A vegan, healthy way of filling your peppers: lots of vegetables, some mashed potatoes on the side and you will be happy!
I do love my stuffed peppers. I make them often, I change the filling according to my mood and what happens to be in season and if there is a picture that I am bound to click on Foodgawker or Pinterest, then it is for sure the picture of a stuffed pepper. They have something so appealing to me, I cannot resist. 🙂 And like I have mentioned a couple of times here, I have hundreds of cookbooks, hand-written recipe notebooks and magazines and I’ve noticed that if a cookbook whether Yotam Ottolenghi Jerusalem: A Cookbook , Jamie Oliver Jamie’s Kitchen or Silvena Rowe The Eastern and Central European Kitchen: Contemporary & Classic Recipes contains a stuffed peppers recipe then that particular recipe is one of the first I actually make…
I don’t know how it came that peppers became one of my favorite vegetables, except tomatoes they are the one veggie that I always have in the house, I eat them raw every day, I put them in just about anything, I cooked them in more different ways than any other vegetable probably. And they used to be the most hated vegetable for me as a kid. I have always eaten them raw, but cooked peppers were evil for me back them, probably the way that mushrooms are a thing from the devil for my kids nowadays. My grandmother always took care to leave the peppers in large chunks in any dish she made using them. Otherwise, if the pieces were too small, I would not have been able to pick them out entirely and then I would refuse to eat anything anymore… 🙂 Children!
The first time I’ve actually had cooked peppers again (after the traumatic experience in kindergarten where the cooked peppers I would not eat were brutally shoved down my throat) was when I was 24 and living in Malta. My friend and I ordered a pizza to share without me realizing there would be peppers on top. I had to eat them because it would have been embarrassing to start picking out the peppers in the middle of a restaurant and I was amazed: how could something that I found disgusting for so many years could suddenly taste soooooooooo good!
And back to today’s recipe: these vegan stuffed peppers are just amazing! I am so sure anybody would like them, either vegans, vegetarians or meat lovers. Even if you normally like your peppers stuffed with meat, trust me, you will not miss the meat in this case. There is so much flavor involved, so much comfort due to that delicious tomato sauce and if you add the mashed potatoes (please do) you will make anybody happy.
I used my homemade tomato sauce to make the sauce, but you can use any kind of tomato sauce you like. I usually take the listed vegetables to fill the peppers, but you can experiment there as well, take what you like best and what is in season.
Vegan Stuffed PeppersPrint This
- 4 red bell peppers
- 1 carrot, about 100 g/ 3.5 oz
- 1 small zucchini, about 150 g/ 5.3 oz
- 6-7 mushrooms, about 300 g/ 10.5 oz
- 1 medium onion
- 2 tablespoons olive oil
- 2 teaspoon sugar
- 250 g/ 8.8 oz tomato sauce
- 2 teaspoons tomato paste
- 300 ml/ 10 fl.oz/ 1 1/3 cups good quality vegetable broth
- salt and pepper
- a small bunch of parsley
Cut the top of the peppers and carefully remove the seeds. Bring a large pot of water to a boil, add a little salt and cook the peppers for 2 minutes. Drain well.
Clean the vegetables. Cut the carrot and the zucchini into thin sticks and slice the mushrooms and the onion.
Heat the oil in a large pan, add the vegetables, sprinkle them with the sugar and cook them, stirring often, for about 7-8 minutes or until most of the liquid released by the mushrooms is gone. Add salt and pepper to taste. Fill the peppers with the vegetable filling.
Pour the tomato sauce and vegetable broth in a pot large enough to hold the peppers. Bring to a simmer and add the tomato paste. Stir well, add more salt and pepper if necessary, then place the peppers in the sauce. Cover, turn the heat down to low and cook the peppers, turning on the other side after half of the cooking time, for about 20 minutes or until soft but not mushy. Remove the lid from the pot and cook the peppers for 5 minutes more, allowing the sauce to thicken a bit as well.
Sprinkle with lots of fresh parsley and serve with mashed potatoes.
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