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  • BeWellAdmin

Vegan Stuffed Peppers


  • 1/2 cup of brown rice

  • 2-3 tbsps of olive oil or oil of your choice

  • 1 large yellow onion (chopped)

  • 1 cup of mushrooms (diced)

  • 1 large carrot (sliced)

  • 1 zucchini (diced)

  • 1 bunch fresh parsley (chopped)

  • 1/2 cup tomato purée

  • 1 tsp salt (to taste)

  • 1 tsp pepper (to taste)

  • 1 tsp chili powder

  • 1 pinch chili flakes (optional)

**Please thoroughly wash all ingredients (except spices & tomato purée) before preparing.


  1. Preheat over to 425F

  2. In a small pan, bring 1 cup of salted water to a boil over medium heat and cook 1/2 cup of rice until water is absorbed (about 20 minutes); drain colander and set aside

  3. Cut off tops of bell peppers and set aside. Scoop out the inside and discard the seeds; wash the peppers carefully

  4. In a large pain heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry further for 5-8 minutes. Add carrots and zucchini, fry, stirring occasionally for 5 minutes.

  5. Remove from heat; add cooked rice, 1/2 cup of parsley, tomato puree, and stir until well combined

  6. Season to taste with salt, pepper, chili powder and a pinch of chili flakes (optional). Add more salt+pepper to taste

  7. Divide the mixture between the peppers in a greased baking tray. Bake for 2o-25 minutes, until slightly brown on the edges

  8. Sprinkle remaining parsley on top and serve!

Recipe adapted from 


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