Veggie Stuffed Peppers

Aug 9, 2011 at 10:25 p.m. ET

Traditionally stuffed with ground meat and rice, these vegan stuffed peppers are deliciously packed with onions, potatoes, sun-dried tomatoes, and olives. This is a yummy vegan rendition of the classic Mexican recipe.

Veggie Stuffed Peppers- Makes 6

Ingredients:

    • 2 tablespoons olive oil plus more for drizzling
    • 6 cups shredded baking potatoes
    • 1 large onion, quartered, thinly sliced
    • 3 cloves garlic, minced
    • 1/2 cup finely chopped sun-dried tomatoes
    • 1/2 cup sliced olives
    • Salt and freshly ground black pepper
    • 3 tablespoons finely chopped fresh parsley
    • 6 bell peppers, top sliced off, seeded


Directions:

  1. Preheat oven to 300 degrees F.

  2. Heat oil in a large saucepan over medium heat. Add potatoes and onion and cook, stirring often, for 5 minutes.

  3. Stir in garlic, tomatoes, and season with salt and pepper. Cook, stirring often, for 2 minutes. Stir in parsley.

  4. Blanch peppers in boiling water, drain, and pat dry with paper towels. Stuff potato mixture into peppers.

  5. Stand pepppers up in a baking dish. Drizzle with a little oil.

  6. Bake for 45 minutes or until the skin on the peppers is slightly charred. Serve hot.



Cook's note: Top peppers with shredded vegan cheese the last 15 minutes of cooking, if desired.

More delicious vegan recipes
Vegan albondigas
Stuffed Japanese eggplant
Roasted red pepper risotto with kidney beans

Comments