Vegan Vegetable Stuffed Bell Peppers Recette

Craving a healthy and flavorful stuffed pepper recipe without the heavy carbs? This vibrant vegan dish is packed with an abundance of vegetables and bursts with delicious taste! Perfect for meal prepping, this recipe yields a generous portion, ideal for feeding a crowd or enjoying leftovers for days. Say goodbye to boring stuffed peppers and hello to a satisfying, plant-based masterpiece!

Préparation 30 min

Cuisson 90 min

Calories 113 kcal

Protéines 7g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Vegan Vegetable Stuffed Bell Peppers

Green Bell Peppers
Red Bell Peppers
Yellow Bell Peppers
1 zucchini, chopped
Carrot
Celery Rib
Onion
Broccoli
Garlic Cloves
Boca Meatless Ground Burger
Diced Tomatoes
Your favorite tomato sauce (amount to taste)
1 tablespoon olive oil
Oregano
Basil
Salt
Cooked Brown Rice

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Comment préparer Vegan Vegetable Stuffed Bell Peppers

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add 1 cup of vegan crumbles (e.g., soy curls, TVP) and sauté until heated through and lightly browned, about 5-7 minutes.
Add 2 cloves minced garlic and 1 medium onion, chopped, and cook until softened, about 5 minutes.
Stir in 1 red bell pepper (chopped), 1 green bell pepper (chopped), 1 zucchini (chopped), 1 cup chopped mushrooms, 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt, and pepper to taste.
Bring to a simmer, stir well to combine, reduce heat to low, cover loosely, and simmer for 15-20 minutes, or until vegetables are tender.
While vegetables simmer, prepare the rice according to package directions. (Use 1 cup of brown rice or quinoa for a lower-carb option).
Preheat oven to 350°F (175°C).
Cut 6 large bell peppers in half lengthwise.
Remove stems, seeds, and membranes from the bell pepper halves.
Rinse the insides of the bell peppers.
Lightly grease two 9x13 inch baking dishes.
Arrange bell pepper halves, cut-side up, in the prepared baking dishes.
Once the rice is cooked, gently stir it into the vegetable mixture.
Spoon the vegetable and rice mixture into each bell pepper half, filling generously.
Top each stuffed pepper with 1-2 tablespoons of your favorite tomato sauce.
Sprinkle with extra herbs (optional) and/or vegan cheese slices (optional).
Cover the baking dishes with foil.
Bake for 30-40 minutes, or until the peppers are tender and heated through. Remove foil during the last 10 minutes to allow the tops to brown slightly.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

23g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Mushroom Recipes Italian American Healthy Vegetarian Vegan Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Vegetables Dinner Party Vegan Vegetarian Dietary Peppers Tomatoes 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Vegan Vegetable Stuffed Bell Peppers ?

Vegan Vegetable Stuffed Bell Peppers prend environ 120 minutes du début à la fin — environ 30 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Vegan Vegetable Stuffed Bell Peppers ?

Vegan Vegetable Stuffed Bell Peppers contient environ 113 calories par portion, avec environ 7 g de protéines, 6 g de glucides et 4 g de lipides.

De quels ingrédients ai-je besoin pour Vegan Vegetable Stuffed Bell Peppers ?

Les principaux ingrédients de Vegan Vegetable Stuffed Bell Peppers sont Green Bell Peppers, Red Bell Peppers, Yellow Bell Peppers, Zucchini, Carrot, Celery Rib. Consultez la liste complète avec les quantités ci-dessus.