A flavorful filling is the key to a good vegan stuffed pepper. These bell peppers are stuffed with a mix of Jasmine rice, onion, crimini mushrooms and baby greens. For added heat and flavor, the filling is seasoned with tamari and sambal oelek chile sauce, and the baked peppers are sprinkled with sesame seed and green onion.
Vegan Stuffed Peppers Recipe
1 tablespoon olive oil
1 package (8 ounces) fresh crimini mushrooms, coarsely chopped
2 green onions, sliced
3 cups fresh baby greens (I used a mix of spinach and arugula)
1 cup cooked rice (I used Jasmine rice)
1 tablespoon tamari (soy sauce)
2 teaspoons sambal oelek chile sauce
2 medium red and/or yellow bell peppers
1 teaspoon toasted sesame seeds
Preheat oven to 375 degrees F.
In a large (10-inch) nonstick skillet, heat oil over medium heat. Add mushrooms, cook 5 to 6 minutes until mushrooms are tender and liquid has evaporated, stirring occasionally. Add green onion; cook and stir 1 minute. Add greens; cook and stir about 1 minute until wilted. Remove from heat. Add cooked rice, tamari and sambal chile sauce; mix well.
Cut bell peppers in half lengthwise; remove and discard seeds and ribs. Spoon rice mixture into bell pepper halves. Arrange stuffed bell peppers in a 2-quart square baking dish. Cover with foil. Bake 40 to 45 minutes until peppers are tender when pierced with a fork. Sprinkle with sesame seeds and, if desired, additional sliced green onion.
Makes 4 stuffed pepper halves
Tip: For a spicier stuffed pepper, stir an additional teaspoon sambal chile sauce into the filling.More Stuffed Pepper Recipes:
Easy Vegetarian Stuffed Peppers
Tex-Mex Quinoa Vegetarian Stuffed Peppers
Spanish Quinoa Stuffed Peppers from Minimalist Baker