Vegan Stuffed Bell Peppers
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Vegan Richa · by Vegan Richa★ 5.0 (4)

Vegan Stuffed Bell Peppers

NUTRITION · PER SERVING75M COOK
CAL 17%·PRO 16%
CARBS 57G67% OF CAL
5G FIBER36G OTHER16G TOTAL SUGAR
FAT 10G26% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bell peppers stuffed with rice, chickpeas, and mushroom-based spaghetti sauce, topped with breadcrumbs and vegan cheese. Hearty, savory, and comforting vegan comfort food.

mainitalianbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 bell peppers
  • 1 1/2 cup cooked white rice ((3/4 cup uncooked will make about 1.5 cups cooked))
  • 1 tablespoon olive oil
  • 1 sweet white onion or red onion (chopped)
  • 2 bay leaves (optional)
  • 3 large garlic cloves (chopped)
  • 1/2 tsp black pepper
  • 1/2 to 3/4 tsp salt (depends on salt content in sauce)
  • 1 very ripe diced tomato
  • 2-3 tsp Italian seasonings (basil, oregano, thyme)
  • 1 cup thinly sliced mushroom
  • 2 cups spaghetti or marinara sauce
  • 1 tablespoon brown sugar
  • 3/4 Cup cooked chickpeas ((Half of 15 oz jar drained) or use 1/2 cup veggie crumbles or omit )
  • 1/2 cup breadcrumbs
  • 1/4 tsp garlic powder
  • 3/4 cup shredded vegan cheese I use a mix of vegan mozzarella and Parmesan cheese
  • 2 tsp olive oil
PREP
15M
SODIUM
1113MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.