Want a budget-friendly, fuss-free meal for Meatless Mondays? Then this easy vegan stuffed bell peppers recipe is for you!
Sweet bell peppers are stuffed with potatoes and roasted to perfection. You won't be able to resist the divine aroma of this dish wafting through your home.
If you've been a reader for even a short time, you may have noticed that I like to stuff things, like cabbage, onions, or schnitzel. and, of course, fillo.
Vegetables stuffed with various fillings are characteristic of Balkan cuisine. And while it is definitely rewarding, it can be tedious work.
However, you can whip up the stuffing for this easy meal in a cinch. Make sure to check out the video recipe below!
This healthy dish is what we like to call "accidentally vegan" and gluten-free but is sure to impress your family and your palate.
The bell peppers are stuffed with vegetables and rice and roasted with oil in the oven.
๐ Why it Works
Carnivores, vegetarians, and vegans all equally enjoy this stuffed pepper with potatoes recipe.
Whether as a main meal or a side, this affordable dish never disappoints.
If you don't have any food restrictions, slather them with sour cream - it's the best! Luckily, vegan sour cream is now widely available, so don't skimp on it.
๐ Ingredients and Notes
To make this delicious dish, you will only need a few pantry staples you probably already have on hand:
- Bell peppers (Uhm, why isn't there a pepper emoji?) - You can use any one color bell peppers or a mix.
- Potatoes ๐ฅ - Starchy potatoes like Russet work well.
- Rice - If you must, use brown rice but cook it all the way before adding to the potato mix.
- Onion ๐ง - Medium size sweet onion. You can grate it instead of chopping.
- Tomatoes ๐ - They are not mandatory but add to the flavor.
- Oil - High smoke point oil like avocado oil is the best.
- Salt or Vegeta and pepper.
๐ช Instructions
Even if you're a novice in the kitchen, you'll find this dish easy to prepare.
- Start by cleaning the peppers, grating the potatoes, and chopping the onions (using the grater blade on your food processor makes this prep even quicker). Parboil the rice; drain and set aside.
- In a cast-iron skillet or non-stick pan, sauté the onions and tomatoes in oil until onions appear to soften a little. Add the potatoes and rice and cook for about 3-5 minutes. Season the potato mixture with salt and pepper and sprinkle with parsley, if using.
- Pack the peppers with the mixture and bake in the oven for about 45 minutes.
- Parboiling the rice and sautéing the vegetables is not mandatory; however, it adds flavor and ensures they're thoroughly cooked. There's nothing worse than biting into hard rice or partially cooked potato.
- You can omit the rice entirely if you prefer.
- Pick peppers that are the same in size.
- A good rule of thumb for the potato size is to use the ones that would fit whole in the pepper. If they're smaller, add one more and, if much larger, use one less.
- Substitute cherry tomatoes with diced Roma tomato.
- Grate the potatoes and onions using your food processor with the grater blade to speed up the prep.
- You can stuff the pepper halves or leave them whole.
- The most suitable peppers are sweet Hungarian wax peppers for this dish, but if you can't find them, any color bell pepper will do the trick.
- Check out how you can make it your own in Variations below.
๐ Variations
Use this recipe as a guideline! I encourage you to experiment with different seasonings and flavor combinations.
- Add garlic or mix in grated carrot.
- Finely dice the potatoes instead of grating.
- Top the plated peppers with a heaping dollop of sour cream or spread a tablespoon over each pepper during the last 5-10 minutes of baking.
- You could technically add browned ground beef or chicken to the stuffing mixture, but then we're onto a completely different recipe.
โ Frequently Asked Questions
I find the cooked frozen potatoes to have a funny taste and texture when defrosted, but if your experience is different than mine, then go ahead and freeze it.
To serve, pop in the oven at 350 F until heated through or to your liking.
These stuffed peppers will last up to a week if stored in an airtight container and refrigerated. Reheat in the oven or microwave.
This meal is wonderful and filling on its own or can be paired with fresh salad greens for a balanced vegan meal or as a side to your favorite meat.
Stuffed green peppers with ground beef mixture and cooked in a tomato-based sauce is a favorite winter dish from the homeland (you can find the recipe in my cookbook). But these roasted bell peppers with potatoes are enjoyed year-round.
- Bosnian Stuffed Cabbage Rolls
- Stuffed Buttercup Squash
- Fillo Ricotta Bundt Pie
- Egg-Stuffed Meatloaf
- Sausage Meatballs and Rice Timbale
Liked this recipe? Leave a โญโญโญโญโญ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Potato-Stuffed Roasted Bell Peppers (Vegan)
EQUIPMENT
- grater or food processor
- Skillet
Ingredients
- 4 medium bell peppers, any color
- 3 medium potatoes, grated
- ยผ cup white rice, parboiled (we like Basmati)
- 2 tablespoons oil
- 1 medium onion, chopped
- 1 cup cherry tomatoes, halved
- 2 teaspoons freshly ground black pepper
- Salt or Vegeta to taste
- 2 tablespoons chopped fresh parsley leaves
- Sour cream, optional
Instructions
- Cut a thin slice from the stem end of each of 4 bell peppers to remove the top. Remove seeds and membranes; rinse peppers and set aside.
- Peel and grate 3 medium potatoes on the big holes of a cheese grater. Rinse them until water runs clear. Boil ยผ cup rice in ยฝ cup water for 5 minutes; drain.
- Cook, occasionally stirring, until vegetables are softened but not cooked through, about 3-5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley.
- Preheat the oven to 375 degrees Fahrenheit.
- Fill each pepper with potato mixture. Place stuffed peppers in a greased baking dish and cover tightly with aluminum foil.
- Bake for 15 minutes, then remove the foil and continue baking for another 30-45 minutes or until peppers and potatoes are done.
Video
Notes
- Parboiling the rice and sautéing the vegetables is not mandatory; however, it adds flavor and ensures they're thoroughly cooked. There's nothing worse than biting into hard rice or partially cooked potato.
- You can omit the rice entirely if you prefer.
- Pick peppers that are the same in size.
- A good rule of thumb for the potato size is to use the ones that you could put whole in the pepper. If they're smaller, add one more and, if much larger, use one less.
- Substitute cherry tomatoes with diced Roma tomato.
- Grate the potatoes and onions using your food processor with the grater blade to speed up the prep.
- You can stuff the pepper halves or whole.
- For this dish, the most suitable peppers are sweet Hungarian wax peppers, but if you can't find them, any color bell pepper will do the trick.
- Check out how you can make it your own in the Variations section in the post.
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