Vegan Stuffed Bell Peppers
Embrace the flavors of summer with our Vegan Stuffed Peppers, a wholesome and satisfying lunch option that's both healthy and delicious. Packed with brown rice, protein-rich chickpeas, and an array of colorful vegetables, these stuffed peppers are bursting with flavor. The aromatic blend of cumin and smoked paprika adds an extra layer of goodness. Topped with a savory tomato sauce, these peppers are the perfect summer dish for a light and fulfilling meal that's completely plant-based. Enjoy the taste of summer in every bite!
For the Stuffed Peppers:
4 large bell peppers (any color)
1 cup cooked white/brown rice
1 can (15 oz) chickpeas, drained and rinsed
1 cup diced tomatoes (canned or fresh)
1/2 cup diced red onion
1/2 cup corn kernels (fresh or frozen)
1/2 cup diced zucchini or summer squash
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Olive oil for drizzling
For the Tomato Sauce:
1 can (15 oz) tomato sauce
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes from inside. If the peppers don't stand upright, you can slice a thin layer from the bottom to make them stable.
3. Make the Filling:
In a large mixing bowl, combine the cooked brown rice, chickpeas, diced tomatoes, red onion, corn, diced zucchini, minced garlic, ground cumin, smoked paprika, salt, and pepper. Mix well to combine.
4. Stuff the Peppers:
Stuff each bell pepper with the rice and chickpea mixture, pressing it down gently to pack the filling.
5. Prepare the Tomato Sauce:
In a small saucepan, combine the tomato sauce, dried oregano, garlic powder, salt, and pepper. Heat over low heat, stirring occasionally, until the sauce is heated through.
Place the stuffed peppers in a baking dish.
Pour the tomato sauce over the stuffed peppers.
Drizzle a bit of olive oil over the top of each stuffed pepper.
Cover the baking dish with aluminum foil.
**7. Bake in the preheated oven for about 30-35 minutes, or until the peppers are tender and the filling is heated through.
Carefully remove the stuffed peppers from the oven, and let them cool for a few minutes before serving.
These Vegan Stuffed Peppers with Rice and Chickpeas offer a delightful celebration of summer's bounty. These vibrant, nutrient-packed peppers are a testament to the beauty of plant-based cuisine, combining fresh vegetables, hearty chickpeas, and aromatic spices to create a wholesome and satisfying meal. With their colorful presentation and tantalizing flavors, these stuffed peppers are a testament to the joys of healthy and delicious summer cooking. Savor every bite and relish the tastes of the season!