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Vegan/Vegetarian, Gluten Free Stuffed Pepper

A delicious stuffed pepper, filled with protein. My maternal grandmother used to make stuffed peppers filled with ground beef and rice. I transformed her recipe and it's just as tasty and satisfying.

If you don't already have sauce in your fridge or freezer, make your sauce (recipe) first (see video above). I added chopped red peppers to my sauce this time, it goes well on the stuffed pepper. While the sauce is simmering, you can work on the rest of the process. It's a little time consuming but can be done in about a half hour. Sauce should simmer at least 20 minutes while you are preparing the rest of the meal. Be sure to stir the sauce as it simmers.

Once your sauce is ready and simmering on the stove, make rice of your choice according to package directions. Set aside. I like to add a little butter to my rice, but you don't have to.

Wash your pepper under cold water on the outside. Cut the top off (see video above) and set aside. Clean out the seeds and rinse inside of pepper under cold water. Set aside.

When I cut my red onions, peppers and garlic for my sauce, I chopped very small pieces for the stuffing in my pepper (first and second picture above). Next I drained and rinsed my beans and added them to the vegetables. I then added pieces of Mozzarella to the bowl.

Mix red sauce in with your stuffing (see video above) Then add rice and mix well. Stuff your pepper, add more sauce to the top (see video above).

Coat the bottom of your baking dish with sauce then put the top of the pepper (pictures above) on top of your stuffed pepper and place it in the baking dish. Wrap with tinfoil (see video above) and place in a preheated over at 350 degrees. Allow to cook at least 30 minutes. Check the pepper. You may need it to cook a bit more. When the pepper is getting soft, remove the foil and allow to cook a few more minutes. Just before taking it from the oven, broil it for a minute or two. Keep an eye on the pepper, you don't want it to burn.

Let the pepper sit a few minutes once you've taken it from the oven. Carefully scoop the pepper out of the baking dish - I use two spoons) and place on a plate. Serve and enjoy!

I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until "it looks good". So, judge for yourself.


Olive oil

Red pepper

Red onion

Garlic cloves


Fresh basil

Crushed Tomatoes

White Rice (or any rice of your choice)

Garbanzo beans

Kidney beans

Mozzarella (substitute Vegan cheese of your choice)

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