Plant Based Stuffed Green Pepper Recipes
PLANT-BASED STUFFED GREEN PEPPER
Green pepper stuffed with vegan ingredients. Use organic ingredients if possible.
Provided by newday2d
Categories Everyday Cooking Vegan
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tomatoes, onion, celery, water, tomato sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large saucepan; bring to a boil. Reduce heat and simmer until onion is tender, 10 to 15 minutes.
- Combine remaining 1 teaspoon salt, 1/4 teaspoon black pepper, brown rice, and basil in a bowl. Fill green bell peppers with rice mixture. Carefully place peppers in the tomato sauce mixture, spooning some sauce over tops of peppers.
- Cover saucepan and simmer until peppers are tender, 40 to 45 minutes.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 38.3 g, Fat 1.5 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 1498.7 mg, Sugar 12.6 g
QUINOA STUFFED PEPPERS
These baked or air fryer meatless quinoa stuffed peppers are packed with flavor, fiber, and plant-based protein, for a hearty vegan appetizer or main. Grain-free, gluten-free, dairy-free, low fat, plus they're meal prep and freezer friendly!
Provided by Miranda Rivera
Time 1h20m
Number Of Ingredients 9
Steps:
- Steam bell pepper halves. Once finished, place in a 9x12' baking dish. Preheat oven to 325 degrees F.
- Place the quinoa and water in a saucepan and bring to a boil over medium-high heat. Cover, and simmer for minutes.
- Meanwhile, sauté onions and mushrooms in oil or vegan butter until slightly browned over medium heat in a skillet. Add drained diced tomatoes, salsa, and garlic and cook over medium heat for 20 minutes.
- When quinoa is finished, remove from heat and let sit until the tomato mixture is finished. Fold quinoa into mushroom and tomato mixture. Fill bell pepper halves. You will end up using about half or three-quarters of the mixture.
- With whatever mixture you have left, add to reserved tomato juice to thin, and pour around and on top of peppers in the baking dish. Bake in the oven for 35 minutes.
Nutrition Facts : Calories 367 kcal, Carbohydrate 57 g, Protein 13 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 1260 mg, Fiber 11 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving
BROWN RICE STUFFED PEPPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
- Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.
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VEGAN UNSTUFFED PEPPER SOUP RECIPE • VEGGIE SOCIETY
From veggiesociety.com
4.8/5 (4)Calories 231 per servingCategory Soup
- Preheat a heavy stock pot over medium flame. Add a drizzle of olive oil (or a splash of water for WFPB + Plantricious diets) and sautee the leeks with a pinch of sea salt and saute until wilted.
- Add the carrot and celery and saute a few more minutes until they begin to soften. Add the mushrooms and cook until wilted. Stir in the garlic, bay leaves and spices and toss to coat well.
SOUTHWEST STUFFED BELL PEPPERS - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
Cuisine Middle EasternTotal Time 45 minsCategory SideCalories 449 per serving
- In a large non-stick pot over medium-high heat, add brown rice and onion. Cook for 5 minutes until the onion begins to soften and become translucent.
- Add the tomatoes, 2 cups of water, and chili powder to rice. Cover, lower heat to a simmer and let cook until water is absorbed.
- While rice is cooking, cut tops off of bell peppers and remove seeds. Place the peppers in a large pot of boiling water. Let boil until the peppers become light green and soft. Remove from water and place the peppers in a small pan.
VEGAN STUFFED BELL PEPPERS RECIPE • VEGGIE SOCIETY
From veggiesociety.com
5/5 (1)Total Time 1 hr 25 minsCategory Main CourseCalories 256 per serving
- Preheat a large skillet over medium flame. Add half of the onion with splash of water (or a drizzle of olive oil) and a pinch of sea salt. Sautee for a few minutes until translucent. Stir in the carrot, diced belle pepper and smoked paprika together with the brown rice and toss to coat well. Pour in 2 cups of water or low sodium vegetable stock, add 1 bay leaf and bring to a simmer. Cover with a tight lid, turn flame to medium-low and cook for 45 minutes or until all the liquid has been absorbed. Allow to sit covered for 10 minutes then discard the bay leaf and fluff with a fork.
- Rinse the bell peppers and slice the tops. Discard the core and the seeds. Using a spoon start filling each pepper with the brown rice and mushroom mix.
- Follow all the above steps, once you bring the broth to a simmer transfer the pot to a preheated 375"F oven and bake for 30 minutes.
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Estimated Reading Time 2 mins
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4.3/5 (26)Total Time 55 minsCategory Main DishesCalories 216 per serving
VEGAN ENCHILADA STUFFED BELL PEPPERS - EATING BY ELAINE
From eatingbyelaine.com
Reviews 2Servings 6Cuisine MexicanCategory Entree
- Preheat oven to 400 degrees Fahrenheit. Place 1/2 cup enchilada sauce on the bottom of a casserole dish in one even layer and set aside.
- Heat a 10-inch cast iron skillet over medium heat and add oil, onion, salt and pepper. Saute for three minutes until onions are fragrant and start to become translucent. Add yellow squash and saute for another 3 minutes. Add sweet potato (no skin), black beans and quinoa. Add 1/2 cup enchilada sauce and stir well to thoroughly combine and mash the sweet potato well. Remove from heat and mix in cilantro and green onions. Set aside.
- Place hollowed out bell peppers in the casserole dish so the open side is facing up. Fill each bell pepper with the quinoa, sweet potato and black bean mixture. Top each bell pepper with a spoonful or two of enchilada sauce.
- Bake in preheated oven for 40 minutes. Remove casserole dish from oven and top bell peppers with any desired garnishes. I love to add vegan sour cream, avocado, cilantro and red onions/green onions. Serve the enchilada stuffed bell peppers immediately and enjoy while hot.
EASY VEGAN STUFFED PEPPERS RECIPE - NAMELY MARLY
From namelymarly.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 248 per serving
- Turn the peppers on their sides and cut the tops off, reserving the tops. Scoop out the seeds and membranes. Place pepper cups in a baking dish. Brush the insides with half of the olive oil. Then sprinkle lightly with salt and pepper. Bake for about 15 minutes, so that they're just becoming tender. Remove from oven and then set aside.
- In a skillet, heat the remaining oil, then add the chopped onions, cooking until tender, about 5 minutes. Then add the garlic and cook for another minute. Finally, add the vegan crumbles and cook until heated through. (See note if using plant-based meat substitute)
- Stir in the black beans, tomatoes, rice, basil, and oregano. Spoon this mixture into the bell peppers. Optional: Stir in vegan cream cheese to the filling to make it extra creamy.
VEGAN STUFFED PEPPERS - EASY RECIPE - TWO SPOONS
From twospoons.ca
4.5/5 (2)Total Time 1 hr 20 minsCategory Entree, Main Course, Main DishCalories 279 per serving
- Preheat oven to 400F/200C. Cut the tops off the bell peppers and scoop out the core and inner seeds. Nuzzle the bell peppers into a rectangular baking dish (9 x 13-inch).
- In a saucepan combine the coconut oil, garlic, onion, tomato, a generous pinch of sea salt and pepper. Cook until softened and the onion turns translucent, about 10 minutes. Add the vegan ground beef (or lentils) and Italian seasoning and cook until browned. Pour in the rice and the tomato sauce. Stir to combine.
- Stuff the bell peppers with filling and top each with mozzarella cheese. Sprinkle with more sea salt and pepper. Cover the baking dish with foil (or reusable cover) and cook for 40 minutes, or until the peppers are tender. Remove foil and cook for another 10 minutes, until the cheese is bubbly. Sprinkle with fresh basil and serve.
VEGAN STUFFED PEPPERS | MEXICAN STYLE - KEEPING THE PEAS
From keepingthepeas.com
5/5 (6)Calories 235 per servingCategory Main Course
- Combine prepared brown rice, black beans, corn, and salsa. Mix in spices (cumin, chili powder, salt, and pepper).
- Cut tops off of peppers. Remove seeds. Using the pepper tops, slice and dice into small pieces. Then fold diced pepper tops into the rice mixture. If you plan to freeze the peppers or want to reduce baking time blanch the peppers prior to stuffing. See directions in notes on how to blanch peppers.
- Fill peppers with rice mixture. Place in baking dish. Bake for 30 minutes covered. Remove cover and bake an additional 10 minutes at 400 F.
VEGAN STUFFED BELL PEPPERS (OIL-FREE) - SHANE & SIMPLE
From shaneandsimple.com
4.9/5 (11)Calories 243 per servingCategory Main Dish
- Bring 4 quarts of water to a boil in a large pot. Trim the bell peppers about 1/2 inch from the top and clean out the stem and seeds of the peppers.
- Place the peppers in the water and cook for 3-4 minutes until the peppers soften. Remove the peppers from the water, place cut side up, and let the peppers cool.
- Preheat a nonstick skillet over medium heat. Once the skillet is ready add the chopped onions and cook them until they are soft and slightly brown. Usually about 4-5 minutes.
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