Savory Stuffed Bell Peppers: A Festive, Cozy Dinner You’ll Love
Let me set the scene: It’s a chilly evening, the holidays are in full swing, and you’re craving something hearty, wholesome, and just a little indulgent. Enter these Savory Stuffed Bell Peppers, the ultimate comfort food that also feels festive enough for a holiday dinner table.
Stuffed with a savory blend of veggie sausage, fluffy rice, hearty vegetables, and melty vegan Parmesan, these peppers are nestled in a rich marinara sauce and topped with crispy breadcrumbs for the perfect finishing touch. They’re satisfying, flavorful, and secretly packed with good-for-you ingredients.
Why You’ll Love Them
These stuffed bell peppers are warm, cozy, and packed with flavor. They’re hearty enough to satisfy even the hungriest eaters while sneaking in plenty of veggies and plant-based goodness. Perfect for a festive holiday dinner or meal prep for the week ahead, they’re as versatile as they are delicious.
Make them your own by swapping out ingredients—try quinoa instead of rice or add a little spice with extra cayenne. If you give this recipe a try, let me know! Tag me on Instagram with your creations and let’s make this holiday season the coziest yet.
Stuffed Bell Peppers
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Equipment
- Saucepan
- sauté pan
- large bowl
- 9x13 baking dish
- medium pan
- potato masher
- a heatproof bowl
Ingredients
- 1 cup long grain white rice
- 2 cups water
Sauce
- 1 onion diced
- ½ cup celery diced
- ½ cup carrots diced
- 1 cup crimini mushrooms sliced
- 1 tbsp olive oil
- 2 cups marinara sauce
- 1 cup vegetable broth
- 1 tbsp red wine or red wine vinegar
- ½ tsp crushed red pepper flakes
- ½ tsp Italian spice blend
Peppers
- 1 lb veggie Italian sausage meat
- 1 can diced tomatoes 14 oz
- ¼ cup Italian parsley chopped
- 4 cloves garlic minced
- 2 tsp salt
- 1 tsp black pepper
- 1 pinch cayenne pepper
- 1 cup vegan Parmesan cheese
- 5 large bell peppers with the tops cut off
- ¼ cup gluten free bread crumbs
Instructions
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to simmer. Cover until rice is tender and liquid has been absorbed about 15 minutes. Set rice to the side. Meanwhile, preheat the oven to 375℉
- Prepare the sauce. Sauté half of the minced garlic, salt, pepper, chili flakes, Italian seasoning, onion, celery, carrots, mushrooms with olive oil over medium high heat until the vegetables begin to soften about five minutes. Transfer half of the vegetables to a large bowl and set aside.
- Next, into the saucepan add the marinara sauce, vegetable broth and red wine and simmer for one minute. Pour the sauce mixture into a 9x13 baking dish and set aside.
- In a medium pan over medium high heat, pour 1 tablespoon olive oil into pan. Next add half of the minced garlic, salt and pepper. Next add the veggie meat and mash with a potato masher to create crumbles. Sauté veggie meat for approximately 5 minutes then set aside in a heat proof bowl.
- Using a large mixing bowl, combine cooked ground veggie meat, tomatoes, Italian parsley, salt, black pepper, and cayenne pepper into the bowl reserved with the carrot, celery, onion, and mushroom mixture. Stir in the cooked rice and Vegan Parmesan cheese.
- Stuff the bell peppers with the veggie meat mixture. Arrange the stuffed bell pepper halves in the baking dish over the tomato sauce. Sprinkle with the remaining cheese and cover the baking dish with aluminum foil and bake at 375℉ degrees for 45 minutes.
- Remove the stuffed peppers from the oven. Next set your over to broil. While oven heat is adjusting, sprinkle the stuffed peppers with a little bit more Parmesan cheese and bread crumbs and place back in the oven under broil for one minute. Garnish with Italian parsley, serve and enjoy.
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More About This Recipe
Tips for the Perfect Stuffed Peppers
- Choose the Right Peppers: Look for large, firm bell peppers that can hold a generous amount of filling. Red and yellow peppers are sweeter, while green peppers have a slightly tangier flavor.
- Pre-Cook the Rice: Cooking the rice ahead ensures it’s perfectly fluffy and absorbs all the flavors of the filling.
Crispy Topping Hack: To get that golden, crispy breadcrumb topping, broil the stuffed peppers for just a minute after baking. Keep a close eye on them, though—they brown quickly! - Make Ahead: Prepare the filling and stuff the peppers in advance. Cover and refrigerate them, then bake when you’re ready for an easy, stress-free dinner.
Kitchen Tools You’ll Need
- Large Mixing Bowl: Essential for combining the filling ingredients.
- 9x13 Baking Dish: Perfect for holding the peppers and marinara sauce.
- Potato Masher: Great for breaking up the veggie sausage into crumbles.
- Aluminum Foil: Keeps the peppers moist and tender during baking.
Why These Stuffed Peppers are Good for You
Yes, they’re comforting and delicious, but these stuffed peppers are also packed with nutrients. Here’s why you can feel great about enjoying them:
- Bell Peppers: A Vitamin C Powerhouse
Bell peppers are one of the best sources of vitamin C, which supports immune health, helps the body absorb iron, and promotes glowing skin. For women over 50, vitamin C plays a key role in collagen production, keeping skin healthy and joints strong. - Vegetables Galore
This recipe is loaded with vegetables like carrots, celery, and mushrooms, all of which provide fiber to support digestion and keep you feeling full longer. Fiber is especially important for heart health and maintaining healthy cholesterol levels. - Vegan Parmesan and Veggie Sausage
These plant-based ingredients are not only delicious but also provide a lighter alternative to traditional meat and cheese. Vegan Parmesan often contains nutritional yeast, which is high in B vitamins and supports energy production and a healthy nervous system.