Simple Quinoa Stuffed Peppers made with just 10 ingredients! Place tomatoes in a 9x13 pan and drizzle with 1/2 tablespoon olive oil. Are you gluten-free? 6 large bell peppers (any color), top cut off and seeds removed Vegetarian Stuffed Peppers are a satisfying meal that comes together quickly! Preheat your oven to 375 degrees fahrenheit (190 C) and grease a baking dish with oil. Add carrots, onion, celery, and garlic; … Rinse the spinach, cut off the stems, and place in a large pot (while still wet). SHOP     SUBSCRIBE   |   RECIPE INDEX, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). The trick to making great stuffed peppers is to slice the peppers in half from the stem end down through the base. Store: Store leftovers, covered, in the refrigerator for 4 – 5 days. black beans, freshly ground black pepper, bell peppers, chopped fresh cilantro and 10 more. You should have enough filling for 6 medium to large bell peppers. Some of my favorites include, mushrooms, stewed tomatoes, and zucchini. Finely chop the red onion and the garlic. These Stuffed Peppers were inspired by veggie fajitas, my favorite dish to order when we go out to a Mexican restaurant. Add the oil and chopped onion. These peppers are flavorful, filling, and simple to make. Peel and chop the onion and garlic, fry in … Heat olive oil in a large nonstick skillet over medium-high heat. Where do you buy the vegan chorizo? Stuff peppers with the rice filling. Ingredients 1 tablespoon olive oil ½ cup chopped onion ½ cup vegetable broth ½ cup chopped mushrooms 2 teaspoons minced garlic 1 teaspoon Italian seasoning 1 teaspoon red wine vinegar ½ teaspoon salt ¼ teaspoon crushed red pepper flakes 1 cup cooked brown lentils 1 cup torn baby spinach … Let thaw before reheating. Preheat the oven to 375 Fahrenheit (190 degrees C). Leftovers will last in an airtight container for 3-5 days in the refrigerator. If the peppers are already cooked you can reduce the time by 30 minutes. Refrigerator- Leftover cooked vegetarian stuffed peppers can be stored in the fridge, covered or in an airtight container, for up to 5 days. Fill all 4 bell pepper halves with the vegetable filling. Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. As written, these Spinach Artichoke Quinoa Stuffed Bell Peppers are vegetarian… Soak the cashew nuts overnight with double the amount of filtered or purified water – 1: 2 ratio, and 1 tsp of salt (1 tsp to 1 cup). These are hefty stuffed bell peppers. The veggie broth is optional, I just like to add so the rice doesn’t dry out too much in the oven. Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley. Quinoa can be used as a substitute. Heat the spinach over low heat just until wilted, then remove and pat dry. Remove and discard seeds and membranes from the peppers. Italian Vegan Stuffed Peppers features a colorful mix of veggies, flavorful herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea! Let cool for about 5-10 minutes and top with the Creamy Cilantro Dressing. I sure hope this inspires you to gather your ingredients and get these stuffed peppers on your plate. PIN HERE for later and follow my boards for more recipe ideas Healthy Stuffed Peppers. My pepper is filled with fresh spinach and creamy vegan ricotta (I’ve used the ricotta from New Roots), but you can also take a cream cheese. Then add the rice, seasoning, soy sauce, veggie broth and mix. Hello, I am Marissa! While the rice is cooking you will want to prep the peppers. The Best Vegetarian Spinach Stuffed Peppers Recipes on Yummly | Stuffed Peppers, Mexican Black Bean & Cheese Stuffed Peppers, Vegan Red Beans And Rice Stuffed Peppers Or like Whole Foods or traders joe? We Love To Serve Our Stuffed Peppers With Rice. Place the filled peppers on a pan or a dish and bake for 30 minutes. To Reheat: Reheat in the oven or microwave. Red Bell Peppers – Yellow or Green Bell Peppers, Vegan Chorizo  – Black Beans or Pinto Beans, Soy Sauce – Tamari *use gluten-free if you are gluten-free. You can’t have stuffed peppers without the peppers so the next step is to chop 3 bell peppers (any color) in half and remove the seeds and membranes. In a saucepan combine the coconut oil, garlic, onion, tomato, a generous pinch of sea salt and pepper. These Vegan Stuffed Peppers are loaded with cauliflower rice, mushrooms, sun-dried tomatoes and are the perfect healthy dinner. Refrigerate if soaking overnight. If you try this healthy stuffed pepper recipe, please let us know! Saute: In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. You can use any color bell pepper for this recipe. Cover with lid or tin foil. 1 handful fresh chive s, finely chopped. While the peppers are baking combine all of the Creamy Cilantro Dressing ingredients in a high powered blender or food processor. 1 handful fresh dill, finely chopped. Halve peppers lengthwise, remove cores, rinse and salt. Add a sprinkle of cheese on each pepper (optional), cover and bake the peppers for 35 – 40 minutes at 375 degrees F. Remove the cover and continue cooking for 5 minutes or so to (this helps the vegan cheese melt a little more). The filling tastes delicious as is or in a soft or hard tortilla. And now you’re ready to eat – sprinkle with fresh chopped parsley and red pepper flakes and enjoy to the fullest! Let peppers cool for about 5-10 minutes and top with the creamy cilantro sauce. It’s important not to overcook your rice since you will be baking it with your peppers. Arrange them in a baking dish sprayed with pan spray. It’s perfect for everyday dining, and can also be served for special occasions! Thank you so much for sharing Amanda. See the pepper photos below*. Try some other great vegetarian recipes like Broccoli Mac and Cheese , Roasted Vegetable Flat Bread and Leek and Asparagus Tart . Spoon or pipe the filling into the peppers and arrange in … If all you could find is small bell peppers, I still recommend making all of the filling. Full of fiber and protein and big on flavor! Very good dish! I made this dish last night and even my picky 10 year old ate! Add onions and cook until soft and fragrant, about 5 minutes. Then, pre-roast the halves until they’re tender and a bit caramelized at the … After 30 minutes you can sprinkle vegan cheese on top of the pepper and put back in the oven for 5 minutes at 350 degrees fahrenheit (176 C). Wash and slice the peppers in half, vertically, and discard the seeds. You can either use white rice or brown rice for this recipe. Do you get online? Savory Quinoa Stuffed Peppers Myojio. … Cook the onion for 3-5 minutes or until the onion becomes soft. Start by slicing the very tops of each pepper off, and arrange them cut-side up in a baking dish that’s been lightly coated with oil. Stuff bell peppers: Fill each bell pepper with vegetable mixture, making sure to pack it well. 12 Comments Categories: 1 Hour or Less, Easy Vegan Dinner Recipes, Entree, Fall, Freezer Friendly, Gluten-Free, Heart Healthy, Italian Inspired, Kid Friendly, Low-Fat, Quick + Easy Vegan Recipes, Refined Sugar Free, Savory, Spring, Summer, Tree Nut-Free, Vegan Comfort Food, Vegan Recipes, Well-Balanced, WFPB, Winter, Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! Stir in garlic, chili powder, cumin, and paprika, season with salt and pepper, and cook for another 1 to 2 minutes. Looking for a light and filling and veggie-packed dinner? This Italian inspired stuffed peppers recipe uses a few easily accessible vegetables and pantry staples including: You’re going to love how easy it is to make this casual and flavorful dish! Stuffed peppers can be frozen before or after baking. 3. In a medium size bowl, combine the cream cheese, cheddar or monterey jack, spinach and garlic salt with a large fork or your hands. If you are gluten-free or don’t eat processed meats you can use black beans or pinto beans as a substitute. Place the bell peppers into a rectangular baking dish (9 x 13-inch). For the plant-based meat I used No Evil Foods (not sponsored) plant-based chorizo sausage for this recipe. To warm in microwave, first slice the peppers into quarters lengthwise to ensure that they warm evenly, and cook for 1 – 2 minutes, checking after every 30 seconds until warmed through. Lastly, you are going to stuff the peppers with the filling. My version is no less delicious, but comes without any animal products. Drizzle the … I know you’re going to love them as much as we do! I like to serve these vegan stuffed peppers with a big salad drizzled with ranch dressing.If you want to make a side dish to go with the peppers, any of the following recipes would be delicious. If you make this recipe I would love it if you would snap a photo of your Stuffed Bell Peppers and share it with me on Instagram @itsallgoodvegan.com. Add the rice, seasoning, soy sauce, veggie broth and mix. Remove cover, top with optional grated cheese and bake for another 5 – 10 more minutes. Filled with rice, onion, spinach, spices, vegan chorizo and topped with cheese and a creamy cilantro dressing. 4. Cooking times vary, adjust to suit your needs. Reheat in the oven in a baking dish at 375F / 190C for 10-15 minutes or until heated through.. You will want to make sure not to cut too much off the tops of the peppers so you have enough pepper to stuff. Back then we ate it with a mushroom and tuna filling. Colorful and nutritious, Italian stuffed peppers are loaded with colorful veggies, chunky tempeh, hearty rice and tossed with tomato sauce for an easy meal that’s 100% delicious! This recipe yields 6 whole peppers. I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry or refrigerator. ground cumin, garlic, baby spinach, onion, quinoa, red bell pepper and 8 more. Nothing fancy or complicated, just pantry staples and easily accessible veggies. Combine the plant-based meat and cook it according to the back of the package. You want to make sure to fill the rice mixture to the top of the pepper. Add cherry tomatoes, 1/2 tablespoon olive oil, salt, and pepper to a 9 x 11 inch oven safe baking … Sprinkle insides of peppers lightly with additional salt and black pepper. To freeze, simply let peppers cool completely and store them in freezer safe containers. To learn more check out my About Me page. To keep the stuffed bell peppers extra budget-friendly and fast to prepare, I used frozen spinach, though fresh will certainly work too. Use your grain of choice. Frozen uncooked peppers should be baked at 350°F / 175° C for 1 hour or until heated through. I write about vegan recipes, vegan products and health tips. PRIVACY POLICY + DISCLAIMERS     Keywords: vegan stuffed peppers, stuffed peppers recipe, Italian stuffed peppers, Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista. The toppings for these peppers are endless! A healthy, vegan, and gluten-free entrée. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Cheesy Stuffed Peppers with White Beans – Vegetarian Recipes Adding cheese is optional but does add another level of flavor to these peppers. For gluten free, stick with rice or quinoa. Vegan Quinoa Stuffed Peppers Greatist. Very Easy Stuffed Peppers Recipe – Full Of Onions, Garlic, Spinach, Seasoning, Ricotta And Parmesan Cheese, And A Grain Of Your Choice! To make these vegetarian stuffed peppers extra healthy and flavorful add 2 cups fresh spinach and 1 cup sliced Kalamata olives to the orzo pasta and toss to combine. I either cook my rice in a rice cooker or cook it on a stovetop following the direction on the back of the rice bag. Set aside. Add the zucchini, squash, mushrooms, herbs and tomato sauce and cook for 2 minute or so (all those delicious flavors will start blending). Add any of your favorite veggies to the rice mixture. I just decided to pick the red bell pepper for its natural sweetness, but they all taste wonderful. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese. Thanks for visiting my blog. Place the peppers in your baking dish and bake for 35 minutes or until the peppers become soft. When you place them in a baking dish I recommend placing them next to one another. https://itsallgoodvegan.com/2020/08/29/stuffed-bell-peppers I believe in living a healthy and happy lifestyle while eating foods that are balanced and nutritious. This easy weeknight dinner is perfect for Meatless Monday. Make sure to use black beans instead of chorizo and gluten-free soy sauce. I love fajitas for their combination of flavors and all of the rice and beans that are served with this dish. Heat some oil in a large pan and sauté the onion for 2-3 … I got mine from No Evil Foods, you can purchase it at Whole Foods! 6 medium to large peppers, tops “lids” chopped off and seeds in the inside removed, 1 medium onion, chopped into small pieces, 1 Tbsp oil, substitute for filtered water, 1 package of vegan chorizo, gluten-free, substitute for 1 can of black beans (15 ounces), drained and rinsed, 2 Tbsp soy sauce, substitute for gluten-free soy sauce. Don’t have rice? Serve and garnish each stuffed pepper with more salsa, guacamole, pickled jalapenos, sliced green onions, or your favorite toppings. FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration! It is especially great for when you need leftovers! Add in a handful of fresh baby spinach with the vegetables for variation. Blend dressing until smooth and creamy. Place it in the refrigerator to chill. For low-carb option, use cauliflower rice. CONTACT     Vegan Stuffed Peppers features a flavorful mix of veggies, herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea! That makes me so happy! Heat a pan on medium heat. Add rice and mix to combine. Cook the onion for 3-5 minutes or until the onion becomes soft. You might notice that some of your peppers might not stand up straight, but no worries. Depending on the size of your peppers, you can use a square or rectangular baking dish. Take the peppers out of the oven and sprinkle vegan cheese on top of the filling. Remove the foil and cook for a further 5-10 minutes to brown the cheese. Place the peppers back in the oven for 5 minutes or until the cheese melts. They are easy to make in the oven and are gluten-free, Whole30, keto, low carb and paleo-friendly. Cut the tops “lids” off the peppers and remove the seeds from the inside. Drizzle the second amount of olive oil over the bell peppers, and sprinkle the second amount of salt and pepper over them as well. To keep longer store vegan stuffed peppers in the freezer for up to 2 – 3 months. Salt and pepper. Meet my new favorite stuffed peppers recipe – not that these Tex-Mex Quinoa Stuffed Peppers aren’t great too, we just needed another variation! Can be made ahead and perfect for weekly meal prep. I love to hear what you think, or any changes you make. You can use each pepper to balance one another along with the sides of your baking dish or pan. 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