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Stuffed Red Peppers

Stuffed Red Peppers

Serves: 4

Category: Main Dishes - Vegan
Author: Beth Siegelbaum

Average Rating: 
Rated by: 7 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Pretty and festive yet hearty and satisfying, these stuffed red peppers are a great idea for any holiday table. Pair them with some greens for a perfect presentation!

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1 red onion, finely chopped
4 cloves garlic, minced
1 carrot, diced
4 large mushrooms, diced
1 small cherry pepper or other fresh chili pepper, diced (see note)
2 small zucchini or yellow squash, diced
1 small eggplant, peeled if desired, diced
2 medium tomatoes, diced
1/3 cup bulgur wheat
1 tablespoon nutritional yeast
1 teaspoon coconut aminos
2 teaspoons salt-free Italian seasoning blend
4 large red bell peppers


Heat 2-3 tablespoons of water in a large pot and saute the onions and garlic for 2 minutes. Add the carrots, mushrooms, pepper, zucchini, eggplant and tomato and cook for 5 minutes. Add the bulgur wheat, nutritional yeast, coconut aminos and seasoning blend. Stir and continue to simmer about 10 more minutes, or until vegetables are tender.

Preheat oven to 325 degrees F. Cut off the tops of the red bell peppers and remove all seeds and ribs. Spoon the vegetable mixture into the cavities, packing lightly. Stand on a baking tray and bake for 30 minutes.

Note: Heat levels of different chili peppers vary. Adjust the amount used based on the type of pepper and your taste.

Calories 181; Protein 8 g; Carbohydrates 38 g; Sugars 16 g; Total Fat 1.4 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 69 mg; Fiber 12.7 g; Beta-Carotene 4586 ug; Vitamin C 251 mg; Calcium 74 mg; Iron 2.3 mg; Folate 145 ug; Magnesium 86 mg; Potassium 1199 mg; Zinc 1.9 mg; Selenium 6.8 ug

Comments (7):



12/01/2012 09:29 AM

Rated this recipe:

I received a box of fresh veggies every week all summer from a CSA. I had to be flexible since I didn't know what would be in the box each week. This was one of my concoctions that turned out so good that I wanted to share it.


06/26/2014 07:09 PM

Rated this recipe:

Thanks for sharing this, Beth. It was delicious! I used farro instead of bulgur, since I had it on hand. Instead of the Bragg's, I served this dish with Asparagus with Orange Sauce and used the extra juice / sauce to serve over the peppers. Delicious!


06/15/2015 01:24 PM

Rated this recipe:

Thanks for the delicious recipe! It was awesome even my SAD eating family members loved it!
I give it 5 stars give Us more of UR great recipes Beth


06/29/2016 01:01 AM

Rated this recipe:

Loved this recipe added the zest and juice of 2 lemons and a bunch of coriander (your cilantro) blitzed in vitamix. Replaced wheat product with tinned lentils. Its a winner.


12/04/2018 05:58 PM

Rated this recipe: (no rating)

It would be helpful to include a gluten free alternative for the Bulger in this receipe and other receipes with various forms of wheat in them.  Thanks.  I'll try Quinoa.


12/11/2018 06:45 PM

Rated this recipe:

I have always loved stuffed peppers. Delicious!


01/10/2019 10:05 AM

Rated this recipe: (no rating)

Flipping Amazing :)