This vegan stuffed peppers recipe is partly inspired by UVK’s Golden Beet and Couscous Salad with Slivered Almonds and Currants and to some extent, it’s inspired by elements of Indian cuisine. This dish is easy to make, tastes amazing, and is completely gluten free. It works awesome for dinner!
A few things…
- ・The size of your baking pan will depend on the shape of your red peppers. You may need a larger pan than an 8″ X 8″.
- ・Don’t skip the lemon juice at the end. It bring all the flavors together.
- ・Green peppers are more bitter than red peppers. If you substitute with green peppers, this may not taste as good.
Can you freeze vegan stuffed peppers? Yes! After baking them, these froze very well. We enjoyed them a month later, and the flavor was still there.
Vegan Stuffed Red Peppers with Chickpeas and Rice
1 Tbsp vegan butter
½ cup chopped shallots
½ tsp ground turmeric
½ tsp garlic powder
1 cup short grain brown rice
2 cup broth (I used fake chicken)
2 Tbsp lemon juice
6 medium whole red bell peppers, roughly the same size
15.5 ounce can of chickpeas, drained and rinsed
1 cup chopped fresh cilantro
¼ cup chopped fresh mint leaves
3 large garlic cloves, finely chopped
2 Tbsp dried currants
¼ cup crumbled vegan feta – optional (I used Violife Just Like Feta)
Lemon wedges, to serve
Salt, to taste
1. In a medium saucepan, add vegan butter, shallots, and a dash of salt. Stirring around, sauté over medium-low heat for a minute. Then, add the turmeric and garlic powder. Stir around for another minute.
2. Add the short grain brown rice to the saucepan and stir. Then, add the broth. Cover with a lid, bring to a bowl, and then, lower the heat to a simmer. Simmer for 30-35 minutes or until the rice is soft.
3. Remove from the rice heat and stir in the lemon juice. Put the lid back on, and let it sit for 15 minutes allow it to soak up the lemon juice and any remaining broth.
4. Wash the red bell peppers. Pay close attention to the area around the stem (dirt likes to hide there). Trim the very end of the stem, but do not remove it. Then, run your knife around the top of the red bell pepper, twist the top, and remove the “lid” (see photo above).
5. Slice the core off the top of the pepper “lid” (see photo above). Then, pull out the the white spongy parts inside the main part of the pepper. Repeat this process until all the peppers have been cored.
6. In a large mixing bowl, add the rice, chickpeas, cilantro, mint, garlic, currants, and vegan feta (if using). Mix together, and taste. Adjust seasonings, if needed (more salt? more lemon juice? more mint or cilantro?).
7. Preheat the oven to 400º F. Line an 8″ X 8″ baking pan with parchment.
8. Stuff a pepper with the filling. Then, place it in the baking pan, and top with the pepper “lid”. Repeat this process until all the peppers are completed.
9. Pour 2 Tbsp of water into the bottom of the pan, and then, cover the pan tightly with aluminum foil. Bake at 400º F for 35 minutes. Then, remove the foil, and bake for another 15 minutes or until the peppers are soft enough to enjoy eating.
10. Remove from oven, and serve with lemon wedges on the side. Enjoy as a main dish any time of year.