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Italian Vegan Stuffed Peppers

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Italian Vegan Stuffed Peppers functions a colorful blend of veggies, flavorful herbs and protein rich tempeh for a hearty and scrumptious lunch, dinner or meal prep concept!

 

Meet my new favourite filled peppers recipe – no longer that these Tex-Mex Quinoa Stuffed Peppers aren’t exceptional too, we simply wished any other version!

Colorful and nutritious, Italian crammed peppers are loaded with colorful greens, chunky tempeh, hearty rice and tossed with tomato sauce for an smooth meal that’s a hundred% delicious!

What’s so great about this recipe?

  • Nothing fancy or complicated, just pantry staples and easily accessible veggies.
  • Great vegan comfort food that’s healthy, flavorful and gluten free.
  • Can be made ahead and perfect for weekly meal prep.
  • It’s perfect for everyday dining, and can also be served for special occasions!

I positive wish this conjures up you to acquire your components and get these crammed peppers for your plate. I know you’re going to love them as a good deal as we do!

INGREDIENTS YOU’LL NEED
This Italian inspired stuffed peppers recipe uses a few easily accessible vegetables and pantry staples including:

Bell Peppers: The best and easiest peppers for stuffing are large and round with a solid bottom so the peppers can stand on their personal. My favorites are red peppers with their candy taste, but zesty green peppers are top notch too. Use your favorite!
Tempeh: This lean soy protein has a moderate nutty taste and takes on the sauce and herb flavors flawlessly. I love to collapse tempeh into big chunky portions, making it great ‘meaty’ and hearty! You can discover tempeh by way of the tofu for your neighborhood grocery shop. If you don’t want to use 2 programs, sub considered one of them with a can of white beans as an alternative.
Vegetables: Zucchini, squash and mushrooms are a really perfect mix of vegetables. Feel loose to feature a handful of toddler spinach to the combination.
Rice: I simply manifest to have tons of normal rice on hand so that’s what I used. Feel free to apply brown rice, quinoa or maybe farro. For a low-carb alternative, make those Italian vegan crammed peppers with out rice using cauliflower rice alternatively.
Canned Tomato Sauce: This pantry staple makes the internal of the your peppers smooth, adding simply enough moisture for a little juiciness.
Herbs: I’ve used dried basil and oregano in this recipe. Feel loose to apply an Italian seasoning combination when you have it available.
Red Pepper Flakes: Red pepper flakes add just a contact of highly spiced warmth, experience loose to add greater!
Fresh Herbs: Fresh parsley provides a nice herbaciousness and brightness to the filled pepper mix and when serving. Fresh basil and/or oregano would be fantastic too!
Vegan Cheese: My favourite it Miyoko’s Mozzerella. It’s pretty tender and not the very best cheese to finely grate, however it’s scrumptious none the much less. I locate the more the better. 🙂 Use your favored vegan cheese. Even a sprinkle of home made Almond Parmesan before serving is a brilliant way to feature an unprocessed tacky flavor!

HOW TO MAKE VEGAN STUFFED PEPPERS

You’re going to love how easy it is to make this casual and flavorful dish!

Start through cutting the very tops of every pepper off, and set up them cut-facet up in a baking dish that’s been gently coated with oil. This recipe yields 6 complete peppers. Depending on the size of your peppers, you may use a square or rectangular baking dish.
Next, cook your onion, garlic and tempeh collectively in a skillet over medium warmth till tempeh is lightly browned and onions tender and soft (proven above). Add the zucchini, squash, mushrooms, herbs and tomato sauce and cook dinner for 2 minute or so (all those delicious flavors will begin mixing).
Stir in the rice and get rid of from warmth.
Fill every pepper with the scrumptious combination, ensuring to % every pepper nicely for the ultimate hefty and hearty crammed peppers!
Add a sprinkle of cheese on each pepper (optional), cover and bake the peppers for 35 – 40 mins at 375 ranges F. Remove the quilt and hold cooking for five minutes or so that you could (this enables the vegan cheese melt a touch extra).

And now you’re ready to eat – sprinkle with fresh chopped parsley and red pepper flakes and experience to the fullest!

HOW TO STORE STUFFED PEPPERS

Refrigerator: Store leftovers, covered, in the refrigerator for 4 – 5 days.
Freezer: To keep longer store stuffed peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers cool completely and store them in freezer safe containers. Let thaw before reheating.
To Reheat: Reheat in the oven or microwave. For the oven, place the peppers in a baking dish and warm at 350 degrees F for about 15 minutes. To warm in microwave, first slice the peppers into quarters lengthwise to ensure that they warm evenly, and cook for 1 – 2 minutes, checking after every 30 seconds until warmed through.

MORE EASY VEGAN DINNER IDEAS

  • 30 Minute Easy Portobello Fajitas
  • Tex-Mex Quinoa Stuffed Peppers
  • Spinach & Ricotta Vegan Stuffed Shells
  • Ultimate Tempeh Chili
  • See all Easy Vegan Recipes on TSV!

If you do this healthful crammed pepper recipe, please allow us to understand! Leave a remark and rate it underneath. I love to pay attention what you suspect, or any adjustments you are making.

 

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Italian Vegan Stuffed Peppers


  • Author: simple-veganista
  • Prep Time: 10m
  • Cook Time: 50m
  • Total Time: 1 hours
  • Yield: 6 1x

Description

Vegan Stuffed Peppers features a flavorful mix of veggies, herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea.


Scale

Ingredients

  • 1 cup zucchini, diced
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 cup cooked rice
  • 1 teaspoon dried basil
  • mineral salt & pepper, to taste
  • 1/4 cup fresh chopped parsley
  • 6 large bell peppers (any color), top cut off and seeds removed
  • 1 can (14oz.) tomato sauce
  • generous pinch red pepper flakes
  • 2 (8oz) packages tempeh, crumbled
  • 1 medium onion, diced
  • 34 cloves garlic, mined
  • 1 teaspoon dried oregano
  • 1 cup yellow squash, diced
  • 8 oz. package mushrooms, sliced. Read More..

Instructions

Preheat oven to 350 degrees F.

Saute: In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.

Stuff bell peppers: Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.

Bake: Add optional cheese on top, cover the baking dish with lid or tin foil, and bake on the center rack for 35 – 40 minutes. Remove cover, top with optional grated cheese and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.

Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.

Serves 6, 1 bell pepper per person.

Store: Store leftovers, covered, in the refrigerator for 4 – 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers cool completely and store them in freezer safe containers. Let thaw before reheating. READ MORE..


Notes

Add in a handful of fresh baby spinach with the vegetables for variation.

Use your grain of choice. For gluten free, stick with rice or quinoa. For low-carb option, use cauliflower rice.

If you don’t care to use 2 packages of tempeh, add in 1 can of white beans (drained and rinsed) with the vegetables.

To Reheat: Reheat in the oven or microwave. For the oven, place the peppers in a baking dish and warm at 350 degrees F for about 15 minutes. To warm in microwave, first slice the peppers into quarters lengthwise to ensure that they warm evenly, and cook for 1 – 2 minutes, checking after every 30 seconds until warmed through.

  • Category: Entree
  • Method: Oven, Stovetop
  • Cuisine: Vegan, Italian

Nutrition

  • Serving Size: 6
  • Calories: 236kcal
  • Sugar: 8.6g
  • Sodium: 27.8mg
  • Fat: 5g
  • Saturated Fat: 1.1g
  • Carbohydrates: 32.9g
  • Fiber: 11.9g
  • Protein: 19.1g
  • Cholesterol: 0

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