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Vegan Stuffed Peppers with Leftover Grains and Roasted Veggies

This dish transforms leftover grains and roasted vegetables into colorful, tender bell peppers filled with a savory mixture. The peppers are baked until soft and slightly caramelized, offering a cozy yet vibrant meal with a satisfying texture. It’s a forgiving, adaptable recipe perfect for repurposing fridge odds and ends into a hearty, inviting dish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red, firm and glossy
  • 1 tablespoon olive oil for sautéing
  • 2 cups leftover grains quinoa, rice, or a mix, cooked and cooled
  • 1 cup roasted vegetables chopped into small pieces
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika for depth of flavor
  • 1/2 cup tomato sauce or roasted red pepper sauce
  • 1/4 cup toasted pine nuts for crunch
  • to taste salt and pepper for seasoning
  • fresh herbs basil or parsley chopped, for garnish

Equipment

  • Baking dish
  • Sharp knife
  • Skillet
  • Spoon or spatula
  • Measuring Spoons and Cups

Method
 

  1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove seeds and membranes with a sharp knife, creating a hollow cavity.
  2. Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant—just about 30 seconds to 1 minute—and then stir in the chopped roasted vegetables and smoked paprika. Cook for about 5 minutes until everything is heated through and fragrant.
  3. Stir in the leftover grains and tomato sauce, mixing well to combine. Cook for another 2-3 minutes, allowing the flavors to meld and the filling to warm thoroughly. Season with salt and pepper to taste.
  4. Gently stuff each pepper with the grain and vegetable mixture, pressing down lightly to pack the filling in tightly. Place the stuffed peppers upright in a baking dish.
  5. Sprinkle the toasted pine nuts over the top of each stuffed pepper for added crunch and flavor. Cover the dish loosely with foil if desired to retain moisture.
  6. Bake the peppers uncovered for 25-30 minutes, or until the peppers are tender and slightly caramelized around the edges. You’ll hear gentle bubbling and see the peppers soften as they roast.
  7. Remove the dish from the oven and let the peppers rest for 5 minutes. Garnish with chopped fresh herbs for a bright finishing touch.
  8. Serve warm, enjoying the tender peppers and flavorful, hearty filling in each bite. The roasted aroma will fill your kitchen just as it’s ready to eat.

Notes

Feel free to customize the filling with different leftover vegetables or add a splash of hot sauce for extra heat. These peppers are best enjoyed fresh but can be stored in the fridge for up to two days and reheated in the oven.