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Italian Vegetarian Stuffed Peppers Recipe
Hands down the best meatless stuffed bell peppers recipe. Pure vegetarian, easy and healthy made with mushrooms and risotto rice instead of ground chicken or meat, cooked Italian style in a San Marzano tomato sauce. Bring out your biggest dutch oven for this one!
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- wooden spoon
- pot
- stove
- slow cooker
📝 Preparation Steps
1
Preheat your oven to 375" F or just cook them all the way on the stovetop.
2
Rinse the peppers and cut the tops, empty the seeds and membrane. Reserve the clean tops as you’ll need to place them back on top after you fill the peppers.
3
Crush the tomatoes with your hands and add a layer with juices to the bottom of a large enameled cast iron pan.
4
Make the Filling
5
In a large saute pan heat up the olive oil and saute the onion with a pinch of sea salt until softened and translucent. Add the fennel seeds + a pinch of chili flakes for heat if desired.
medium onion (-diced)1sea salt (+ more to taste)1 tspfennel seeds3 tsp
6
Stir in the mushrooms and cook until wilted and almost all moisture has evaporated. Stir in risotto rice and let cook together for about ⏱️ 5 minutes stirring often with a wooden spoon. Add the thyme leaves, parsley, 1 teaspoon sea salt, pepper and paprika and mix well together. Remove from heat.
mushrooms (chopped)1 lbrisotto rice (or quick cook brown rice)1 cupsea salt (+ more to taste)1 tsp
7
Stuff each pepper with the rice mixture ¾ of the way up (very important not to over stuff them). Put the tops back on, just to make sure the stuffing will stay inside..
8
Arrange the peppers in the pot on top of the tomato layer. Pour in the vegetable stock and the remaining crushed tomatoes making sure it comes all the way up the sides of the peppers and slightly covers them. (Add some water if need be to barely cover the peppers)
9
Add the bay leaves and thyme sprigs and bring to a boil. Cover the pot with its lid and either finish cooking on the stove top or transfer the pot to a preheated 375"F degrees oven for ⏱️ 1 hour.
10
Remove the pot of stuffed peppers from the oven very carefully and allow it to sit covered for ⏱️ 10 min before serving.
11
Serve with a drizzle of sour cream and garnished with fresh parsley and thyme.
12
Crock Pot / Slow Cooker Method
13
Follow the recipe above and add the peppers to a large slow cooker making sure they are covered in broth. Cook on low for ⏱️ 6 -8 hours or until tender and the rice is cooked through.
Nutrition Facts
calories
229 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
7 g
sugar Content
11 g
sodium Content
672 mg
protein Content
6 g
carbohydrate Content
36 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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