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Vegan Stuffed Peppers

These Vegan Stuffed Peppers are packed full of hearty flavors combined with a subtle hint of sweetness. Perfect for a simple weeknight meal.
Course Main Course
Cuisine Bulgarian
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 6 peppers
Calories 333kcal


  • 6 medium bell peppers
  • ¼ cup olive oil
  • 1 medium onion, diced
  • 2 medium carrots, shredded
  • 1 medium bell pepper, diced
  • 6 medium crimini mushrooms, diced (about 8 oz.)
  • 1 ½ cup short-grain rice
  • 2 cups vegetable broth
  • 3 cloves garlic, minced
  • 1 tsp. oregano
  • ½ tsp. salt or to taste
  • ½ tsp. pepper or to taste


  • 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. (My tray is 10x7 and it fits 6 peppers perfectly).
  • 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. Now, reduce the heat to low, cover with a tight lid and cook for about 15 minutes, or until the broth is completely absorbed. 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 at 400F for about 40 minutes.
  • After that remove the foil and cook for another 20 minutes, allowing the peppers to brown nicely. Serve.



How to store and reheat

If you're lucky enough to have leftovers, you just need to make certain that you store them in the fridge. They'll need to be placed in an airtight container with a lid and will be able to be stored for up to 5 days. However, if you decide that 5 days isn't long enough, you can put them in your freezer for up to 2 months as well.
Once you're ready to reheat and eat, you can put the frozen peppers in the oven and bake them for about 10-15 minutes at 350 degrees. And if you don't want to turn on your oven, you can also pop them in the microwave and reheat for about 3-4 minutes.
There is the option to thaw them in the fridge overnight but this will take longer to do. If you do thaw them overnight, it will cut down on your reheating time by a couple of minutes once you're ready to enjoy them again.


Calories: 333kcal | Carbohydrates: 53g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 497mg | Potassium: 625mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7925IU | Vitamin C: 180mg | Calcium: 57mg | Iron: 2mg