This European-style vegan stuffed peppers recipe uses simple ingredients that together create a beautiful and nourishing meal.
I must admit that I wasn’t the biggest fan of peppers growing up. It was the only vegetable that I didn’t like. I don’t know why just the flavour was always unpleasant for me. Here in Australia, we call peppers capsicums.
As I got older, my taste buds have evolved, and now the taste of peppers isn’t so bad. It does, however, depend on how it’s prepared and which kind.
I quite like the banana variety and the red ones seem to be sweeter than the green and yellow variety (maybe it’s just me?) but stuffing them seems to be my favourite way to prepare them. Unless they are roasted with other vegetables and tossed through a salad like in this recipe.
Growing up in a vegetarian household we ate a lot of vegetables, and peppers were my dad’s favourite. He would eat them raw on top of a beautiful thick slice of Italian bread, with some butter and fresh garlic.
Also, the chargrilled variety that you can buy in a glass jar in oil were a favourite too. I personally wasn’t a fan of peppers when I was a kid, but they’re slowly growing on me.
Traditional recipes of stuffed peppers would normally have some form of ground meat, sausages and even cheese.
However, this is a vegetarian version that my mum taught me to make a few years ago that she had been making for decades.
Variations of these vegan stuffed peppers
This dish has so many different variations. But I personally really like it with buckwheat because the flavours work really well together. Plus, it’s so easy to make!
Alternatively, you can use rice, quinoa, or another grain of your choice. Just make sure if you’re using a grain that doesn’t have much flavour on its own as you can always add herbs, spices or vegetables to add depth.
What goes well with stuffed peppers?
There is a big range of things you can have with vegan stuffed peppers. Some of my favourite ways to enjoy it is:
- With mashed potatoes
- Roasted potatoes
- Green beans or broccolini
- Green salad
- Thick pieces of good-quality bread
- Or simply on their own!
Can you freeze stuffed peppers?
You certainly can! They freeze really well. It will hold flavour and shape well. Just thaw it out and pop it in the oven top heat up. Alternatively if you use a microwave, you can zap it in there.
These European-style vegan stuffed peppers are full of flavours and utilising only 10-ingredients, its a simple dish to put together. They're also hearty and beautiful to present at a dinner.
- 1/4 cup extra virgin olive oil
- 3 brown onions (around 300g), diced
- 1.5 cups roasted buckwheat*
- 3 garlic cloves, minced
- 1/2 tsp salt
- Chilli powder to taste
- 1 handful parsley, chopped
- 4 red peppers (1 kilo), use ones that are similar size to help with cooking evenly
- 1 tbsp cooking oil (I used brown rice bran oil)
- 1 litre vegetable stock (I have a jar of wet stock in the fridge that I made and dilute it with boiling water)
- 1 can of tomatoes (400 g)
- Heat the oil in a small saucepan on low and add the onion. Sauté for around 10 minutes until the onion starts to brown and caramelise.
- Add the roasted buckwheat, garlic, salt, chilli and parsley and cook for a further 2-3 minutes.
- Chop the peppers just far enough down to keep the centre attached to the top. This will create a nice lid for the pepper to help cook the buckwheat mixture inside. Once cut, clean the inside of any seeds and wash out.
- Stuff the peppers with just enough mixture to fill 3/4 of the pepper. Put the lid on top. As the buckwheat cooks, it will expand.
- Take a saucepan that will fit all 4 peppers inside but that it will be a firm fit. They need each other for support to stay upright. Add the oil in the pan and place the peppers side by side.
- Add the stock just enough to cover the peppers and with a spoon, add about 2-3 tablespoons of the liquid into each pepper and place the lid back on top.
- On medium heat, cook the peppers for 10 minutes, partially covering with the pot lid.
- Add about 1-2 tbs of the tomatoes to each pepper and the rest around with the stock, cooking for a further 10 minutes. Again, partially covering with the pot lid.
- You will know that it’s finished when the buckwheat is cooked.
- These are great on its own or serve with some bread or mashed potatoes. Lots of serving suggestions above.
* To roast the buckwheat, place in a frying pan for around 3-5 minutes until it starts browning and it begins releasing flavours, make sure you are stirring it to disperse the heat equally.
Other recipes you’ll love:
- Vegan Cabbage Rolls in Tomato Sauce
- Anna’s Rustic Eggplant Patties in Tomato Sauce
- Creamy Vegan Cauliflower Bake (7 Ingredients)
- Roasted Eggplant and Capsicum Buckwheat Salad
- Vegan Sweet Potato Gnocchi With a Capsicum Tomato Sauce (Gluten-Free)
Interested in more recipes?
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