Stuffed Green Peppers are quick, easy, and convenient to prepare for a delicious meal. Since this version is vegetarian, you don’t have to deal with frying and draining messy and gross meat. You don’t even have to cook the rice separately! Plus, if you’re pressed for time, you can skip the boiling step for the peppers, although I think it does add something to the final result.
This recipe is very versatile. You can stuff more than green peppers with this, too. Try red peppers, poblano chiles, tomatoes, potatoes, or your favorite stuffable veggie! Don’t have or want to use soy crumbles? Just double the rice instead. Leave out the cheese or substitute with your favorite non-dairy cheese for an easy vegan dinner.
Here’s the dilemma I always seem to have. What do you serve with stuffed green peppers? It sort of has everything in it: a hearty protein and rice in a seasoned tomato sauce with some cheese, and everything already tucked inside a vegetable! I never can seem to think of anything to go with it except a Greek salad, for some reason. If you enjoy serving these, please comment and let me know what you have with them!
Vegetarian Stuffed Green Peppers
Serves 4 to 5
4 large or 5 medium green peppers
1 Tbsp oil
1/2 cup onion, chopped
1/3 cup green pepper from the tops you removed, chopped
1/2 a jalapeño, seeded and finely chopped
1/2 cup long grain rice
1 14.5 oz can petite diced tomatoes, preferably no salt added
1 8 oz can tomato sauce, preferably no salt added
1 1/2 cup veggie crumbles
1 tsp vegetarian Worcestershire sauce
1 bay leaf
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp hot sauce
1/4 tsp sea salt
black pepper, to taste
1 cup shredded Cheddar Jack cheese, optional
Heat a large pot of water to boiling. Slice the top off each pepper and clean the seeds and insides out. Place each pepper in the pot and boil for 3 minutes, turning once or twice. Remove from the water. Sprinkle with sea salt, if desired, invert on a paper towel and let cool.
Heat the oil in a medium saucepan. Cook the onion, chopped green pepper, and jalapeño for 5 minutes. Add the garlic and cook another minute.
Stir in the rice, tomatoes, tomato sauce, veggie crumbles, Worcestershire sauce, bay leaf, thyme, oregano, hot sauce, sea salt, and black pepper. Bring to a boil, reduce heat, and simmer covered, 20 to 25 minutes. Remove the bay leaf.
Preheat the oven to 350°F. Place the peppers cut side up in a baking dish big enough to hold them all.
Divide the filling evenly among the peppers, adding half the cheese when they’re about halfway full and the remainder of the cheese on top. Bake for 30 minutes.