Vegan stuffed peppers are an all-time family favourite. They’re easy to make, adaptable to whatever you have on hand and can be made ahead for a quick dinner with minimal prep. With a cheap filling of rice, mushrooms and carrots, these stuffed peppers are perfect for a filling meal on a budget.
Stuffed vegetables of any sort has always been a no-brainer for an easy and satisfying plant-based meal. The times I’ve been invited to eat at someone’s house and they didn’t totally freak out at the thought of a vegan coming to dinner (which is more often the case than not), I’ve usually been served some kind of stuffed veggie.
Vegan stuffed peppers are so easy to make and you can’t really screw them up. Cook up some rice, or your favourite grain: barley, quinoa, couscous, etc., choose some veggies or beans to add in, season with your herbs and spices of choice and stuff it in those peppers! There are a million different directions you could take depending on which veggies and spices you choose.
You’re probably used to stuffed peppers being baked, but for our vegan stuffed peppers that’s not necessary. Baking is usually just to melt the cheese on top but since I don’t use any vegan cheese substitutes, we don’t need to bake. The peppers are boiled in the pot along with the rice for just a couple of minutes to soften them.
I’ve used brown rice for this recipe because the longer cooking time means that you can sauté the onions and other filling ingredients while the rice is cooking. Just a couple of minutes before the rice is done, pop your peppers into the pot to soften, then drain the rice and mix it in with the rest of the filling. Stuff your still-hot peppers with the rice mixture (don’t burn your fingers) and serve!
Note about prices: Many people have noticed that my peppers are very cheap. I often buy them undersized, blemished and on sale. I also live in a pepper-growing region so they’re cheap in general.
Got leftovers? Use them in these recipes:
Carrot, green pepper, onion, smoked paprika – Spanish-style lentil stew
Red pepper, tomato sauce, onion – Vegetarian enchilada soup
No-Bake Vegan Stuffed PeppersPrint Recipe
- 1 cup (200 grams) brown rice - $0.31
- Half an onion, diced - $0.12
- 2 cloves of garlic, minced - $0.16
- 300 grams (10.5 oz) mushrooms, diced – $1.00
- 2 carrots, peeled and diced - $0.21
- 1 ½ teaspoons smoked paprika - $0.15
- 1 teaspoon of your favourite dried herb (I like sage but rosemary, thyme, basil will work) - $0.10
- 2 tablespoons soy sauce or tamari - $0.10
- ½ cup (120 ml) tomato sauce - $0.20
- 4 medium bell peppers - $1.04
- A pinch of salt - $0.03
- A pinch of pepper - $0.03
Put a large pot of water to boil. Add the rice.
Heat a large pan over medium-high heat and add a splash of water (you can use oil if you prefer). Add the onion and garlic and sauté until soft. Add the carrots and sauté until soft. Adding more water if necessary. Add the mushrooms and sauté until browned.
Add the paprika and herb of your choice and stir for 30 seconds to bring out the fragrance. Add the soy sauce and tomato sauce, reduce the heat to low and cover to keep warm until the rice is ready.
Cut the tops of the peppers if they stand up or cut them in half from top to bottom if they don’t stand up and remove the seeds. Just as the rice is finishing, add the peppers and their tops to the pot. Boil for a couple of minutes until they are soft. Use tongs to remove the peppers and drain.
Drain the rice and add it to the pan with the mushroom mixture, add salt and pepper to taste. Sprinkle salt and pepper inside the peppers, stuff them with the filling and serve.
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