Are you searching for a delicious, wholesome meal that checks all the boxes for both kosher and vegetarian diets? You’re in the right place!
Kosher vegetarian recipes are a celebration of fresh produce, vibrant flavors, and mindful cooking that respects dietary traditions. Whether you keep kosher for religious reasons or are simply looking to add more plant-based goodness to your routine, these recipes offer a world of possibilities.
Today, we’re spotlighting one of my absolute favorites: Kosher Vegetarian Stuffed Peppers. This dish is a colorful, protein-rich, and family-friendly meal that’s perfect for weeknight dinners, festive occasions, or meal prep.
It’s easy to make, endlessly adaptable, and naturally gluten-free. Read on for tips, nutrition facts, and creative variations to make this kosher vegetarian classic your own!
Why You’ll Love This Recipe
There’s so much to adore about these kosher vegetarian stuffed peppers. They’re not only beautiful on the plate, but also packed with flavor and nutrition.
Here’s why you’ll want to add this recipe to your regular rotation:
- Simple and Satisfying: The filling is hearty, balanced, and so easy to customize.
- Family-Approved: Even picky eaters will enjoy the sweet, roasted peppers and savory filling.
- Perfect for Make-Ahead: Stuffed peppers reheat wonderfully, making them ideal for meal prep or leftovers.
- Great for Entertaining: Their stunning presentation makes them a favorite for Shabbat dinners, holidays, and potlucks.
- Allergy-Friendly: Naturally gluten-free and nut-free, with vegan options available.
“Kosher vegetarian recipes are a beautiful bridge between tradition and modern plant-based cooking. They’re proof that you don’t have to choose between flavor and dietary needs!”
Ingredients
Here’s what you’ll need for these classic kosher vegetarian stuffed peppers. All ingredients are easy to find, and you may already have most of them on hand!
| Ingredient | Amount | Notes |
|---|---|---|
| Bell Peppers | 4 large | Any color – red, yellow, orange, or green |
| Cooked Rice | 2 cups | White, brown, or a mix; can substitute quinoa for extra protein |
| Canned Chickpeas | 1 can (15 oz) | Drained and rinsed (or use 1.5 cups cooked chickpeas) |
| Tomato Sauce | 1 cup | Unsweetened, kosher-certified |
| Onion | 1 medium | Finely chopped |
| Garlic Cloves | 3 | Minced |
| Carrot | 1 medium | Grated |
| Kosher Salt | 1 tsp | To taste |
| Black Pepper | 1/2 tsp | Freshly ground |
| Ground Cumin | 1 tsp | Optional, for warmth |
| Paprika | 1 tsp | Sweet or smoked |
| Fresh Parsley | 1/4 cup | Chopped, plus extra for garnish |
| Olive Oil | 2 tbsp | Extra virgin |
| Lemon Juice | 2 tbsp | Freshly squeezed |
| Shredded Cheese | 1 cup | Mozzarella or vegan cheese (optional for topping) |
Equipment
- Large Baking Dish (9×13-inch or similar size)
- Mixing Bowl
- Chef’s Knife and Cutting Board
- Large Skillet
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Aluminum Foil (for covering while baking)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with a little olive oil.
- Prepare the peppers: Slice the tops off each bell pepper and remove the seeds and membranes. If necessary, trim a thin slice off the bottom (without making a hole) so they stand upright.
- Cook aromatics and veggies: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and grated carrot. Sauté for about 5 minutes, until the onion is soft and fragrant.
- Mix the filling: In a large bowl, combine the sautéed vegetables, cooked rice, chickpeas, tomato sauce, kosher salt, black pepper, cumin, paprika, parsley, and lemon juice. Stir well to blend flavors.
- Stuff the peppers: Spoon the filling into the prepared bell peppers, pressing down gently to pack. Place the stuffed peppers upright in your baking dish.
- Add topping: If using cheese, sprinkle it evenly over the tops of the filled peppers.
- Bake: Cover the dish loosely with aluminum foil. Bake for 30 minutes, then uncover and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.
- Garnish and serve: Remove from oven. Let cool slightly, then garnish with extra chopped parsley. Serve warm, with a wedge of lemon on the side.
Tip: For extra flavor, drizzle a bit of tahini or plain yogurt (dairy or non-dairy) over each serving!
Tips & Variations
- Make it vegan: Simply omit the cheese or use your favorite vegan cheese alternative for a completely plant-based meal.
- Add more veggies: Stir in chopped spinach, kale, or zucchini to boost nutrition and texture.
- Swap grains: Try cooked quinoa, bulgur, or even cauliflower rice in place of regular rice.
- Spice it up: Add a pinch of crushed red pepper flakes or a dash of hot sauce for heat lovers.
- Change up the beans: Substitute black beans, lentils, or white beans for the chickpeas, depending on what you have.
- Meal prep friendly: Prepare the filling up to 2 days ahead and store in the fridge. Stuff and bake peppers just before serving.
- Freezer option: Cooked stuffed peppers freeze well. Cool completely, wrap tightly, and freeze up to 2 months. Reheat covered in the oven.
“Don’t be afraid to get creative! Kosher vegetarian recipes are endlessly versatile and perfect for using up whatever veggies or grains you have on hand.”
Looking for more vegetarian inspiration? You’ll love our Veg Maharashtrian Recipes: Easy & Delicious Meals and the crowd-pleasing Recipe Vegetarian Chopped Liver Made Easy and Delicious.
Nutrition Facts
Here’s a nutritional snapshot for one stuffed pepper (based on 4 servings, made with rice and chickpeas, without cheese):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 260 |
| Protein | 8g |
| Total Fat | 6g |
| Carbohydrates | 45g |
| Fiber | 8g |
| Sugar | 7g |
| Sodium | 620mg |
Note: Nutrition will vary based on ingredients and exact brands. Adding cheese will increase protein, fat, and calories slightly.
Chickpeas and rice together provide a complete protein, making these stuffed peppers a nourishing, filling meal for vegetarians!
Serving Suggestions
These stuffed peppers are a delicious centerpiece for any meal, but you can easily round out your table with a few simple sides. Here are some serving ideas:
- With a crisp salad: Pair with a fresh green salad tossed in lemony vinaigrette for a bright, refreshing contrast.
- With homemade bread: Serve alongside slices of warm, crusty challah or try this Vegan Bread Maker Recipe for Soft and Delicious Loaves.
- As part of a mezze spread: Include hummus, baba ganoush, olives, and pickled veggies for a festive Middle Eastern-inspired feast.
- With soup: Start with a bowl of hearty vegetable soup. For more ideas, see our High Protein Vegan Soup Recipes for Healthy Meals.
- With a cooling dip: Drizzle with tahini sauce or Greek yogurt (dairy or plant-based) for extra creaminess.
- For brunch: Top with a perfectly cooked egg or tofu scramble for a special weekend treat!
Conclusion
Cooking kosher vegetarian recipes is about more than just following dietary laws—it’s a wonderful way to explore new flavors, celebrate seasonal produce, and gather around the table with loved ones. These stuffed peppers are proof that plant-based meals can be both satisfying and festive, making them perfect for any occasion.
With just a few staple ingredients, you can create a nourishing dish that’s packed with color, flavor, and heart-healthy nutrition.
Whether you’re hosting a holiday meal, prepping for busy weeknights, or simply trying to eat more veggies, this recipe is sure to become a favorite. Don’t forget to experiment with your own variations and check out our other tasty ideas, like the Veggie Quesadilla Recipe Indian Style Easy & Delicious or the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.
Happy cooking, and b’tayavon—enjoy your meal!
📖 Recipe Card: Kosher Vegetarian Stuffed Peppers
Description: Colorful bell peppers are stuffed with a savory mixture of quinoa, vegetables, and spices, then baked to perfection. This dish is both hearty and satisfying, perfect for a kosher vegetarian meal.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT1H
Servings: 4 servings
Ingredients
- 4 large bell peppers, tops cut and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, diced
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions.
- In a skillet, heat olive oil over medium heat and sauté onion until soft.
- Add cherry tomatoes, chickpeas, cumin, paprika, salt, and pepper. Cook for 3-4 minutes.
- Stir cooked quinoa and parsley into the vegetable mixture.
- Stuff each bell pepper with the quinoa mixture and place in a baking dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes.
- Serve warm, garnished with extra parsley if desired.
Nutrition: Calories: 280 kcal | Protein: 9 g | Fat: 7 g | Carbs: 46 g
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