Stuffed Bell Peppers with Mushrooms & Rice
Vegan stuffed bell peppers are a rustic recipe made simply with rice, mushrooms, onion, and carrots. The sweet-sour taste of the peppers will make you feel home and will delight your taste buds in a fantastic way. The stuffed bell peppers can be boiled in a pot or baked in the oven.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Main Course, Vegetarian
Cuisine: American, Vegan, Vegetarian, World
Keyword: mushroom stuffed peppers, stuffed bell peppers, vegan recipe, vegan stuffed peppers
Servings: 6 people
Calories: 256kcal
- 6 bell peppers
- 1 medium onion
- 1 medium carrot
- 2-3 cloves garlic
- 4 tbsp olive oil
- 1 cup rice short-grain
- 8-10 oz mushrooms
- 1 can tomatoes diced
- 1 tsp granulated garlic
- 1 tsp thyme or oregano
- 2 tsp salt
- 1 tsp pepper
- 1 handful parsley
Pour boiling water over the rice for it to swell
Peel and finely chop the onion and the garlic cloves. Finely grate the carrot
Heat up 4 tablespoons of olive oil in a skillet and sautee the chopped veggies for 4-5 minutes
Clean and finely chop the mushrooms
Saute the mushrooms for about 10 minutes
Turn off the stove
Drain the rice and add it to the skillet
Season with all the spices
Add the tomato paste or the diced canned tomatoes along with chopped fresh parsley and mix
Pour half a cup of water and mix again
Wash and slice the tops off the peppers. Remove the ribs and seeds inside
Arrange them in the pot and start filling them one by one. Top with the previously removed top of the peppers
In a different bowl mix one cup of water with salt and 1 tsp of lemon juice and pour it at the bottom of the pan with stuffed bell peppers
Cook the stuffed peppers on the stove for 30 minutes on medium, medium-low heat with the lid on
Serve the bell peppers hot and cold
Calories: 256kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 792mg | Potassium: 487mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5500IU | Vitamin C: 156mg | Calcium: 32mg | Iron: 1mg