My favourite thing about summer is the fresh summer produce that you can pick up at the farmer's market. It makes it the perfect season for fresh salads and vegetable dishes. With so many veggies to choose from, I left with a basket of homegrown bell peppers. And let me tell you something, nothing beats a homegrown bell pepper at the peak of the season (which starts now)! So today, let's indulge in some easy vegan stuffed bell peppers. YES.
These bell peppers are stuffed with rice and veggies, which makes them super delicious and incredibly healthy. So, if you're looking for a go-to, easy and delicious week-night dinner option, this just might be the perfect recipe for you. Plus, the leftovers reheat well, so you can pack them for lunch the next day! Win-win!
This recipe was something that came as a result of some trial-and-error – and a really good one, I must say! I knew I wanted to keep these vegan or vegetarian and skip any meat or cheese, but wasn't sure on the seasoning I was going to use. Well, now I am sure, I am very sure! I love how it turned out!!
The flavour is really intense! The peppers are tender on the outside and the filling is just pure yummy... the onions mellow as they sauté and provide a backbone for the veggies, the mushrooms add their earthy flavour, and the carrots provide some sweetness. Everything is well-balanced. I personally think that keeping things simple is the magic of this recipe.
I love serving these stuffed peppers with some fresh cilantro or parsley on top and sometimes with a light salad on a side. Plus, if you are a meat lover, you can "unveganize" this recipe and add some chicken, turkey, or chorizo. Have fun and enjoy!Print