5 from 12 votes
Vegan Stuffed Peppers
Vegan Stuffed Peppers are filled with a roasted vegetable mixture featuring zucchini, mushrooms, onions, and garlic blended with tomato passata and chickpeas. Stuffed into red bell peppers and baked until tender, they are served alongside fluffy couscous. This dish delivers a hearty, plant-based meal with savory roasted flavors and a satisfying mix of textures.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
4
servings
Calories:
409 kcal
Course:
Main Course
Cuisine:
Italian, Vegetarian, Vegan
Ingredients
- 1 zucchini chopped, large
- 1 cup mushrooms quartered
- 1 onion quartered, large
- 3 cloves garlic unpeeled
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
- 1 ½ cups tomato passata or crushed tomatoes
- ½ cup chickpeas drained and rinsed
- ⅓ cup basil roughly torn, leaves
- 4 red bell pepper medium sized
- 1 ½ cups couscous
- parchment paper
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 Celsius).
- Toss the garlic cloves, zucchini, onion, and mushroom in a large bowl with the olive oil. Season with salt and paper and place on a baking sheet, lined with parchment paper. Roast for 10 to 15 minutes, or until the vegetables are tender.
- Remove the cloves of garlic and press gently to remove the cooked garlic from their skins. Add the garlic to the tomato passata and stir through.
- Pour the passata over the roasted vegetables and add the chickpeas. Toss to combine and return to the oven to bubble away for another 10 minutes.
- Carefully cut the tops off the bell peppers, and scoop out the seeds and membrane. Fill with the veggie mixture and torn basil leaves, and return to the oven and bake for 15 minutes, or until the skin on the bell peppers start to shrivel.
- Meanwhile, heat 2 cups of water to a boil. Add the couscous, season with salt and pepper, and stir. Remove from heat and cover for 10 minutes. Fluff with a fork, and serve alongside the vegan stuffed peppers. Top with fresh basil leaves.
Cup of Yum
Notes
- Leftover roasted vegetables can be saved and eaten later; their flavor improves after resting overnight.
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
77g
(26%)
Protein
14g
(28%)
Fat
5g
(8%)
Sodium
45mg
(2%)
Potassium
1083mg
(23%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Vitamin A
4410IU
(88%)
Vitamin C
174.6mg
(194%)
Calcium
73mg
(7%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 409
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 77g | 26% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Sodium | 45mg | 2% |
| Potassium | 1083mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 4410IU | 88% |
| Vitamin C | 174.6mg | 194% |
| Calcium | 73mg | 7% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.