Vegan Stuffed Bell Peppers

For an easy vegan comfort food dinner make my Vegan Stuffed Bell Peppers filled with rice, chickpea mushroom spaghetti sauce and topped with crispy breadcrumbs and melty vegan cheese. These vegan stuffed bell peppers are filled with rice, chickpeas, mushrooms and leftover marinara or spaghetti sauce, which makes this is a great recipe for using up leftover pasta sauce. The recipe is so simple yet super delicious and also wholesome and healthy. So, if you’re looking for a new go-to, easy and delicious lunch or weeknight dinner option, this recipe just might be the one for you. Plus, the leftovers reheat well, so you can pack them for lunch the next day!

When it comes to dinner time, I find that keeping things simple is key.What I love about this stuffed bell peppers recipe, is that is uses simple ingredients that are packed with flavor, which brings me to the topping! Bread crumbs and shredded cheese! Crispy, cheesy, YUM! The bell peppers are baked until tender and the filling is just pure yummy… the rice mixed with cheese and marinara sauce. Everything is just so well-balanced.

Ingredients:

2 bell peppers

1 1/2 cup (240 g) cooked white rice (3/4 cup uncooked will make about 1.5 cups cooked)

For the sauce

1 tablespoon olive oil

1 sweet white onion or red onion chopped

2 bay leaves (optional)

3 large garlic cloves chopped

1/2 tsp black pepper

1/2 to 3/4 tsp salt depends on salt content in sauce

1 very ripe diced tomato

2-3 tsp Italian seasonings basil, oregano, thyme

1 cup thinly sliced mushroom

2 cups (710 ml) spaghetti or marinara sauce

1 tablespoon brown sugar

3/4 Cup cooked chickpeas (Half of 15 oz jar drained) or use 1/2 cup veggie crumbles or omit

For the topping:

1/2 cup (80 g) breadcrumbs

1/4 tsp garlic powder

3/4 cup (120 g) shredded vegan cheese I use a mix of vegan mozzarella and Parmesan cheese

2 tsp olive oil