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Vegan Stuffed Peppers

Here's how easy it is to prepare some peppers stuffed with fasting, according to a recipe that can't go wrong.

Servings: 8


  • Prep Time: 15 mins
  • Cook Time: 1 hours 10 mins
  • Total Time: 1 hours 25 mins




  • 7 pieces of bell pepper
  • 500 g mushrooms
  • 100 g of rice
  • 1 large onion
  • 2 cloves garlic
  • 1 large carrot
  • 2 tablespoons olive oil
  • 1 bunch of parsley
  • 100 ml tomato puree
  • salt
  • pepper


  1. Prepare the peppers for the filling: Cut the “caps” of each pepper and clean the bottom of the seeds, using a teaspoon.
  2.  Heat the oil in a pan and cook the chopped onion as small as possible, together with the chopped garlic.
  3. When the onion becomes translucent, add the diced mushrooms and stir continuously until the mushrooms change color completely.
  4. Add over 2-3 tablespoons of tomato puree and the rest of the ingredients: washed rice, grated carrot, finely chopped parsley, salt and pepper.
  5. Fill the peppers with this composition and place them in a heat-resistant tray.
  6. Next to them, pour the water combined with the rest of the tomato sauce, up to half their height.
  7. Place the pan with the stuffed peppers in the oven for 70-80 minutes, at 160 degrees, or until the peppers are browned.
  8. Turn them halfway through the cooking time and serve the stuffed peppers along with the polenta and a little dill sprinkled on top.


Good appetite!