Tag Archives: vegetarian stuffed peppers

Green Curry Rice Stuffed Peppers Recipe (vegan)

Green Curry Stuffed Peppers
Curry paste is a big flavor booster. I keep both red and green curry paste on hand to make easy vegetable curries and flavorful soups. I usually buy Thai Kitchen curry paste since it is vegan and gluten-free (and delicious).

For this vegan stuffed pepper recipe, I used green curry paste and coconut milk to flavor the rice and veggie mixture. Serve the baked peppers with extra cilantro and a squeeze of fresh lime to heighten the flavor.

Green Curry Rice Stuffed Peppers Recipe (vegan)
1 tablespoon olive oil
1/2 cup chopped shallot or onion
1/2 cup coarsely shredded carrot
1 clove garlic, finely chopped
1/4 cup canned full-fat coconut milk
1 tablespoon green curry paste
1 cup cooked rice (I used Jasmine)
1 Roma tomato, chopped
2 tablespoons chopped fresh cilantro
2 teaspoons tamari (soy sauce)
2 medium red or yellow bell peppers
Lime wedges and additional chopped fresh cilantro

Preheat oven to 375 degrees F.

In a medium (8-inch) skillet, heat oil over medium heat. Add shallot; cook 3 minutes until softened, stirring frequently. Add carrot and garlic; cook and stir 1 minute. Stir in coconut milk and green curry. Remove from heat. Add cooked rice, tomato, 2 tablespoons cilantro and tamari; 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.

Serve with lime wedges and a sprinkling of additional cilantro.

Makes 4 stuffed pepper halves

Vegan Stuffed Peppers

More ways to stuff peppers:
Rice and Veggie Vegan Stuffed Peppers
Tex-Mex Quinoa Stuffed Peppers
Vegetarian Rice and Mushroom Stuffed Peppers
Mexican Stuffed Peppers

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Mexican Stuffed Peppers Recipe (vegetarian)

Rice and Bean PeppersHow many ways can you stuff a vegetarian baked pepper? Looking at my archive of stuffed pepper recipes, the current answer is 4. (Maybe I’ll stop once I get to 10 stuffed pepper recipes?)

This Mexican Stuffed Pepper has a hearty filling of rice and black beans, with an easy flavor boost from salsa verde and cumin. Melty cheese and sliced green onion add a finishing touch.Vegetarian Stuffed Peppers

Mexican Stuffed Peppers Recipe (vegetarian)
1 tablespoon olive oil
1/2 cup chopped zucchini
1 serrano chile pepper, seeded and finely chopped
2 green onions, sliced
1 cup cooked rice (I used Jasmine)
1/2 cup cooked black beans
1/4 cup tomatillo salsa verde
1/2 teaspoon ground cumin
1/4 teaspoon fine sea salt
2 medium red or yellow bell peppers
1/4 cup finely shredded Colby Jack or Mexican blend cheese

Preheat oven to 375 degrees F.

In a medium (8-inch) skillet, heat oil over medium heat. Add zucchini and serrano chile, cook 3 to 4 minutes until just tender, stirring frequently. Add green onion; cook and stir 1 minute. Remove from heat. Add cooked rice, black beans, salsa, cumin and salt; 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 cheese and bake, uncovered, 2 to 3 minutes more until cheese is melted.

Serve with additional salsa verde and a sprinkling of sliced green onion, if desired.

Makes 4 stuffed pepper halves

Tip: For vegan stuffed peppers, omit the cheese or substitute with a vegan brand of shredded cheese.
Stuffed Peppers Vegetarian
More vegetarian stuffed pepper recipes:
Vegetarian Rice and Mushroom Stuffed Peppers
Tex-Mex Quinoa Stuffed Peppers
Rice and Veggie Vegan Stuffed Peppers
Mediterranean Stuffed Bell Peppers from The Wanderlust Kitchen
Caprese Quinoa Stuffed Peppers from Bourbon and Honey

Vegetarian Baked Peppers

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Vegan Stuffed Peppers Recipe

Vegan Stuffed PeppersA 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 Pepper
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.Vegetarian Stuffed PepperMore Stuffed Pepper Recipes:
Easy Vegetarian Stuffed Peppers
Tex-Mex Quinoa Vegetarian Stuffed Peppers
Spanish Quinoa Stuffed Peppers from Minimalist Baker

Tex-Mex Quinoa Vegetarian Stuffed Peppers Recipe

Vegetarian Stuffed PeppersI’d never pass up a hearty vegetarian stuffed pepper, especially when it’s packed with chile-spiced quinoa and covered with melted cheese. These Tex-Mex Vegetarian Stuffed Peppers are tasty proof that good-for-you comfort food does exist!
Vegetarian Quinoa Stuffed PeppersThe peppers are filled with a mixture of cooked quinoa with onion, garlic, jalapeno, chile powder and fresh tomato. Once baked, the peppers are topped with cheese and fresh cilantro. Serving the baked peppers with a spoonful of salsa and some sour cream would also be delicious.

Tex-Mex Quinoa Vegetarian Stuffed Peppers Recipe
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon finely chopped jalapeno chile pepper, seeded
2 cloves garlic, finely chopped
1 cup cooked quinoa (I used white quinoa)
1 to 1 1/2 teaspoons ground guajillo or ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon fine sea salt
1/2 cup chopped fresh tomato
2 medium green, red or yellow bell peppers (about 6 ounces each)
1/4 cup shredded Mexican blend cheese
Fresh chopped cilantro, if desired

Preheat oven to 375 degrees F.

In a medium (8-inch) skillet, heat oil over medium heat. Add onion and jalapeno, cook about 5 minutes until tender, stirring frequently. Add garlic; cook and stir until fragrant, about 1 minute. Remove from heat. Add cooked quinoa, chile powder, cumin and salt; mix well. Stir in chopped tomato.

Cut bell peppers in half lengthwise; remove and discard seeds and ribs. Spoon quinoa 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 cheese and bake, uncovered, 2 to 3 minutes more until cheese is melted. Sprinkle with fresh cilantro, if desired.

Makes 4 stuffed pepper halves

Tip: For a spicier dish, use guajillo chile power; for a milder dish, use ancho chile powder. Either way, I suggested a range for the amount to add. Start with 1 teaspoon and taste; add more chile powder if you want more kick.

You might also like:
Easy Stuffed Peppers with Rice and Mushrooms