Vegetarian stuffed peppers, easy and delicious

Stuffed peppers are a classic of Mediterranean cuisine and a typical tapas and starter dish in many bars and taverns in this area: peppers stuffed with rice, cod, tuna… However, we can find recipes for different stuffed peppers in many other cuisines of the worldas in North American, Mexican, Guatemalan, Hong Kong cuisine and also from Central European or Middle Eastern countries.

Here we will tell you how stuffed peppers are made, what peppers are used and what fillings are the most common, but above all we will give you ideas to make vegetarian stuffed peppers and we will give you three recipes for healthy and nutritious stuffed peppers so you can start enjoying them right away.

How to make stuffed peppers

To prepare stuffed peppers, different varieties of peppers can be used: green, red, yellow, long, round, small, sweet or spicy peppers, fresh peppers or piquillo-type peppers from the boat. To fill them, they can be cut in half or used whole.

A wide variety of fillers can be used. The most common fillings They are rice, meat, fish, cheese, vegetables or thick sauces.

Once they have been filled in,they can be gratin in the oven, batter or fry and serve with different sauces, such as tomato sauce, pepper sauce, pesto…

In vegan or vegetarian cooking there are also many options. We can fill the peppers with all kinds of vegetables, legumes, a vegan béchamel or vegetable proteins. The important is make sure the filling is juicy and season it well.

3 scrumptious vegetarian stuffed pepper recipes

Here are three stuffed pepper recipes to try. They do not have meat or fish, but all three are delicious, very nutritious and rich in protein.

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Burrito-style stuffed peppers

This red bean and rice stuffed peppers recipe has all the flavors of the burrito, but is presented in a slightly different way.

INGREDIENTS FOR 4 PEOPLE

4 small red or green peppers 300 g cooked red kidney beans 200 g cooked brown rice 75 g corn 300 g fresh or canned diced tomatoes 1 onion 2 cloves of garlic 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon oregano 1 teaspoon cayenne 1 teaspoon maple syrup or a pinch of stevia (optional) 8 tablespoons coriander 1 tablespoon nutritional yeast 200 g melting cheese (shredded dairy or vegan) 1 avocado 1 lime salt

PREPARATION (20′ + 40′ cooking):

Preheat the oven at 200 degrees and line a baking tray with parchment paper. Wash the peppers, cut them in half and remove the seeds. Bake the peppers for 20 minutes.Meanwhile, prepare the filling. Peel and chop the onion and garlic.In a frying pan, heat the oil. Add the onion and garlic and fry for about 7 minutes until transparent.add the spices and cook about 30 seconds to aromatize the oil. Add the tomatoes, nutritional yeast, salt, sweetener if you are going to use it, and the beans and cook for about 20 minutes.Add rice and corn, mix and turn off the heat. Save 2 tablespoons of the cilantro for garnish and mix the rest into the filling along with half the cheese. Rectify the salt.stuff the peppers with the filling, sprinkle with the rest of the cheese and hpee 10 more minutes.Serve with fresh cilantro, lime and avocado pieces.

Piquillo peppers stuffed with mushrooms and spinach with romesco sauce (vegan recipe)

Stuffed piquillo peppers are a classic starter in Mediterranean cuisine. In this recipe you have them in a much healthier version, stuffed with vegetables and ideal for any celebration.

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INGREDIENTS FOR 4 PEOPLE

18 piquillo peppers200 g of mushrooms100 g of spinach60 g of almond flour400 ml of almond drinkhalf an onion3 cloves of garlic4 tablespoons of toasted almonds2 tablespoons of dried tomatoes in oil6 tablespoons of olive oil1 teaspoon of wine vinegara pinch of nutmega pinch of black pepper a pinch of paprika a pinch of salt parsley to decorate 2 tablespoons of almond slices to decorate

PREPARATION (30′ + 40′ cooking):

prepare the vegetable. Peel and chop the onion and garlic. Chop the mushrooms. Remove the stem from the spinach and chop finely.In a frying pan, heat 2 tablespoons of olive oil. Add the onion and 2 garlic cloves and cook for about 7 minutes.Add the mushrooms, a pinch of salt and cook about 10 minutes.Add the flour of almonds, give it a couple of turns in the pan and add 350 ml of almond drink. Add black pepper and nutmeg and cook 10 minutes. Add spinach and cook 2 more minutes. Salt rectification.Spread this béchamel of mushrooms and spinach on a baking sheet and let cool. Preheat the oven at 200 degrees and line a tray with parchment paper.Reserve 6 peppers and fill in the rest with the béchamel Place on a baking tray and bake for 8 minutes.To make the romesco saucecrush the reserved peppers with the toasted almonds, the dried tomatoes in oil, 1 clove of garlic, the wine vinegar, 2 tablespoons of almond drink, 4 tablespoons of olive oil, paprika and salt. Rectify salt and serve the peppers with the sauce, chopped parsley and sliced almonds.

Peppers stuffed with tofu and pesto zucchini

Here is a recipe for vegetarian stuffed peppers that is ideal as a starter for your barbecue or dinner with friends or family.

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INGREDIENTS FOR 4 PEOPLE

8 small or 4 medium peppers2 tablespoons of oil1 onionhalf zucchini400 g of firm tofu1 clove of garlic1 handful of fresh basil1 handful of fresh parsley2 tablespoons of vegetable drink4 tablespoons of nutritional yeast50 g of pine nuts or almonds2 tablespoons of oilblack pepper2 teaspoons of salt

PREPARATION (10′ + 50′ cooking time):

Preheat the oven at 180 degrees.wash the peppers and cut the top and remove the seeds to fill them. Peel and chop the onion. Cut the zucchini lengthwise and into slices.In a frying pan, heat the oil. Add the onion and a pinch of salt and fry for 5 minutes. Add the zucchini and cook for another 5 minutes.In a food processor, crush the tofu together with the garlic, herbs, nutritional yeast, salt, vegetable drink, oil and pine nuts and almonds. Add the cooked zucchini and pulse a couple more times. You should get a textured mix. Be careful not to crush too much.fill the peppers, spread with a little oil and bake about 40 minutes until the peppers are cooked.

For a complete dish, serve with a salad and a cereal like quinoa.