By: Alicia Ghio
Stuffed peppers is a dish that exists in various forms across many different countries. Certain vegetables like peppers just make the perfect vessel to showcase a mixture of meat and/or vegetable, as well as grains. The flavor and ingredient combinations are limitless, which means the dish is a simple way to use up all those random odds and ends sitting in your refrigerator.
This recipe is very straightforward and makes an easy weeknight dinner. I served these peppers with an array of hot sauces. It added a little fun and extra flavor – not that they needed it.
Vegan Stuffed Bell Peppers
- 1/4 yellow onion, diced
- 1 garlic clove, minced
- 1 small-to-medium sized zucchini, diced
- 1 fennel bulb, trimmed, cored and diced
- 2 cups cherry tomatoes
- 1/4 teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 4 bell peppers
- 2 cups cooked grains (I used a mix of quinoa and brown rice)
- 1/4 cup water
- Pre-heat oven to 350 degrees Fahrenheit.
- Gently slice the tops off the peppers and remove the seeds.
- Place in a ceramic or glass baking dish. Set aside.
- In a large frying pan, heat the olive oil.
- Add the diced onion and sauté until translucent.
- Toss in the garlic and cook until lightly golden brown.
- Add the diced zucchini and fennel. Season with salt and pepper. Cook until fork tender.
- Add the whole cherry tomatoes. Season with the thyme and cook until the tomatoes burst.
- Remove from the heat and stir in the cooked grains.
- Spoon the vegetable mixture equally into each hollowed out bell pepper.
- Pour 1/4 cup of water into the bottom of a baking dish.
- Gently place the stuffed peppers into the baking dish. Put in the oven and cook for approximately 1 hour, until the peppers are very tender.
- Drizzle with additional olive oil (if desired) before serving.