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Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Satisfying Vegetarian Stuffed Peppers with brown rice, spinach, mushrooms, and tofu—a deliciously easy dinner option.
Ingredients:
  • 3/4 cup uncooked long-grain brown rice
  • 6 large red, orange, or yellow bell peppers
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 large cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons smoked paprika
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 8 ounces button mushrooms, sliced then roughly chopped
  • 1 cup low-sodium vegetable stock or water
  • 8 ounces firm tofu, drained and cut into 1/2-inch cubes
  • 2 packed cups baby spinach
  • 1 tablespoon lemon juice
  • 5 ounces Gruyère cheese, grated
Instructions:
  • Preheat your oven to 400°F for a perfect cooking environment.
  • Prepare the rice: Boil a pot of water until bubbling. Add rice and cook until tender, approximately 40 minutes. Drain thoroughly and set aside for later use in filling.
  • Prepare the peppers by removing the tops, seeds, and membranes. Place them upright in a 9x13-inch baking pan.
  • Prepare the filling: Heat olive oil in a large skillet over medium-high heat. Sauté onion until tender, about 5 minutes. Add garlic, cumin, paprika, salt, pepper, carrots, celery, and mushrooms. Sauté briefly and pour in broth or water. Simmer gently over medium or medium-low heat, stirring occasionally, until vegetables are almost tender, about 10 minutes. If needed, add a few tablespoons of water to keep moist. Remove from heat and fold in cooked rice, tofu, spinach, and lemon juice. Mix in cheese, taste, and adjust salt if necessary.
  • Fill the peppers generously with the delicious filling, allowing it to mound slightly above the peppers. Any leftover filling can be enjoyed separately as a tasty bonus.
  • Place the pepper tops back on and bake until the peppers are tender and slightly wrinkled, for about 35 to 40 minutes. Serve the deliciously roasted peppers warm. Enjoy! If you enjoyed this recipe, please leave us a review below!

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