Vegetarian Stuffed Peppers

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.

Cooking Method: Baking, Boiling, Frying, Roasting, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 290

Dietary: Vegan

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

Dry red kidney beans
Carrots (diced)
Green Peppers
Dried basil
Olive oil
Dried red pepper flakes
Garlic (minced)
Dried oregano
Onion (diced)
Dried parsley flakes
Celery (diced)
Freshly ground black pepper
Brown rice (cooked)
Tomatoes (peeled, seeded, diced)

Directions

1
Rinse dry kidney beans and soak in plenty of water overnight. Drain and rinse beans.
2
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.
3
Preheat oven to 375°F (190°C).
4
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.
5
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.
6
Add minced garlic and cook for another minute until fragrant.
7
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.
8
Stuff the pepper shells generously with the bean and vegetable mixture.
9
Place stuffed peppers in a baking dish. Add a little water to the bottom of the dish.
10
Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes if desired.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 290kcal

% Daily Value *
Total Fat 8.7g14%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 33mg2%
Total Carbohydrate 46.7g16%
Dietary Fiber 7.4g30%
Sugars 5.2g
Protein 9.9g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetarian, vegan, stuffed peppers, kidney beans, green peppers, mediterranean, herbs, healthy dinner, plant-based, easy recipe, baked, comfort food, carrots, celery, onion, garlic, olive oil, basil, oregano, parsley

Read it online: https://www.chefs-mate.com/recipe/vegetarian-stuffed-peppers/