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  1. All Gluten Free
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Stuffed Bell Peppers Vegan

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Stuffed Bell Peppers Vegan
Stuffed Bell Peppers Vegan are incredibly delicious and healthy: lean protein, veggies and whole grain. This recipe is easy to customize to fit your tastes: you can swap green lentils with mushrooms, instead of rice you can use quinoa or riced cauliflower and so on. Also you can stuff all kinds of vegetables: tomatoes, zucchini, cabbage and grape leaves. Feel free to add your own twist; it's just a basic recipe. Serve them warm, topping the finished peppers with something creamy or saucy, like vegan sour cream, guacamole and Gluten Free Quinoa Oat Bread.
GF
SF
YF
EF
VG
NF

Ingredients:

NameUnitsTIP
Bell peppers8
Brown or white rice, pre-cooked2 cups
Green lentils, uncooked1 cup
Vegetable oil4 tbsp
Medium yellow onion, chopped1
Small head of cabbage, thinly shredded1/4
Medium carrot, peeled and thinly sliced1
Cloves of garlic, minced, divided6
Tomato paste1 tbsp
Diced tomatoes, divided2 cans
Celery ribs, trimmed and finely chopped2
Celery ribs, whole2
Red beans without their juice1 can
Roughly chopped parsley or dill1/4 cup
Salt, to taste1 tbsp
Cracked black pepper, to taste1 tsp
Whole peppercorn8
Bay leaf1
Sun dried tomatoes4

Optional Ingredients :

1/4 cup nutritional yeast
1 tbsp Italian seasoning
1 pinch red pepper flakes
1 tbsp fresh chopped basil
1 tsp paprika
1 tsp cumin

Steps:

Stuffed Bell Peppers Vegan
Prepare the peppers for stuffing. Cut off the top and pull out the core and the seeds.

Step 1

Prepare the peppers for stuffing. Cut off the top and pull out the core and the seeds.
Stuffed Bell Peppers Vegan
If using 1 cup uncooked rice, rinse rice thoroughly (until the water is clear). Combine 3 cups of water with rice and bring to a boil. Reduce heat and simmer until half done for about 15 minutes. Drain excess water.

Step 2

If using 1 cup uncooked rice, rinse rice thoroughly (until the water is clear). Combine 3 cups of water with rice and bring to a boil. Reduce heat and simmer until half done for about 15 minutes. Drain excess water.
Stuffed Bell Peppers Vegan
Rinse 1 cup of green lentils with cold water, combine 3 cups of water with lentils and bring to a boil. Reduce heat and simmer until half done for about 15 minutes. Drain excess water.

Step 3

Rinse 1 cup of green lentils with cold water, combine 3 cups of water with lentils and bring to a boil. Reduce heat and simmer until half done for about 15 minutes. Drain excess water.
Stuffed Bell Peppers Vegan
In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes.

Step 4

In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes.
Stuffed Bell Peppers Vegan
Add ¼ small head of cabbage, thinly shredded, and let sweat for 5-7 minutes, stirring occasionally.

Step 5

Add ¼ small head of cabbage, thinly shredded, and let sweat for 5-7 minutes, stirring occasionally.
Stuffed Bell Peppers Vegan
Stir in carrot and cook for another 3 - 4 minutes.

Step 6

Stir in carrot and cook for another 3 - 4 minutes.
Stuffed Bell Peppers Vegan
Stir in garlic (3 cloves), tomato paste (1 tbsp), diced tomatoes (1 can ), 2 celery ribs (trimmed, finely chopped), and cook, stirring, until fragrant, about 5 minutes more.

Step 7

Stir in garlic (3 cloves), tomato paste (1 tbsp), diced tomatoes (1 can ), 2 celery ribs (trimmed, finely chopped), and cook, stirring, until fragrant, about 5 minutes more.
Stuffed Bell Peppers Vegan
Remove the skillet from the heat. Stir in the rice (pre-cooked), red beans (1 can) without their juice, green lentils (pre-cooked), roughly chopped parsley (1 ⁄ 4 cup ), salt (to taste), cracked black pepper (1 tsp) and. You can add some extra seasonings, see my suggestions in the optional ingredients. Stir the mixture again to redistribute the ingredients. Taste the mixture for salt and spices.

Step 8

Remove the skillet from the heat. Stir in the rice (pre-cooked), red beans (1 can) without their juice, green lentils (pre-cooked), roughly chopped parsley (1 ⁄ 4 cup ), salt (to taste), cracked black pepper (1 tsp) and. You can add some extra seasonings, see my suggestions in the optional ingredients. Stir the mixture again to redistribute the ingredients. Taste the mixture for salt and spices.
Stuffed Bell Peppers Vegan
Stuff each pepper generously with the rice mixture, filling them all the way to the top (if the peppers were truly large, you should have just the right amount of filling, in case you have extra, save it to serve as a side dish).

Step 9

Stuff each pepper generously with the rice mixture, filling them all the way to the top (if the peppers were truly large, you should have just the right amount of filling, in case you have extra, save it to serve as a side dish).
Stuffed Bell Peppers Vegan
Get a large soup pot, on the bottom put 2 whole celery ribs, 3 whole garlic cloves, 8 whole peppercorn, 1 tbsp salt, 1 can diced tomatoes, 4 sun dried tomatoes.

Step 10

Get a large soup pot, on the bottom put 2 whole celery ribs, 3 whole garlic cloves, 8 whole peppercorn, 1 tbsp salt, 1 can diced tomatoes, 4 sun dried tomatoes.
Stuffed Bell Peppers Vegan
Arrange peppers cut side up in the pot.

Step 11

Arrange peppers cut side up in the pot.
Stuffed Bell Peppers Vegan
Fill the soup pot up to ⅓ with boiling water.

Step 12

Fill the soup pot up to ⅓ with boiling water.
Stuffed Bell Peppers Vegan
On the stovetop, bring to a boil. Reduce heat, cover and simmer until the peppers are tender, approximately 45 minutes.

Step 13

On the stovetop, bring to a boil. Reduce heat, cover and simmer until the peppers are tender, approximately 45 minutes.
Stuffed Bell Peppers Vegan
Serve warm topping the finished peppers with something creamy or saucy, like vegan sour cream, guacamole and Gluten Free Quinoa Oat Bread.

Step 14

Serve warm topping the finished peppers with something creamy or saucy, like vegan sour cream, guacamole and Gluten Free Quinoa Oat Bread.

Notes:

Stuffed Bell Peppers Vegan

This dish is a bit time consuming, though it’s not difficult. You could make rice filling in advance, even assemble the peppers completely and refrigerate, covered, until you're ready to bake.

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