Roasted Vegan Stuffed Peppers with Rice and Cheese
A few days ago Victoria asked me to try and make some vegan stuffed peppers for us. I wasn't too excited about it because I haven't loved them in the past. But I created a recipe for these roasted vegan stuffed peppers with rice and vegan cheese and actually ended up being blown away with the result. This time the peppers were full of flavor and we liked them so much we ended up eating them two nights in a row.
The dish is really easy to make - it requires few ingredients and minimal effort. It takes a bit longer to cook than a typically “easy meal” since you have to boil the rice and roast the peppers, but most of the steps in the process requires you to do nothing or very little.
Vegan Stuffed Peppers Recipe
Serves 2-4 as a main dish and 4-6 as a complement.
This is what you'll need:
- 4 and a half peppers
- 2 cups (5 dl) boiled rice
- 8 ounces (250 grams) cherry tomatoes
- 1 small onion
- 3-4 garlic cloves
- 3.5 ounces (100 grams) shredded vegan cheese
- Fresh basil
- Olive oil
- Crushed red pepper
Preheat the oven to 440 Fahrenheit (225°) and boil the rice. Take the rice off the heat just before it’s ready to be served since the cooking process will continue in the oven later on.
Cut the peppers in half and chop the onions and garlic. Put the peppers in the oven with the inside down and let them cook for 20-25 minutes or until they’ve gotten some color.
Put the onion, garlic, and chili flakes in a large pan with some olive oil and fry until golden.
Meanwhile you cut the cherry tomatoes in halves before you add them to the fried onions and garlic. Add a handful of chopped fresh basil, salt, and pepper to taste and let everything cook on medium heat until the tomatoes have melted.
Add the boiled rice to the pan and mix it all together with the pan left on medium heat. When the tomatoes and rice have mixed together you gently stir in the vegan cheese. Remember to save some cheese for garnish. (You don’t have to put cheese in the rice if you don’t want to or if you’re in a place where vegan cheeses aren’t available, it will still be tasty).
Take the peppers out of the oven and flip them over. Fill them up with rice then top them off with some cheese and a splash of olive oil before putting them back in the oven for another 10 minutes. The peppers are best served hot, right out of the oven.
We usually eat the peppers as a main dish with a fresh salad on the side but they can also be used as a complement to other dishes. You could also roast the vegan peppers on a grill under a lid and serve them as a part of a vegan barbecue.
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