Chickpea and cauliflower vegan stuffed peppers

Name: Chickpea and cauliflower vegan stuffed peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 peppers
Ingredients: 1 cup rice; 1 tbsp olive oil; ½ cup celery; 1 cup zucchini; 1 large red onion; 4 cups cauliflower; ½ can chopped tomatoes; 1 tsp cumin; 1 tsp paprika; 1 tsp garlic powder; 2 tbsp tomato paste; 1 can chickpeas; 1 tbsp dried oregano; 2 tbsp soy sauce; 1 tbsp garlic paste; 10 large bell peppers; 1 can coconut milk; ½ cup vegan cheese; 2 tbsp cornstarch; ½ tsp salt; ½ tsp Turmeric

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
10 peppers
Calories
262 kcal
Course
Main Course
Cuisine
Vegan

Chickpea and cauliflower vegan stuffed peppers

Omar Parker

Report

These vegan stuffed peppers with chickpeas and cauliflower are fantastic for a dinner that's wholesome, easy and packed full of flavour. Serve them with a delicious vegan cheese sauce that requires only 5 ingredients!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

For the stuffed peppers

1 cup rice
1 tbsp olive oil
½ cup celery
1 cup zucchini
1 large red onion diced
4 cups cauliflower florets
½ can chopped tomatoes
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
2 tbsp tomato paste
1 can chickpeas drained and rinsed
1 tbsp dried oregano
2 tbsp soy sauce
1 tbsp garlic paste
10 large bell peppers

For the vegan cheese sauce

1 can coconut milk
½ cup vegan cheese grated
2 tbsp cornstarch
½ tsp salt
½ tsp Turmeric

Add to Shopping List

Instructions

Cook the rice according to packaging instructions. This usually takes around 10-12 minutes. Drain and rinse when done.
Meanwhile, heat the olive oil in a large pan over a medium-high heat and add the celery, zucchini, red onion and cauliflower. Cook for 2-3 minutes, until the vegetables start to soften.
Add the chopped tomatoes, cumin, paprika, garlic powder, tomato paste, chickpeas, dried oregano, soy sauce and garlic paste. Cook for another 7-8 minutes, stirring frequently.
Use this time to prepare the peppers by cutting off the tops and removing the seeds and preheat the oven to 180 degrees C (350 F). Also, line a baking tray with parchment paper.
Add the cooked rice to the filling and stir together well. Divide it evenly between the peppers and bake in the preheated oven for 35-40 minutes, until the peppers are soft and the filling is golden.
When the peppers are almost done, make the vegan cheese sauce. In order to do this, add the coconut milk, vegan cheese, cornstarch, salt and turmeric to a saucepan over a medium heat and stir continuously for around 3 minutes, until the sauce thickens.

Equipments used:

Notes

Stuffed peppers keep very well in the fridge and can taste even better the next day! Store them in an airtight container for 4-5 days and reheat as needed. I actually love eating them cold, too. They are also freezer-friendly. After freezing, let them thaw for 8 hours/overnight and then reheat in the oven at 180 degrees C (350 F) for around 10 minutes, or in the microwave.

Nutrition Information

Show Details

Calories 262kcal (13%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 8g (40%) Sodium 459mg (19%) Potassium 738mg (21%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 5365IU (107%) Vitamin C 235mg (261%) Calcium 65mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 10peppers

Amount Per Serving

Calories 262 kcal

% Daily Value*

Calories	262kcal	13%
Carbohydrates	35g	12%
Protein	6g	12%
Fat	12g	18%
Saturated Fat	8g	40%
Sodium	459mg	19%
Potassium	738mg	16%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	5365IU	107%
Vitamin C	235mg	261%
Calcium	65mg	7%
Iron	3mg	17%