Vegan Stuffed Peppers


Today was great, I was handed 2 bags of produce on my way home from a friend who had some extras.  A couple heads of cabbage, a bag full of peppers, zucchini, green beans and broccoli.  It was the perfect gift, considering its the off season and I have about 3 weeks off from work starting yesterday.  Free food is a great gift!  My mind began to race with what I could do with all of these delicious treats.  I thought, cabbage, peppers…cabbage…cabbage, and peppers!?!? It’s like a blank canvas with rules of colors and size, appearing confining and simple, but somehow leads you to endless possibilities.



So I found a home for the peppers!!!  Use as many peppers as you want, I happen to have 6.   Preparation:  Dip each pepper, or all peppers into boiling water for 3 – 5 minutes each until they are slightly softened but still  have a stiffness to each pepper.  Dip immediately into cold water.  Then cut the tops off the peppers and de-seed.  Save tops for baking.



Now here is the fun part, and where the cabbage came into my peppers.  Stuffing the peppers has endless possibilities, and is a great way to get rid of produce in the fridge.  The beauty of stuff peppers, is that it can be stuffed with anything.  Try olives and almonds, quinoa, lentils, meat and rice, eggplant, a breakfast stuffed pepper or any vegetable combination from your wildest imagination.  This is what I happen to have in the fridge and I was trying to get rid of some food before going on vacation :)

Stuffing :

1 grated carrot

3 stalks celery halved and chopped

1 cup cooked lentils

1/2 a zucchini peeled and chopped

3 cloves garlic  diced

1 onion diced

1 elk burger (unless you are vegan)

1/2 cup chopped cabbage

Spices (flexible and optional)  Curry, Cumin, Chili Powder, Cayenne Red Pepper, Salt, Pepper, Garlic Salt…spice to taste and liking



Sautee: Sautee veggies and meat (optional) until softened, and meat is cooked through.  Start with meat and slowly add crunchiest to softest vegetables.  I like to start with onions and garlic, and cook until transparent.  Add spices in the last 10 minutes of cooking vegetables.

Cook: Stuff the peppers and place in a greased pan that will fit all of the peppers.  Replace tops of peppers.  Bake at 350 degrees for 25 minutes, or until the tops are slightly browned.

Stuffed peppers are an endless creative dish that allow for a great breakfast, lunch or dinner, reheat well, and you can make every one different, but cook all of them at the same time!


One Response to “Vegan Stuffed Peppers”

  1. Gluten Free Cabbage Breakfast Burrito | Gluten Free Blog:

    [...] Hollandaise Sauce.  Along with lots of cabbage sitting in my fridge, stuffing left overs from Vegan Stuffed Peppers, and even though I was creating delicious masterpieces for leftovers in my fridge, I somehow had [...]

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