Stuffed Peppers

Easy to make & so tasty!


– Bell Peppers – Rice – Oil – Onion – Carrots – Mushrooms – Garlic – Veggie Broth  – Spices

Cut the tops off the peppers. Remove and discard the membranes and seeds. Reserve the bell pepper tops. Place the peppers cut-side up in a baking dish just large enough to hold them upright. 

Heat the oil in a large skillet over medium-high heat and add the onion. Cook for about 3-4 minutes. Add the carrots and cook for another 3-4 minutes.

After that, add the bell pepper and mushrooms, and saute for 10 minutes.

At this point add the oregano, salt, pepper, rice, and veggie broth. Stir everything well and bring to a boil. Add in the garlic and mix everything well.

Fill the peppers with the rice mixture and top each with the reserved bell pepper tops. Add about ⅓ cup of water to the baking dish and cover with a foil nicely. Bake.

After that remove the foil and cook for another 20 minutes, allowing the peppers to brown nicely.


These Vegan Stuffed Peppers are packed full of hearty flavors combined with a subtle hint of sweetness. Perfect for a simple weeknight meal.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes