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Stuffed bell peppers (vegan)

What's for lunch you ask? A bouquet of stuffed bell peppers!

These pretty babies are stuffed with brown rice, chickpeas, spinach, mushrooms and tomato sauce and are packed with all the wholesome nutrition your body needs!

The best part is, it will take you 20 minutes to prep - leave the rest of the magic for the oven!

Vegan stuffed bell peppers

All you need is (for 8 to 10 bell peppers):


- 1 cup brown rice

- 1 cup organic ready-to-eat chickpeas

- 2 cups baby spinach

- 1 cup white baby mushrooms

- 2-3 spring onions

- Ready tomato sauce (I used Jamie Oliver's tomato basil 400g sauce)

- 2 tsp salt

- 1/2 tsp pepper

- 3 tbsp olive oil

- 8 to 10 bell peppers (different colors and sizes)


1- Pre-heat oven to 180 degrees C

2- Mix all stuffing ingredients in a bowl, stir well

3- Chop off the tops of the bell peppers, de-seed and wash from the inside and outside. Keep the tops.

4- Stuff the bell peppers and place in a pyrex

5- Add hot water in the pyrex (outside the bell peppers) to cover at least half the pyrex, cover with aluminum foil and place in the oven for 1.5 hours. Check on it every once in a week and stir the rice in the bell peppers for faster cooking.

Note: you may need to keep them in slightly longer (approximately 2 hours at most) for the brown rice to be fully cooked through. Once fully cooked, the water would have almost disappeared. Remove the bell peppers from the pyrex and place in a serving plate. Leave to cool down for about 10-15 minutes and serve immediately!

Leave these yummy bell peppers in the fridge for 3-4 days and heat up again when your stomach starts to growl - oh the beauty of meal prep!

Happy lunching!

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