4.7 from 9 votes
Chickpea and cauliflower vegan stuffed peppers
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!
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
10
peppers
Calories:
262 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
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 tomato chopped
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp tomato paste
- 1 can chickpeas drained and rinsed
- 1 tbsp oregano dried
- 2 tbsp soy sauce
- 1 tbsp garlic paste
- 10 large bell pepper
For the vegan cheese sauce
- 1 can coconut milk
- ½ cup vegan cheese grated
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp Turmeric
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 peppers
Amount Per Serving
Calories 262
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.