Vegan Stuffed Peppers with Mushrooms

Enjoy the comforting flavors of vegan stuffed peppers with mushrooms, a nostalgic dish that’s hearty, flavorful, and perfect for any meal.

Growing up in Moldova, the kitchen was the heart of our home, filled with the warmth of family and the comforting aroma of traditional dishes. One of my most cherished memories is the delicious stuffed bell peppers that my mom used to make. Originally, this recipe was made with meat, but as I’ve embraced a vegan lifestyle, I’ve adapted it to feature savory mushrooms instead. The result is a dish that’s just as hearty and satisfying, bringing the same sense of comfort and nostalgia.

A Recipe Close to My Heart

These stuffed bell peppers are more than just a meal; they are a connection to my roots and a reminder of simpler times. The combination of tender bell peppers, savory mushrooms, and perfectly cooked rice creates a dish that’s both hearty and satisfying. My mom’s version was always full of flavor, with the right balance of fresh dill, sweet carrots, and a hint of tanginess from the tomato sauce. Even now, the aroma of this dish brings back vivid memories of sitting around the dinner table with my family, enjoying this comforting meal together.

The Recipe

Ingredients:

• 5-7 bell peppers (any color you like)
• 2 cups rice
• 1 diced onion
• 1 tomato
• Mushrooms (White, Portobello, or Baby Bella)
• 1 shredded carrot
• Fresh dill
• Tomato sauce
• Salt & pepper to taste

Instructions:

1. Prep:
   • In a large bowl, add 2 cups of rice and pour boiling water over it. Let it sit for 30 minutes to soak.
   • While the rice is soaking, use a knife or a bell pepper corer to remove the core from the bell peppers, keeping the peppers whole.
2. Cooking:
   • Preheat a large pan, drizzle some oil, and add the diced onion and shredded carrot. Fry until golden.
   • In a separate pan, fry the mushrooms in a drizzle of oil.
   • Add the mushrooms and soaked rice to the large pan with the onions and carrots. Mix well.
   • Add the tomato sauce, salt, pepper, and fresh dill, and stir until everything is well combined.
   • Carefully fill the inside of each bell pepper with the rice mixture, then place them in a pot, facing up.
   • Fill the pot with water to cover the peppers and boil on medium heat for about 20 minutes.

Ways to Serve

These stuffed bell peppers are best enjoyed hot, straight out of the pot. In my family, we always served them with a generous dollop of sour cream on the side. The cool, creamy sour cream complements the warm, savory filling perfectly, creating a delightful contrast that enhances every bite. For a complete meal, pair the peppers with a simple salad or a slice of crusty bread to soak up any extra sauce.

Tips to Make it Better

1. Choose Your Peppers Wisely: While any color of bell pepper will work, I recommend using red or yellow peppers for a sweeter flavor that contrasts beautifully with the savory filling.
2. Add Extra Herbs: Fresh dill is essential, but you can also experiment with adding other herbs like parsley or cilantro for a different flavor profile.
3. Make It Ahead: The flavors in this dish develop even more when it’s made ahead of time. Prepare the stuffed peppers a day in advance and reheat them gently before serving.
4. Customize the Filling: While rice and mushrooms are traditional, you can add other vegetables like zucchini or eggplant to the filling for extra texture and flavor. Alternatively, for those who crave a taste closer to the original recipe, you can use Beyond Ground Meat instead of mushrooms. It offers a similar texture and flavor profile while keeping the dish entirely plant-based.
5. Bake for a Twist: For a slightly different texture, after boiling, transfer the stuffed peppers to an oven-safe dish, sprinkle with breadcrumbs or vegan cheese, and bake until the tops are golden and crispy.

Vegan Stuffed Peppers with Rice and Mushroom

Enjoy the comforting flavors of vegan stuffed peppers with rice and mushrooms, a nostalgic dish that's hearty, flavorful, and perfect for any meal.

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Equipment

• pepper corer, or knife

Ingredients  

• 5-7 bell peppers any color you like
• rice
• diced onion
• tomato
• mushrooms White, Portobello or Baby Bella
• shredded carrot
• fresh dill
• tomato sauce
• salt & pepper to taste

Instructions 

Prep

• In a large bowl, add 2 cups of rice, and pour boiling water over it. Let sit for 30 min to soak.
• Use a knife or a bell pepper corer to remove the core from the bell peppers while keeping the pepper whole.

Cooking

• Preheat a large pan, drizzle some oil and add the diced onion and shredded carrot. Fry until golden.
• In a separate pan, fry the mushrooms in a drizzle of oil.
• Add the mushrooms and the rice to the large pan and mix. Add the tomato sauce, salt, pepper and dill and mix well.
• Fill the inside of the bell pepper with the rice mix and place in a pot facing up.
• Fill the pot with water to cover the peppers. Boil on medium heat for about 20 minutes.

Serving

• Serve hot with sour cream

A Dish Full of Memories

Every time I make these stuffed bell peppers, I’m transported back to my childhood, where the simplest ingredients came together to create something truly special. This recipe is a beautiful reminder of the power of food to connect us with our past and with the people we love. Whether you’re making this dish for the first time or the hundredth, I hope it brings the same joy to your table that it always has to mine.

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