Why not make this flavorful dish while bell peppers are still on the grocery store shelves? You’ll love eating these vegan stuffed bell peppers. This recipe seems difficult but is extremely simple to make. The wonderful aroma will fill your kitchen as you prepare it.

Stuffed peppers are a traditional dish in many countries. Rice or minced meat is usually used as filling. A typical preparation is stewing in the oven or a closed pot, usually in a tomato sauce.

The stuffed peppers came to Hungary through the Turks, from where they became popular in Europe during the Habsburg period. At that time, the Hungarians only knew stuffed cabbage. After the emergence of peppers throughout Eastern Europe and the Middle East, their box-like shape was found ideal for stuffing. The cooks stuffed them with minced meat, grain, and other mixtures, or stewed them.

The Hungarians previously prepared peppers stuffed with sauerkraut. Peppers stuffed with cheese are particularly popular in Italy, Hungary, and the Balkans. In Romania and the Balkans, so-called Italian peppers (Cubanelle) are used for this dish. Stuffed peppers became one of the few pepper dishes adopted by most of the Ashkenazi community. Stuffed peppers made their way to the United States towards the end of the 19th century.

If you want to bring this wonderful taste to your kitchen, then let’s take a look at the ingredients for stuffed peppers.

Ingredients for Stuffed Bell Pepper Recipe

Vegetables:

5 medium green bell peppers
1 big medium yellow onion (cut into small pieces)
1 cup parsley (freshly chopped)
1 medium tomato (peeled and finely chopped), 2 cloves of garlic

Herbs:

1/2 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon of salt
1 teaspoon of salt (1/8th of it for the sauce)
1 tablespoon of dried mint leaves
1/2 tablespoons of sumac (sumac is optional, you may not find it in every supermarket)
1 cup rice
2 tablespoons of tomato paste (1 for the filling, 1 for the sauce)
4 tablespoons of olive oil

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How to make stuffed bell peppers?

Slice the tops of the bell peppers and cut out the stems from the tops.

Heat olive oil in a large pan, add onion, and sauté for 5 minutes or until it is soft over medium-high heat.
Add 1 tablespoon of tomato paste and cook for 2 minutes, stirring frequently.
Add rice and cook for another 1 minute, stirring frequently.
Add parsley, chopped tomatoes, and mix well. Your filling for the vegan stuffed bell pepper recipe is ready.

Fill the bell peppers with a spoon.

Place the stuffed bell peppers in a small pot and place a piece of tomato on the filling.

Prepare the sauce: Add 1 tablespoon of tomato paste with a pinch of salt in a hot cup of water and mix well.

Add the sauce to the pot with the bell peppers. Spread the sauce on the filling as well.

Place the pot on your stovetop and turn the burner to the highest setting. When the water starts to boil, turn the heat down to low heat, close the lid, and cook for 25-30 minutes.

After 30 minutes check if the rice is done.

Your delicious vegan stuffed bell peppers are ready to enjoy.

Check out my other vegan and vegetarian recipes! If you are looking for information about veganism, visit my blog.

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #the_vegetarian_hannibal