How to prevent stuffed peppers from getting soggy?

The trick is to control the liquid. Make sure your rice isn’t overcooked or mushy, and let any excess moisture evaporate from the sautéed vegetables before mixing them in. Also, don’t add too much tomato purée — just enough to bind the filling. If you want firmer peppers, you can reduce the bake time slightly or choose peppers with thicker walls, like red or yellow.

What can you stuff peppers with vegetarian?

Vegetarian stuffed peppers can be filled with almost anything! Common bases include rice, quinoa, couscous, or lentils, combined with vegetables like mushrooms, zucchini, corn, spinach, or onions. Herbs and spices boost the flavor, while tomato purée or sauce helps bind the filling. Cheese (vegan or dairy) is optional but delicious for topping. This versatility makes stuffed peppers great for using up leftover veggies or pantry staples. You can also lean into different cuisines by adding beans and cumin for a Mexican-inspired version, or feta and olives for a Mediterranean twist.

What veggies to put in stuffed bell peppers?

Stuffed bell peppers are incredibly versatile, so you can mix and match your favorite vegetables depending on the season or what you have on hand. Classic choices include mushrooms, onions, zucchini, carrots, and spinach because they cook down nicely and blend well with rice or grains. You can also add corn, peas, eggplant, or even leafy greens like kale or Swiss chard for extra nutrients. For more Mediterranean flair, toss in artichokes, sun-dried tomatoes, or olives. The key is to choose veggies that soften and release flavor as they bake, creating a hearty filling that complements the natural sweetness of the peppers.

Should you pre-cook peppers?

It depends on the recipe and the size of your peppers. Smaller or thinner peppers usually soften perfectly during baking without pre-cooking. Larger or thicker-skinned peppers may benefit from a quick pre-bake (about 5–10 minutes) before stuffing, ensuring they cook through without leaving the filling dry. Pre-cooking also makes the peppers more tender and reduces total bake time. For this recipe, since the peppers bake at a high temperature (425°F) for 20–25 minutes, there’s usually no need to pre-cook unless your peppers are very large.

What do you serve as a side with stuffed peppers?

Stuffed peppers are hearty on their own but shine even more with the right side dishes. A simple salad with a tangy vinaigrette balances the richness, while crusty bread or garlic focaccia is perfect for soaking up any sauce. For a fuller meal, pair them with roasted vegetables like green beans , asparagus , or Brussels sprouts . You can also serve them with soup , such as minestrone or tomato basil , for a cozy, well-rounded dinner. The goal is to keep sides light and fresh to complement the hearty stuffed peppers

Vegan Stuffed Peppers

Name: Vegan Stuffed Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3/4 cup whole grain brown rice, uncooked; 6 medium bell peppers, red, yellow, or green; 2-3 tablespoons olive oil; 2 small onions, diced; 1 cup crimini (brown) mushrooms, sliced; 2 small carrots, sliced; 1 small zucchini, cubed; 3/4 cup fresh parsley, finely chopped, divided; 3/4 cup tomato purée; salt (to taste); freshly ground black pepper (to taste); a pinch of chili powder

Description

Who says stuffed peppers need meat to be satisfying? These Italian-inspired Vegan Stuffed Peppers are so hearty, juicy, and flavorful, you’ll never miss it. Fresh bell peppers are filled with pan-fried mushrooms, tender rice, and a medley of veggies, all baked together into a cozy, colorful dish that’s as gorgeous as it is delicious.

Ingredients

Scale

3/4 cup whole grain brown rice, uncooked
6 medium bell peppers, red, yellow, or green
2-3 tablespoons olive oil
2 small onions, diced
1 cup crimini (brown) mushrooms, sliced
2 small carrots, sliced
1 small zucchini, cubed
3/4 cup fresh parsley, finely chopped, divided
3/4 cup tomato purée
salt (to taste)
freshly ground black pepper (to taste)
a pinch of chili powder

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Instructions

Preheat the oven to 425 °F.
Cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.
Prepare the bell peppers by cutting the tops off (lids) and set aside. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.
In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes. Add carrots and zucchini and cook for 5 minutes, stirring occasionally. Remove from the heat.
Add cooked rice, 1/3 cup parsley, and tomato purée. Stir until well combined. Season to taste with salt, pepper, and a pinch of chilli.
Divide the rice mixture between the peppers, filling them up and place the lids on top.
Bake for 20-25 minutes, until the peppers soften and turn slightly brown on the edges.
Sprinkle remaining parsley on top and serve warm.

Notes

How to store: Transfer cooled stuffed peppers into an airtight container or wrap them tightly in plastic cling wrap and store in the refrigerator for up to 4 days.

How to reheat: Reheat leftover stuffed peppers in the microwave in 30 second increments until heated through. You can also reheat in the oven at 350℉ for 10-15 minutes, or in the air fryer at 350℉ for 5-10 minutes.

How to freeze: Wrap the leftover stuffed bell peppers tightly in aluminum foil and plastic cling wrap or transfer them to a freezer-safe container and freeze for up to 3 months. Reheat directly from frozen in the oven, adding extra bake time as needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked
Cuisine: American