These vegan stuffed bell peppers are easy to make, tasty and fulfilling. You can fill them with your favourite grain and legume, we show you several combinations below. While there's no meat or cheese, these stuffed pepper are packed with protein and flavour.
Course: Main Course
Keyword: Plant-Based, Vegan
For the filling
200grice(or buckwheat, millet, quinoa)
200gred-lentils(or beans, chickpea, tempeh)
400gtomatoescanned or fresh
2tbspvegetable stock powder
Topping suggestions (you can use other toppings of your choice)
In a pan, fry the chopped onion with the oliveoil for 1 minute, then add the rice and the lentils and fry for another minute.
Add ½ of the water, vegetablestockpowder, salt, cannedtomatoes, and stir well.
Cook on medium to low heat for about 8 to 10 minutes. Stir occasionally to prevent the rice from sticking. Add the remainingwater when the pan dries up. You should not cook the rice completely, it should still be a little hard.
Turn the heat off, and the choppedparsley, stir and set aside.
Prep the bell peppers
You can do this while the filling cooks. Preheat the oven to 360F or 180C. Wash and cut the peppers in half. You can cut them on the short side, or on the long side, like we did. If your peppers are quite big, like ours, then cutting them on the longs side is better.Remove the seeds and the white flesh. Add a pinchofsalt in the peppers, then stuff them with the filling and place them on a sheet pan.
Bake in the oven at 360F or 180C for 40 minutes. Take out of the oven and let cool down for 10 minutes before putting the on a serving platter.
Top with your favourite topping. We add crumbledveganricotta, unsweetenedsoyyogurt, freshparsley and a drizzle of oliveoil.
Depending on the size of the peppers you might need 4 to 6 of them. If they are big, usually one portion would be half bell pepper per person. However, if you serve them as a main, some people might eat a full pepper.