Vegan Stuffed Peppers is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. One serving contains 590 calories, 23g of protein, and 17g of fat. This recipe serves 4. For $3.82 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 16909 people have tried and liked this recipe. This recipe from Ceara's Kitchen requires herbes de provence, red onion, green onion, and garlic powder. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is great. Vegan Cauliflower Stuffed Poblano Peppers, Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) & Le Creuset Giveaway! #PepperParty, and Stuffed Peppers are very similar to this recipe.

Servings: 4

Preparation duration: 35 minutes

Cooking duration: 60 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Simmer wild rice on medium-low heat with vegetable broth, plain tomato sauce, herbs, mushrooms and red onion untill rice is fully cooked. When cooked, stir and mix in kidney beans and corn.Pre-heat oven to 350F/180C. When rice is cooking, prepare a casserole dish (see photo) by adding tomato sauce and spices to the bottom of the casserole dish. Prepare bell peppers by removing the seeds and white insides. Leave the tops of the pepper intact (see photo). Fill the peppers by adding the rice mixture to the peppers (you will have a bit of rice mixture left over). Arrange the stuffed peppers side by side in the pan. Cover and bake in the oven for 55 minutes. For the final 5 minutes remove the lid of the casserole dish and broil the stuffed peppers until the tops of the peppers just begins to blacken (being careful not to burn the peppers!).Smother the stuffed peppers in the thick tomato sauce from the bottom of the pan and top off with preferred garnish. Enjoy!

Step by step:

1. Simmer wild rice on medium-low heat with vegetable broth, plain tomato sauce, herbs, mushrooms and red onion untill rice is fully cooked. When cooked, stir and mix in kidney beans and corn.Pre-heat oven to 350F/180C. When rice is cooking, prepare a casserole dish (see photo) by adding tomato sauce and spices to the bottom of the casserole dish. Prepare bell peppers by removing the seeds and white insides. Leave the tops of the pepper intact (see photo). Fill the peppers by adding the rice mixture to the peppers (you will have a bit of rice mixture left over). Arrange the stuffed peppers side by side in the pan. Cover and bake in the oven for 55 minutes. For the final 5 minutes remove the lid of the casserole dish and broil the stuffed peppers until the tops of the peppers just begins to blacken (being careful not to burn the peppers!).Smother the stuffed peppers in the thick tomato sauce from the bottom of the pan and top off with preferred garnish. Enjoy!

Nutrition Information: