• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Stuffed Peppers (video)

Stuffed Peppers (video)

April 6, 2017 By Dianna Moates 11 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
Vegan Stuffed Peppers
Vegan Stuffed Peppers

I had quite a few peppers on hand in the fridge, so I decided to stuff them and that led to the creation of this Stuffed Peppers recipe.

Cook up some rice or quinoa and add what you have on hand. In my case, it was mushrooms, swiss chard, and sun-dried tomatoes, but don’t be afraid to experiment. As a side, I cooked up the rest of the swiss chard with a yam that I also had for this Swiss Chard and Yam Hot Salad.

Stuffed Peppers

If you don’t have swiss chard on hand, spinach or kale would work perfectly. They all offer their own nutritional benefits and have great flavor.

Another unique twist would be using hearts of palm. This works well when stuffing your peppers with quinoa in lieu of brown rice.

If you want to lower the fat content just slightly, use toasted sliced almonds instead of cashews.

Stuffed Peppers

You can certainly add in additional ingredients or swap certain veggies to create different flavors. Spicing up the ingredients can also change the flavor profile to enhance the particular veggies you’re using.

You can also add black beans or chickpeas for added protein and voila… dinner is served.

Vegan Stuffed Peppers

Satisfy your taste-buds with these plant-based recipes:

  • Sweet and Sour Tofu
  • Sweet Potato Veggie Lasagna
  • Moroccan Chickpea Vegetable Tagine
  • Vegan Tetrazzini with Soy Curls
  • Baked Corn Casserole
Stuffed Peppers

When making swaps just be mindful of keeping it plant-based friendly and low in fat.

Here is a great article about what following a plant-based lifestyle can do for you. These recipes are designed to be fulfilling and delicious. You won’t feel deprived or like you’re missing out because the benefits are so noticeable.

I’d love to hear your feedback in the comments below for this Stuffed Peppers recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Plantricious Friendly because it meets the following guidelines.

"Cooking with Plantricious Friendly Guidelines" Seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.

Stuffed Peppers
Print Recipe
4.21 from 29 votes

Stuffed Peppers

This versatile and colorful dish is perfect for lunch or dinner. You can pair it with many side dishes for a complete meal but works just fine alone. Many of the ingredients are already staples in your home. This is one you’ll want to share with your closest friends.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 4 people

Equipment

  • Cutting board
  • Knife
  • Colander
  • Non-stick pan
  • Ceramic Bakeware

Ingredients

  • 1 1/2 cup brown rice or quinoa, cooked
  • 3 large red peppers cut in half lengthwise and seeds removed
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 8 oz mushroom sliced
  • 1 15 oz can kidney or other beans, drained and rinsed
  • 8 sun-dried tomatoes soaked in hot water and roughly chopped
  • 2-3 large leaves Swiss chard roughly chopped
  • 1-2 cup pasta sauce or tomato sauce
  • 1/3 cup finely chopped raw cashews
Prevent your screen from going dark

Instructions

  • Preheat oven to 375 degrees.
  • Parboil the peppers in boiling water for 5 minutes. Drain. *Tip: you can skip this step, but it’ll take twice the time to cook in the oven. Allow 40 minutes for baking if you skip this.
  • Saute the onions in a large sauté pan with a little water. Add garlic and mushrooms and continue to cook until they’re almost soft. Add the beans and chard and cook until wilted. Add the sun-dried tomatoes, the pasta sauce, and 1 1/2 cups rice. Stir to combine.
  • Fill the peppers “cups” until full and top with chopped cashews.
  • Cook covered with foil for 20-25 minutes until heated through. Remove foil and brown cashews for another 5-10 minutes.

Notes

Nutrition

Nutrition Facts
Stuffed Peppers
Amount per Serving
Calories
216
% Daily Value*
Fat
 
5.9
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
1.6
mg
1
%
Sodium
 
415
mg
18
%
Carbohydrates
 
34.9
g
12
%
Fiber
 
5.7
g
24
%
Sugar
 
12.4
g
14
%
Protein
 
7.7
g
15
%
Vitamin A
 
1500
IU
30
%
Vitamin C
 
188.1
mg
228
%
Calcium
 
60
mg
6
%
Iron
 
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Comments

  1. Shridevi

    January 7, 2017 at 8:54 pm

    It’s really very good thank you. Shridevi

    Reply
  2. Linda

    November 1, 2017 at 7:24 pm

    This recipe is amazing! Thanks for posting. I used spinach and added fresh basil and Italian seasoning. Yum!

    Reply
    • Diane Smith

      November 2, 2017 at 8:53 am

      I’m so glad you enjoyed it, Linda, and I like your additions of basil and Italian seasonings! I think I might just add them to the recipe. Thanks.

      Reply
  3. Dee Plasek

    March 3, 2018 at 7:49 am

    Absolutely wonderful. I froze the extras and I know I will enjoy them later. Thank you. Dee

    Reply
    • Diane Smith

      March 3, 2018 at 1:14 pm

      Thanks, Dee and, yay, I love leftovers! So glad you enjoyed the recipe.

      Reply
  4. Mike

    October 15, 2019 at 12:45 am

    Where is the video for this recipe?

    Reply
    • Diane Smith

      October 15, 2019 at 8:40 am

      Hey Mike, it’s toward the bottom of the post. It has an ad at the beginning so if you have ad-blocking, that might be why you can’t see it.

      Reply
  5. Nan

    March 18, 2020 at 10:24 am

    What happens if I use fresh tomato or canned diced tomato? Need to limit the fat that is in the sun dried …

    Reply
    • Diane Smith

      March 18, 2020 at 12:16 pm

      There are sun-dried tomatoes that aren’t packed in oil. Some are very dry and you should rehydrate those with water before use. Others are softer and can be used straight from the package like the Bella Sun Luci brand. Or, you could just leave them out.

      Reply
  6. Nori

    May 17, 2022 at 4:17 pm

    Great recipe! I used wild rice. It was delicious.

    Reply
    • Diane Smith

      May 18, 2022 at 1:38 pm

      Hey Nori, so glad you enjoyed the recipe. I like your idea about using wild rice, too. 💕

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking