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Italian Vegetarian Stuffed Peppers Recipe

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Hands down the best meatless stuffed bell peppers recipe. Pure vegetarian, easy and healthy made with mushrooms and risotto rice instead of ground chicken or meat, cooked Italian style in a San Marzano tomato sauce.

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Ingredients

– Bell peppers – Risotto rice – Wild mushrooms – Onion – Fennel seeds – Virgin olive oil – Thyme -leaves only – Sprigs thyme – Italian flat leaf parsley – Paprika – San Marzano tomatoes – Vegetable stock – Bay leaves – Sour cream or greek yogurt  – Sea salt – Black pepper

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Preheat your oven to 375" F or just cook them on the stovetop.

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Instructions:

Rinse the peppers and cut the tops and empty the seeds and membrane. Reserve the clean tops also, you’ll need to place them back on top after you fill the peppers.

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Crush the tomatoes with your hands and add a layer with juices to the bottom of a large enameled cast iron pan.

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In a large saute pan heat up the olive oil and saute the onion with a pinch of sea salt until softened and translucent. Add the fennel seeds + a pinch of chili flakes for heat if desired.

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Stir in the risotto rice and let cook together for about 5 min. Mix in the mushrooms (or you can use chopped up rehydrated soy curls) and stir with a wooden spoon.

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