Servings
Font
Back
0 from 9 votes

Vegan Stuffed Peppers - Without Rice

An easy and healthy vegan stuffed peppers recipe without rice, just peppers filled with vegetables and simmered in tomato sauce.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 2 -4
Calories: 209 kcal
Cuisine: Romanian , Vegan

Ingredients

Tomato sauce:
  • 1 medium onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 can tomatoes 400 g/ 14 oz
  • ½ tomato can filled with water
  • 1 tablespoon tomato paste
  • 1 tablespoon dried thyme /savory/oregano/Italian herbs/Herbs de Provence
  • 2 bay leaves
  • 1 teaspoon sugar
  • Fine sea salt and ground black pepper
Stuffed Peppers:
  • 4 red bell peppers
  • 1 carrot about 100 g/ 3.5 oz
  • 1 small zucchini about 150 g/ 5.3 oz
  • 6-7 mushrooms about 300 g/ 10.5 oz
  • 1 medium onion
  • 2 tablespoons olive oil
  • 2 teaspoon sugar
  • 2 teaspoons tomato paste
  • 1⅓ cup vegetable broth 300 ml
  • fine sea salt and freshly ground black pepper
  • fresh parsley

Instructions

Tomato sauce:
    Cup of Yum
  1. Chop the onion and the garlic cloves finely.1 medium onion + 2 garlic cloves
  2. Saute onions: Heat the oil in a large pan and cook the onions until translucent. Add the garlic and stir it briefly in the pan. 1 tablespoon olive oil
  3. Add the canned tomatoes and crush them if they are whole. Half-fill the empty can with water and pour it into the pan. Add the tomato paste, herbs, bay leaves, sugar salt, and pepper, and stir very well.1 can tomatoes + ½ tomato can filled with water + 1 tablespoon tomato paste + 1 tablespoon dried thyme + 2 bay leaves + 1 teaspoon sugar + fine sea salt and ground black pepper
  4. Simmer tomato sauce: Bring to a boil and cook on a medium-high flame for about 15 minutes. Turn the heat down and continue cooking the tomato sauce, stirring occasionally, for about 15 minutes or until it thickens slightly. Adjust the taste with salt, pepper, and a little more sugar if necessary.
  5. Blend sauce: Remove the bay leaves from the sauce and blend the sauce with a blender until smooth.
Vegan stuffed peppers:
  1. Prepare bell peppers: Cut the top of the peppers and carefully remove the seeds. Bring a large pot of water to a boil, add a little salt and cook the peppers for 2 minutes. Drain well.4 red bell peppers
  2. Prepare vegetables: Cut the carrot and the zucchini into thin sticks and slice the mushrooms and the onion.1 carrot + 1 small zucchini + 6-7 mushrooms + 1 medium onion
  3. Saute vegetables: Heat the oil in a large pan, add the vegetables, sprinkle them with the sugar, and cook them, stirring often, for about 7-8 minutes or until most of the liquid released by the mushrooms is gone. Add salt and pepper to taste. Fill the peppers with the vegetable filling.2 tablespoons olive oil + 2 teaspoon sugar + fine sea salt and ground black pepper
  4. Simmer stuffed peppers: Pour the tomato sauce and vegetable broth into a pot large enough to hold the peppers. Bring to a simmer and add the tomato paste. Stir well, add more salt and pepper if necessary, then place the peppers in the sauce. Cover, turn the heat down to low, and cook the peppers, turning on the other side after half of the cooking time, for about 20 minutes or until soft but not mushy. Remove the lid from the pot and cook the peppers for 5 minutes more, allowing the sauce to thicken slightly.tomato sauce + 1⅓ cup vegetable broth/ 300 ml + 2 teaspoons tomato paste + fine sea salt and freshly ground black pepper
  5. Sprinkle with lots of fresh parsley and serve with mashed potatoes.fresh parsley

Nutrition Information

Serving 1stuffed pepper Calories 209kcal (10%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Sodium 1058mg (44%) Fiber 6g (24%) Sugar 15g (30%)

Nutrition Facts

Serving: 2-4

Amount Per Serving

Calories 209

% Daily Value*

Serving 1stuffed pepper
Calories 209kcal 10%
Carbohydrates 27g 9%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g 53%
Sodium 1058mg 44%
Fiber 6g 24%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.