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  • Writer's pictureLuanne

Italian Vegan Stuffed Bell Peppers

These Vegan Stuffed Bell Peppers are loaded with yummy veggies, cauliflower rice and herbs, then smothered in a rich Green Chili Gravy (recipe to come later). I highly recommend using as many fresh ingredients as you can when making this recipe.

Ingredients List

6 large bell peppers (tops cut off and seeds removed)

1/4 cup water

1 medium onion (diced)

3-4 cloves garlic (minced)

1 cup Zucchini (diced)

1 cup Yellow Squash (diced)

1 cup Tomatoes (Diced)

8oz Mushrooms (sliced)

Handful of Spinach

1 teaspoon dried Oregano

1 teaspoon dried Basil

1/4 cup fresh chopped Parsley

1 (14oz) can of Tomato Sauce

1 cup cooked Brown Rice

1 cup cooked Cauliflower Rice

Salt and pepper to taste

  1. Preheat oven to 350 degrees.

  2. In a large skillet, heat water over medium heat.

  3. Add Onion and Garlic.

  4. Saute for 5 minutes.

  5. Add Zucchini, Squash Mushrooms, Oregano, Basil, Parsley, Salt & pepper, and Tomato Sauce.

  6. Cook for 2 minutes.

  7. Add Tomatoes, Rice, and Cauliflower Rice to combine.

  8. Remove from Heat.

  9. Fill each pepper with vegetable mix, making sure to pack it well.

  10. Cover with a lid or tin foil.

  11. Place the dish on the center rack of the preheated oven.

  12. Bake 35-40 minutes.

  13. Remove cover from pan.

  14. Bake another 5-10 more minutes

  15. Let cool for 10 minutes before serving,

  16. Sprinkle with freshly chopped parsley.

  17. Enjoy.

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