Go Back
+ servings
Vegan Stuffed Peppers

Vegan Stuffed Peppers - Without Rice

An easy and healthy vegan stuffed peppers recipe without rice, just peppers filled with vegetables and simmered in tomato sauce.
Course Vegan Recipes
Cuisine Romanian
Diet Vegan
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 2 -4
Calories 209kcal
Author Adina


  • Tomato sauce:
  • 1 medium onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 can tomatoes 400 g/ 14 oz
  • ½ can from the tomatoes filled with water
  • 1 tablespoon tomato paste
  • 1 tablespoon dried savory/thyme/oregano/Italian herbs/Herbs de Provence
  • 2 bay leaves
  • 1 teaspoon sugar
  • fine sea salt and ground black pepper
  • Stuffed Peppers:
  • 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
  • about half of the tomato sauce
  • 2 teaspoons tomato paste
  • 300 ml/ 10 fl.oz/ 1 1/3 cups good-quality vegetable broth
  • fine sea salt and freshly ground black pepper
  • fresh parsley


Tomato sauce:

  • Chop the onion and the garlic cloves finely.
  • Heat the oil in a large pan and cook the onions until translucent. Add the garlic, stir it shortly in the pan. Add the canned tomatoes, crush them if they are whole. Half fill the empty can with water and give it to the pan.
  • Add the tomato paste, herbs, bay leaves, sugar salt, and pepper, stir very well.
  • Bring to a boil and cook on a medium-high flame for about 15 minutes. Turn the heat down and continue cooking the tomato sauce, stirring occasionally, for about 15 minutes or until it thickens slightly. Adjust the taste with salt, pepper, and a little more sugar, if necessary.
  • Remove the bay leaves from the sauce and puree the sauce with a blender until smooth.

Vegan stuffed peppers:

  • 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 slightly.
  • Sprinkle with lots of fresh parsley and serve with mashed potatoes.



Serving: 1g | Calories: 209kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 1058mg | Fiber: 6g | Sugar: 15g