Stuffed Bell Peppers – Easy Vegan Recipe

Peel one whole small eggplant and cut it into small pieces.

Cube one whole summer squash (yellow squash) without peeling.

Dice one large white or yellow onion.

Mince 2 large garlic cloves and set aside.

Cut the tops off of 5 bell peppers of various colors.

Boil 1 cup of rice according to package directions and set aside.

Heat a large skillet on medium to medium-high heat and add 2 tablespoons of olive oil.

Add the diced onion to the skillet and sauté for about 5 to 6 minutes until softened.

Add the eggplant, yellow squash, and mushrooms to the skillet and sauté for about 10 minutes.

Add the minced garlic midway through sautéing to prevent burning.

Season the mixture with 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of cayenne pepper.

Stir in 1 cup of organic tomato sauce and let simmer on low for about 15 minutes, adding vegetable broth or water if the sauce gets too thick.

Turn off the heat and incorporate the cooked rice into the vegetable mixture.

Use a spoon to stuff the bell peppers tightly with the mixture.

Add 1/2 cup of water to the bottom of a glass baking dish to prevent sticking.

Bake the stuffed peppers at 375°F for about 45 minutes.

Equipment Needed

Dietary

Allergens