I had quite a few peppers on hand in the frig, 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 in the fridge. 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 on hand for this Swiss Chard and Yam Hot Salad.
If you don’t have swiss chard on hand, spinach or kale would work perfectly. 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.
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.
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
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
Servings | people |
- 1 1/2 cup cooked brown rice or quinoa, cooked
- 3 large red peppers cut in half lenghwise and seeds removed
- 1 medium onion chopped
- 2 cloves garlic chopped
- 8 oz mushroom sliced
- 1 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
Ingredients
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- 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 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 cashes.
- Cook covered with foil for 20-25 minutes until heated through. Remove foil and brown cashews for another 5-10 minutes.
It’s really very good thank you. Shridevi
This recipe is amazing! Thanks for posting. I used spinach and added fresh basil and Italian seasoning. Yum!
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. ????
Absolutely wonderful. I froze the extras and I know I will enjoy them later. Thank you. Dee
Thanks, Dee ????????and, yay, I love leftovers! So glad you enjoyed the recipe.