Description
Vegetarian Stuffed Bell Peppers feature colorful, firm peppers filled with a hearty mixture of flaky rice, fresh vegetables, savory herbs, and creamy plant-based cheese (plant-based). This wholesome, easy-to-make dish is baked to perfection, offering a bright and satisfying meal that suits a busy lifestyle and gluten-free diet.
Ingredients
Scale
Main Ingredients
- 4 firm, colorful bell peppers
- 2 cups cooked basmati or jasmine rice
- 1 medium zucchini, diced
- 2 medium tomatoes, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup plant-based cheese (plant-based), shredded or cubed
- 2 tablespoons tomato paste (natural)
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon natural gelling agent
- 2 tablespoons fresh parsley or basil, chopped
- Salt and black pepper, to taste
Instructions
- Prepare the Bell Peppers: Wash the bell peppers thoroughly. Cut off the tops and carefully remove seeds and membranes, keeping the pepper shells intact for stuffing. Set aside the tops for garnish or to chop into the filling later.
- Cook the Vegetables: In a skillet, heat the olive oil over medium heat. Add the minced garlic, diced onions, zucchini, and tomatoes. Sauté until the vegetables are tender and fragrant. Stir in the tomato paste (natural) and apple cider vinegar to enhance and balance the flavors. Remove from heat once combined.
- Combine the Filling: In a large mixing bowl, combine the cooked rice with the sautéed vegetables. Add the chopped fresh herbs, plant-based cheese (plant-based), natural gelling agent, salt, and pepper. Gently stir until all ingredients are evenly incorporated.
- Stuff the Peppers: Generously fill each bell pepper with the rice and vegetable mixture. Press lightly to pack the filling well without overfilling. Place the stuffed peppers upright in a baking dish for even cooking.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the stuffed peppers for 30-35 minutes or until the peppers are tender and the filling is heated through with a slight golden top.
Notes
- Choose firm, colorful peppers for the best structural integrity during baking.
- Precooking the filling ingredients ensures optimal flavor and texture.
- Leave some space at the top of the peppers to allow steam to escape and prevent overflow.
- Fresh herbs brighten the flavor, so use fresh instead of dried when possible.
- Let the stuffed peppers rest for 5 minutes after baking to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetarian stuffed bell peppers, plant-based cheese, baked stuffed peppers, gluten free appetizer, healthy vegetarian meal
