For an easy vegan comfort food dinner make my Vegan Stuffed Bell Peppers filled with rice, chickpea mushroom spaghetti sauce and topped with crispy breadcrumbs and melty vegan cheese. Gluten-free option.
Keyword: stuffed bell pepper, vegan stuffed bell pepper
Author: Vegan Richa
1 1/2cupcooked white rice(3/4 cup uncooked will make about 1.5 cups cooked)
For the sauce
1sweet white onion or red onion chopped
2 bay leaves (optional)
3large garlic cloveschopped
1/2 to 3/4tspsaltdepends on salt content in sauce
1very ripe diced tomato
2-3tspItalian seasoningsbasil, oregano, thyme
1cupthinly sliced mushroom
2cupsspaghetti or marinara sauce
3/4Cupcooked chickpeas(Half of 15 oz jar drained) or use 1/2 cup veggie crumbles or omit
For the topping:
3/4cupshredded vegan cheese I use a mix of vegan mozzarella and Parmesan cheese
Start by cutting off the tops of your green peppers and remove all seeds, until cavity is completely hollow.
Bake the peppers: Sprinkle inside with a dash of salt and pepper. Place in any oven safe bake ware, that will allow peppers to stay in place w/open tops facing upright.
Bake for aprox 20 mins, or until almost tender
While baking, cook rice if you haven’t already (3/4 cup dry will make about 1.5 cups cooked. Wash the rice and soak for 15 minutes. The drain, combine with 1.5 cups water and cook in a saucepan over low heat partially covered for 20 minutes)
While peppers and rice are cooking, mince garlic, and finely chop the onion, mushrooms,coarsely chop tomato.
Make the sauce: Preheat olive oil in a fairly large deep skillet pan on medium-high heat, add onion, and a pinch of salt. cook for about 3-4 mins. You can also add 1/4 cup chopped bell pepper here for variation.
Add garlic, cook until almost golden. Add tomato, salt, pepper, mushrooms. Mix well, cook until tomato breaks down a bit.
Now add your sauce, chickpeas, brown sugar, seasonings. Mix well
Simmer on medium low for 10-15 mins. Taste and adjust salt and flavor of this spaghetti sauce.
Remove peppers from oven set aside to cool. Mix rice into your 'spaghetti sauce' with half of the cheese, let rest.
When cool enough to handle, spoon sauce/rice mixture into the peppers. Leave enough room for your topping
Now take another portion of cheese, the breadcrumbs, garlic powder and olive oil, mix well and top each pepper generously.
Return the stuffed peppers into oven and bake for about 20 min or until topping is nicely browned and fork easily penetrates through the walls of the peppers. Serve with breadsticks or french bread. Enjoy!
Storage: will keep nicely for up to 3 days in air tight sealed container
Feel free to add veggie crumbles or vegan meat crumbles to the filling
cooked lentils make another great addition to the filling
omit the mushrooms if you don’t like them
Use Glutenfree breadcrumbs or a mix of almond flour and coarsely crushed oats for Glutenfree