These vegetarian stuffed peppers are a comforting, wholesome meal that balances earthy red kidney beans with the brightness of fresh herbs and crisp vegetables. The filling is robust yet light, featuring diced carrots, celery, and onion sautéed in olive oil until tender-crisp, then mixed with cooked beans and aromatic dried basil, oregano, and parsley. A hint of red pepper flakes adds a subtle warmth that complements the sweet green peppers. Ideal for a cozy weeknight dinner or a satisfying lunch, this dish is naturally vegan and packed with fiber and protein. The flavors meld beautifully during the baking process, creating a juicy, flavorful bite in every spoonful. Simple to prepare with pantry staples, itâÂÂs a reliable recipe for healthy, home-style cooking.
Vegetarian Stuffed Peppers
Description
These vegetarian stuffed peppers are a comforting, wholesome meal that balances earthy red kidney beans with the brightness of fresh herbs and crisp vegetables. The filling is robust yet light, featuring diced carrots, celery, and onion sautéed in olive oil until tender-crisp, then mixed with cooked beans and aromatic dried basil, oregano, and parsley. A hint of red pepper flakes adds a subtle warmth that complements the sweet green peppers. Ideal for a cozy weeknight dinner or a satisfying lunch, this dish is naturally vegan and packed with fiber and protein.Ingredients
Directions
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Rinse dry kidney beans and soak in plenty of water overnight. Drain and rinse beans.
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Place beans in a pot with 3-4 cups of fresh water. Bring to a boil, then reduce heat and simmer until tender, about 30-40 minutes. Drain and set aside.
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Preheat oven to 375ðF (190ðC).
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Cut tops off green peppers and remove seeds and membranes. Blanch peppers in boiling water for 3-4 minutes to soften slightly, then drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
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Add minced garlic and cook for another minute until fragrant.
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Stir in cooked kidney beans, cooked brown rice, diced tomatoes, dried basil, oregano, parsley, red pepper flakes, and black pepper. Mix well and cook for 2-3 minutes to combine flavors.
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Stuff the pepper shells generously with the bean and vegetable mixture.
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Place stuffed peppers in a baking dish. Add a little water to the bottom of the dish.
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Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1738.9kcal
- % Daily Value *
- Total Fat 52.0g80%
- Saturated Fat 7.4g37%
- Cholesterol 0.0mg0%
- Sodium 196.5mg9%
- Total Carbohydrate 280.0g94%
- Dietary Fiber 44.1g177%
- Sugars 30.9g
- Protein 59.5g119%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For quicker preparation, use canned kidney beans (rinsed and drained) instead of soaking and cooking dry beans.
You can substitute green peppers with red or yellow bell peppers for a sweeter flavor profile.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce to the filling.
