So colorful and healthy! Munch on these savory vegetarian stuffed peppers and watch your wrinkles disappear! Serve them as a side or a main and top them with avocado, sour cream and hot sauce. They are filling, delicious and guilt-free.
Vegetarian Stuffed Peppers
I’ve been in love with stuffed peppers since the very first time I made them for the blog in 2012. That was back in the day when my blog was just taking off and I knew little about lighting, plating and photo composition. I would spend a quick minute putting food on a plate, then walk around our apartment trying to find a window that looked brighter than the others. We lived in an old apartment on the west side in Manhattan where natural light was scarce since we were surrounded by tall buildings. That made taking pictures extremely hard, especially since I didn’t have a good camera nor lighting equipment to rely on. I remember wishing we could live in California or somewhere where I could have access to lots of sunlight and maybe even a vegetable and herb garden.
Since then we’ve moved to a much brighter apartment in Brooklyn, I’ve upgraded my camera, have a closet full of lighting equipment and though I still don’t own a little patch of green, I have an indoor herb growing kit that I keep by the window. Almost perfect! The reason I decided to vamp up this vegetarian stuffed peppers recipe is because of a site audit I recently did. I wrote down all the recipes that could use newer content and updated both the recipe and the images. Let’s just say I’ve gotten a whole lot better at making stuffed peppers 🙂
This newer vegetarian stuffed pepper recipe has a Tex-Mex flair, contains less carbs and more veggies. I’m mixing brown rice with black beans, tomatoes, summer squash, jalapeno, red onions, thyme, cumin powder, chili powder and grated parmesan cheese. Add some shredded lettuce and ground beef and you’ve just made taco stuffed peppers! But you know me, I like to go meat-free so I’m keeping these easy stuffed peppers on the lighter side.
Bell peppers are the fountain of youth for wrinkles!
Yep that’s right, peppers help fight wrinkles and fine lines, especially those under the eyes. The recommended serving is two cups a day but I don’t pay attention to that. As long as I eat some a few times a week I figure it’s better than if I ate none! There are easy ways to incorporate peppers into recipes, my favorite is to finely chop them and pan fry them together with onions. This has become the base of many of my recipes and doesn’t really affect the taste.
Vegan Stuffed Peppers
Yes, this recipe is very easy to adapt for vegans. There is only one ingredient to remove – cheese! So if you are planning on making these for a party, make half with cheese and half without. This way you won’t have to worry about friends and/or family with dietary restrictions.
How to make stuffed peppers ahead of time
My recommendation is to make the filling ahead of time and slicing, seeding the bell peppers in half. If you are serving them the day of, keep the filling out on the counter – no need to refrigerate. If you are making the filling a day or two ahead of time, refrigerate and zap in the microwave for 45-60 seconds, or until the filling is close to room temperature.
Other yummy pepper packed recipes:
- Quinoa stuffed peppers
- Chicken and pepper stew (poulet a la Basquaise)
- Roasted pepper fennel salad
- Red pepper and olive spread
- Ponzu noodles with avocado and bell peppers
Did you like this Vegetarian Stuffed Peppers Recipe? Are there changes you made that you would like to share?