Green peppers, also known as bell peppers, are a vibrant and crunchy vegetable that deserves a spotlight in vegetarian cooking. Their slightly bitter, fresh flavor and firm texture make them incredibly versatile in a variety of dishes.
Whether stuffed, sautéed, roasted, or incorporated into stews and salads, green peppers add a pop of color and a nutritious boost to any meal. For vegetarians, they are a fantastic ingredient that pairs beautifully with grains, legumes, cheeses, and spices.
In this post, we’ll explore several delightful green pepper recipes that are entirely vegetarian, easy to prepare, and packed with flavor. From classic stuffed peppers to creative stir-fries and fresh salads, these recipes not only highlight the versatility of green peppers but also inspire you to make the most of seasonal produce.
Get ready to rediscover green peppers as a star ingredient in your kitchen!
Why You’ll Love This Recipe
Green peppers are not only colorful and tasty but also full of vitamins A, C, and antioxidants that support a healthy diet. These vegetarian recipes are perfect for anyone looking to enjoy wholesome, plant-based meals that don’t sacrifice flavor.
They are easy to customize with your favorite herbs and spices, making them suitable for various global cuisines.
Additionally, these dishes are great for meal prep, quick weeknight dinners, or impressive dishes for guests. The recipes use simple ingredients you probably already have in your pantry and refrigerator, so you can whip up a nutritious meal without any hassle.
Ingredients
- Green bell peppers (medium-sized) – 4 to 6, depending on the recipe
- Olive oil – 2 to 3 tablespoons
- Onion – 1 medium, finely chopped
- Garlic cloves – 2 to 3, minced
- Cooked rice or quinoa – 1 to 1½ cups
- Black beans or chickpeas – 1 cup, rinsed and drained
- Diced tomatoes – 1 cup (fresh or canned)
- Shredded cheese or vegan cheese – ½ cup (optional)
- Fresh herbs (parsley, cilantro, or basil) – 2 tablespoons, chopped
- Ground cumin – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Salt and pepper – to taste
- Lemon or lime juice – 1 tablespoon
- Vegetable broth – ¼ cup (optional for moisture)
Equipment
- Baking dish or casserole pan
- Large skillet or sauté pan
- Mixing bowls
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil (optional)
Instructions
- Prepare the peppers: Wash the green bell peppers and slice off the tops. Carefully remove the seeds and membranes inside, creating hollow shells perfect for stuffing. Set aside the tops for garnish or chopping.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until they soften and become fragrant, about 3-4 minutes.
- Add spices and beans: Stir in the ground cumin and smoked paprika, letting the spices toast slightly. Then add the black beans or chickpeas and diced tomatoes. Cook for another 5 minutes, allowing all flavors to meld.
- Mix the filling: In a mixing bowl, combine the sautéed vegetable and bean mixture with cooked rice or quinoa. Add fresh herbs, salt, pepper, and lemon juice. Mix thoroughly to combine.
- Stuff the peppers: Spoon the filling into each hollowed green pepper, packing it down gently but firmly. Place the stuffed peppers upright in a baking dish. If desired, sprinkle shredded cheese or vegan cheese on top.
- Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly and golden.
- Serve: Let the stuffed peppers cool for a few minutes before serving. Garnish with additional fresh herbs or a squeeze of fresh lemon juice for brightness.
Tips & Variations
“For a spicier twist, add diced jalapeños or a pinch of cayenne pepper to the filling.”
You can easily vary these recipes by swapping the beans for lentils or adding chopped mushrooms for an earthy flavor. For a Mediterranean flair, try adding olives, sun-dried tomatoes, and crumbled feta cheese (or vegan feta).
Roasted green peppers can also be used in salads or as a topping for flatbreads and pizzas.
For a quick weeknight meal, try slow cooker vegetarian recipes featuring green peppers or explore Vegetarian Tex Mex Recipes for more bold and flavorful ideas.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 8g |
| Carbohydrates | 38g |
| Dietary Fiber | 9g |
| Fat | 5g |
| Vitamin C | 120% DV |
| Vitamin A | 15% DV |
| Iron | 12% DV |
Serving Suggestions
Serve these stuffed green peppers alongside a crisp green salad or a bowl of hearty soup for a complete meal. They also pair wonderfully with crusty bread or a light pasta dish tossed with vegan bechamel sauce to add creaminess without dairy.
For a fun twist, slice leftover stuffed peppers and use them as a filling for wraps or tacos. They also make a great topping for baked potatoes or grain bowls.
Delicious Green Pepper Vegetarian Recipes to Try
Classic Vegetarian Stuffed Green Peppers
A traditional recipe filled with rice, beans, tomatoes, and herbs, baked to perfection. Ideal for a comforting dinner that everyone will love.
Green Pepper and Chickpea Stir-Fry
This quick stir-fry features sliced green peppers, chickpeas, onions, and a savory soy-ginger sauce. Serve over steamed rice or noodles for a nutritious meal.
Roasted Green Pepper Salad with Feta
Roast green peppers until tender and smoky, then toss with fresh herbs, lemon juice, and crumbled feta cheese. Perfect as a side dish or light lunch.
Green Pepper and Quinoa Bowl
Fill a bowl with cooked quinoa, diced green peppers, black beans, corn, and avocado. Drizzle with a zesty lime dressing for a refreshing and filling meal.
Vegetarian Green Pepper Soup
A creamy, blended soup with roasted green peppers, potatoes, onions, and vegetable broth. Serve hot with a slice of warm bread.
For more inspiration, check out Recipes with Spinach Vegetarian or explore Vegetarian Swiss Chard Recipes for Healthy Meals to complement your green pepper creations.
Conclusion
Green peppers are a fantastic ingredient for anyone embracing vegetarian cooking, offering vibrant color, wonderful texture, and a wealth of nutrients. The recipes shared here are designed to be approachable for cooks of all skill levels and adaptable to your taste preferences and pantry staples.
Whether you’re stuffing them with grains and beans, tossing them in a stir-fry, or roasting them for a salad, green peppers bring a fresh and flavorful element to your meals.
By incorporating these vegetarian green pepper recipes into your culinary repertoire, you’ll enjoy meals that are not only delicious but also nourishing and visually appealing. Don’t forget to explore our other recipes such as Vegetarian Date Cake Recipe for dessert and Vegan Bread Machine Recipe for fresh homemade bread to round out your dining experience.
📖 Recipe Card: Stuffed Green Peppers Vegetarian
Description: A flavorful and healthy vegetarian dish featuring green peppers stuffed with a savory rice and vegetable mixture. Perfect as a main or side dish for any meal.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 4 servings
Ingredients
- 4 large green bell peppers
- 1 cup cooked brown rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off green peppers and remove seeds.
- Heat olive oil in a pan, sauté onion and garlic until soft.
- Add cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper; mix well.
- Stuff each green pepper with the rice mixture.
- Place peppers upright in a baking dish and cover with foil.
- Bake for 30 minutes.
- Remove foil, sprinkle cheese on top of each pepper.
- Bake uncovered for an additional 10 minutes until cheese melts.
- Serve warm.
Nutrition: Calories: 280 kcal | Protein: 12 g | Fat: 8 g | Carbs: 40 g
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