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.
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.
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.
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
When making swaps, just be mindful of keeping them plant-based friendly and low in fat.
And, if you love stuffing vegetables, be sure to try this 5-star rated Vegan Stuffed Portobello Mushroom recipe from The Daily Dish. She uses lentils and sweet potatoes for some protein, and they look beautiful, too. Swap out the olive oil if you’re not eating any oils.
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
This recipe is Plantricious Friendly because it meets the following guidelines.
The Trusted Seal for
- 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.
- 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
- 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.