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Vegetarian stuffed peppers

I have some gorgeous peppers and want to stuff them, perhaps using tofu as a base, but not necessarily. I can use some grain, but don't want it to be primarily grain based.
Any favorite stuffings? We don't love quinoa.
I don't need method, just ingredient ideas.

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  1. What about stuffing with a tofu scramble? A semi firm tofu, nutritional yeast, grated veggies like carrot and zucchini, whatever herbs and spices you have on hand.

    Or this roasted corn tabouli- you could cut the bulgar but half and add in chickpeas instead....
    http://whiteonricecouple.com/recipes/...

    Or a tempeh crumbles and black beans mexican mix with shredded veggies, salsa, and top with cheese or daiya the last few min of baking.

    Or layer inside a lentil/walnut mix, then a layer of hummus, then chopped veggies, olives, hummus, and another veggie layer.

    3 Replies
    1. re: Ttrockwood

      Where did the edit button go??
      Anyways, i *think* you're ok with eggs... If so you could do a wilted spinach and onion mix to fill the pepper halfway, bake for half the total time, add an egg per pepper, and finish baking until the egg is as done as you like it....

      1. re: Ttrockwood

        That's interesting. Yes, I am ok with eggs ( actually an omnivore who eats about half vegetarian meals).

        1. re: magiesmom

          I *thought* so but sometimes my memory blanks out...! My sister does the egg version often with a cooked rice and veggie mix in the bottom, sometimes tomato sauce in the pan they're all cooking in too.

    2. Shredded cabbage, diced water chestnuts, shiitake mushrooms, rough chopped gingko berries, goji berries and some chopped walnuts.

      1 Reply
      1. I decided to stuff them with ratatouille and French feta.

        2 Replies
        1. re: magiesmom

          All out of ginko berries...? ;)

          Sounds like a delicious combo!

          1. re: Ttrockwood

            It worked really well. I will try the rice and egg and greens one when I have bell peppers because the cubanelles are tricky to stuff.

        2. I always use brown basmati rice in stuffed peppers, because it's got so much flavor of its own.

          For vegetarian, I sauté onion, garlic, celery, pepper, etc. and add equal amounts of cooked rice and cooked lentils, then maybe some tomatoes or vegetable broth.

          And they freeze & reheat pretty well!

          1. I stuff peppers (I prefer mini peppers but any kind would work) with a mixture of toasted homemade breadcrumbs, chopped olives and capers, raisins or another chopped dried fruit, pine nuts or almonds, lots of parsley and any other herbs you have on hand, red onion/shallot or scallion, and just enough olive oil to bind. You can use proportionately more of the stuffing "goodies" and less breadcrumbs to make it less grain-focused. Pre-bake the peppers for about 10-15 minutes, stuff, and then bake for another 20 minutes or so until the stuffing looks crunchy on top.

            4 Replies
            1. re: DevorahL

              That sounds interesting for a winter version. I can see these for an app with the mini peppers.
              I never pre bake or parboil peppers though.

              1. re: magiesmom

                Yeah, I usually make them as an app, either by cutting the tops off of mini peppers and stuffing them, or by choosing small bell peppers and slicing them in half through the stem. I don't know if you need to prebake necessarily, I've always done it and it works, but I wouldn't be surprised if you can skip it.

                1. re: DevorahL

                  I've made stuffed peppers many times. I never prebake --just slice in half as you mentioned -- and they always turn out fine.
                  I like your stuffing idea. I generally use brown rice, chickpeas & Middle Eastern spicing. Time to try something new :).

                  1. re: almond tree

                    We absolutely loved the ratatouille stuffing. I am going to make a big batch with bulgur today for freezing . Will add some chick peas.