Go Back
+ servings
cooked stuffed peppers in a white oval baking dish
Print Recipe
5 from 3 votes

Vegetable and Rice Stuffed Peppers Recipe {vegan, gluten-free}

Vegetable and Rice Stuffed Peppers are ready to be the star of your next dinner. This recipe is not only incredibly simple, but it's naturally vegan and gluten-free. You probably have everything you need to make them in your fridge or pantry.
Prep Time35 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 40 minutes
Course: Main Dish
Cuisine: Mediterranean
Keyword: dinner, easy dinner, easy recipe, gluten free, vegan recipe, vegetables
Servings: 6
Author: Jess Smith via Inquiring Chef
Cost: $5

Equipment

  • Large Saucepan
  • Baking Dish

Ingredients

  • 6 medium bell peppers, any color
  • 3 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 2 cloves garlic, grated or minced
  • 2 cups medium grain white rice
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 2 1/2 cups vegetable broth
  • 1/3 cup water
  • serve with cashew cream or yogurt

Instructions

  • Preheat the oven to 400°F.
  • Slice the tops off the bell peppers (reserve the tops) and scrape out the membranes and seeds. Place peppers standing upright in a baking dish.
  • In a large saucepan, heat the olive oil over medium heat. Add the onion, carrots, and garlic. Cook, stirring often, until very tender, 8 to 10 minutes.
  • Add in the rice, thyme, salt, oregano, and black pepper. Stir until the rice is shiny and everything is evenly combined.
  • Pour the vegetable broth over the vegetables and rice. Bring to a simmer. Cover the pot with a lid and reduce the temperature to a low-medium. Simmer, covered, until all of the broth has been absorbed, 15 to 17 minutes.
  • Fill the bell peppers with the rice. Add the tops, pressing them gently into the rice mixture.
  • Add 1/3 cup of water to the dish beneath the peppers.
  • Cover the peppers tightly with foil. Bake the peppers, covered, for 45 minutes. Then remove the foil and continue cooking, uncovered, for 20 minutes more. Serve with cashew cream.

Nutrition

Calories: 345kcal | Carbohydrates: 63g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 804mg | Potassium: 438mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7509IU | Vitamin C: 156mg | Calcium: 47mg | Iron: 1mg