Vegetarian Stuffed Bell Peppers

Stuffing food with other food is fun and festive, and bell peppers are perfect for creativity! There are many ways of stuffing a bell pepper with delicious results, although traditionally done so with meat. Here’s an exciting and simple vegetarian recipe that will surely keep you and your guests satisfied. Let’s get started!


Serves 4

Prep time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes


What Goes into Vegetarian Stuffed Bell Peppers?


You will need organic bell peppers, of course, so choose your favorite color. Remember, yellow and red peppers are sweeter than green ones.


We will also need veggies for stuffing: mushrooms and butternut squash. Use zucchini if you don’t have yellow squash. We are sautéing these beauties in olive oil along with onion and garlic!


The veggies will be sautéed with tomato sauce to bring it all together and added brown rice to give the stuffing consistency. The rest is simple… herbs, spice, and cheese!


Here’s a tip: Use a vegan cheese for vegan style bell peppers.


Vegetarian Stuffed Bell Peppers Recipe


Ingredients (shop organic and local):

· 4 large bell peppers

· Virgin olive oil as needed (or avocado oil)

· ½ onion, minced

· 1 garlic clove, finely minced

· ½ cup butternut squash, in small pieces

· 1 cup fresh mushrooms, sliced

· 1 can of organic tomato sauce (16 oz)

· 1 tsp dried oregano (or your favorite dry herbs)

· Sea salt (as needed)

· 1 cup cooked brown rice (use quinoa if preferred)

· 1 cup Monterey Jack cheese, grated

· ¼ cup parsley as a garnish, chopped

· ½ teaspoon of cayenne pepper


Directions:

1. Preheat the oven to 350°F and have the rice precooked.

2. Cut the top part of the bell peppers and use a paring knife to hollow them out. Discard the insides and the top. Set aside the bell peppers.

3. In a large skillet over medium flame, heat a few tablespoons of olive oil and sauté the onion and garlic.

4. Once the garlic is fragrant and the onion translucent, tip in the squash and the sliced mushrooms. Sauté while occasionally stirring until the water released by the veggies is evaporated.

5. Pour in the tomato sauce and season with the dry herbs, salt, and cayenne pepper to taste. Bring to a slight boil.

6. Turn off the heat and incorporate the rice. If the skillet is too small, combine them in a mixing bowl.

7. Place the bell peppers in glass bakeware, drizzle them with olive oil and stuff them with the veggie and rice mixture. Bake for 25 minutes. Carefully remove the baking tray and top the peppers with Monterey Jack cheese. Bake for 5 more minutes or until golden and bubbly.

8. Remove from the oven, garnish with parsley leaves and serve.

Caution: will be hot!! Allow at least 8 minutes of cooling time.


Alternative vegetables that may be used, depending on personal preference:

corn, spinach, potatoes, or eggplant. Add black beans for extra spunk and protein!


By guest contributor. Edited by Steph Powers, MSc, Holistic Nutritionist

Recent Posts

See All</