Vegan Mushroom Bolognese Stuffed Peppers

/ Vegan Recipes / By

If you’re looking for a delicious vegan recipe that’s both hearty and satisfying, these Vegan Mushroom Bolognese Stuffed Peppers are the perfect choice. Stuffed with a rich and savory mushroom bolognese, they make for a colorful and nutritious meal that everyone will love.

Imagine biting into a tender bell pepper filled with a flavorful medley of mushrooms, tomatoes, and herbs. This dish not only tastes fantastic but is also visually appealing, making it an ideal centerpiece for any dinner table or gathering.

Satisfying Vegan Mushroom Bolognese Stuffed Peppers

Four roasted bell peppers stuffed with mushroom bolognese sitting on a plate, garnished with parsley.

These stuffed peppers boast a robust mushroom bolognese that is both savory and satisfying. The peppers are roasted to perfection, allowing their natural sweetness to complement the rich filling, creating a delightful balance of flavors.

Ingredients

  • 4 large bell peppers (any color)
  • 1 cup mushrooms, finely chopped
  • 1 can (14 oz) diced tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup cooked quinoa or rice (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
  3. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, cooking until softened. Stir in the mushrooms and cook until they release their moisture.
  4. Add the Tomatoes: Incorporate the diced tomatoes, oregano, basil, salt, and pepper. Simmer for about 10 minutes to thicken the sauce.
  5. Combine with Grains: If using quinoa or rice, stir it into the sauce mixture to combine.
  6. Stuff the Peppers: Fill each bell pepper with the mushroom bolognese mixture. Top with any remaining sauce.
  7. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to slightly char the tops.
  8. Serve: Garnish with fresh parsley before serving. Enjoy your vegan delight!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 4 servings
  • Calories: 210kcal
  • Fat: 7g
  • Protein: 5g
  • Carbohydrates: 30g