is bubbly.
-
Take away the dish from the oven and let the peppers sit for a couple of minutes.
-
Sprinkle with contemporary basil, parsley and/or vegan Parmesan cheese. Divide the peppers onto plates. Serve.
Recipe Notes
- Should you’re substituting canned or precooked lentils, you may want 2 cups.
- For bigger servings you possibly can reduce the highest off of every pepper as an alternative of slicing it in half. Should you’ve received a giant urge for food and/or aren’t making any aspect dishes, this may be the best way to go. You might also be capable to use smaller peppers and get 6 medium-ish servings (1 pepper every).
Vitamin Information
Italian Vegan Stuffed Peppers
Quantity Per Serving (1 pepper half)
Energy 267
Energy from Fats 61
% Each 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%
* % Each day Values are primarily based on a 2000 calorie food plan.
