Enjoy a taste of Greece with these vibrant and flavorful vegan stuffed peppers. Packed with a delicious mix of rice, vegetables, and herbs, this dish is perfect for a healthy and satisfying meal. Let’s get cooking!
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Juice of 1 lemon
Instructions.
- Prepare the Peppers:
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
- Saute the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
- Stir in the diced zucchini and cook for 3-4 minutes until softened. Add the cherry tomatoes and cook for an additional 2 minutes.
- Mix the Filling:
- In a large bowl, combine the cooked rice, chickpeas, sautéed vegetables, tomato paste, oregano, basil, salt, and pepper. Mix thoroughly until all ingredients are well combined.
- Stuff the Peppers:
- Carefully spoon the filling into each bell pepper, packing it tightly. Drizzle a little lemon juice over the top of the stuffed peppers.
- Bake:
- Cover the baking dish with foil and bake for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the filling is heated through.
- Serve:
- Garnish with fresh parsley before serving. Enjoy these healthy stuffed peppers warm, either as a main course or a side dish!
Tips for Perfect Stuffed Peppers.
- Customize the Filling: Feel free to add other vegetables like spinach, mushrooms, or carrots to the filling for extra nutrients and flavor.
- Use Different Grains: You can substitute rice with quinoa, couscous, or farro for a different texture and taste.
- Make Ahead: You can prepare the stuffed peppers in advance and store them in the refrigerator before baking. Just adjust the baking time as needed.
Conclusion.
These Greek vegan stuffed peppers are a delightful way to enjoy a wholesome meal while savoring the flavors of the Mediterranean. They are colorful, nutritious, and easy to make!
FULL RECIPE: https://www.aheadofthyme.com/easy-veg…
Frequently Asked Questions.
1. Can I use frozen vegetables?
Yes! You can use frozen vegetables if you don’t have fresh ones on hand. Just make sure to thaw and drain them before adding them to the filling.
2. How should I store leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Are these stuffed peppers gluten free?
Yes, this recipe is gluten free as long as you use gluten free rice or grains.
4. Can I freeze the stuffed peppers?
Yes, you can freeze the stuffed peppers before baking. Wrap them tightly and store them in the freezer for up to 3 months. Bake directly from frozen, adding extra time as needed.
5. What can I serve with stuffed peppers?
Stuffed peppers can be served with a side salad, roasted vegetables, or a refreshing tzatziki sauce made with dairy free yogurt for a complete meal.