My husband’s been suggesting for years that I stuff some bell peppers, and he always wondered why I would roll my eyes and tell him he could stuff them himself. The truth came out over dinner the other night. It turns out that both of our mothers made stuffed peppers, but while D remembered them fondly, I shuddered at the memory. (Mom, if you’re reading, I’m sorry!)
Mom stuffed green bell peppers with hamburger and cooked them in cream of mushroom soup. Oddly enough for a future vegan, I could tolerate the filling but hated the peppers themselves. To me they tasted bitter, and I always left their limp shells empty on my plate.
Homegrown Gypsy and Jalapeno Peppers
Cooking styles change and tastes change, so when our garden started producing pretty little Gypsy peppers, I began to think that I might be able to devise a stuffed pepper that I would be able to eat in its entirety.
I think the trick is having a filling that complements–and is complemented by–the pepper. To me, peppers cry out for beans, corn, and other peppers, especially jalapenos and chili powder, so that’s where I began.
Along with those semi-traditional chili ingredients, I decided to add a natural meat substitute: diced portobella mushroom. Mushroom haters, do not turn away! I can almost guarantee that you won’t be able to taste the mushroom in this filling because of the other seasonings. It adds a certain savoriness as well as a touch of meaty texture, but not a lot of flavor, and you can chop it up tiny if the texture bothers you.
Mushrooms also add loads of antioxidants and phytonutrients, support your immune system, and guard against cancer and heart disease. You can get their health benefits without noticing their taste and texture if you give this recipe a try.
I suggest red bell peppers because they taste sweeter and less bitter than the green peppers my mom used. I used the two small gypsy peppers from our garden and one red pepper from our fridge and had about half of the filling left for E (not a fan of peppers of any color) to eat in soft tacos. I’m guesstimating that this will fill about 5 regular-sized bell peppers, but if you have any filling left over, wrap it up in a tortilla along with lettuce and tomato or use it atop a salad for an easy lunch.
Chili-Stuffed Peppers
Ingredients
- 1 medium onion , chopped fine
- 1 large portabello mushroom , diced
- 1 jalapeño pepper , minced (or more to taste)
- 1 16-ounce can black beans , drained and rinsed well (or 1 1/2 cups cooked black beans)
- 1 1/2 cup corn kernels , fresh or frozen
- 1 15-ounce can diced fire-roasted tomatoes
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon chili powder* (or more, to taste)
- 1 teaspoon salt
- 5 red bell peppers
- 2 green onions , thinly sliced
Instructions
- Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
- Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.
- Preheat oven to 400F.
- While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.
- Sprinkle each pepper with sliced green onions and serve hot.
Notes
Nutritional info is approximate.
Christina
I love stuffed peppers, but in my country we make them traditionally with rice or beans and LOTS of onion – almost the same as the Greek gemista. In fact it is a traditional Christmas eve dish – red bell peppers (fresh or dried) stuffed with backed beans, tomato and onion filling and the dish is backed in the oven.
I enjoy your blog very much, although none of us is vegan (and not even vegetarian) – your recipes always turn out well and I love trying new dishes.
Greetings from Bulgaria.
Dana
Yum! Looks delicious! I’ve made vegan stuff pepper before as well and used mushrooms as the “meaty” part…yum yum! Also, a trick to the pepper part to blanch them first before stuffing them and they are a little softer when you eat them and makes them taste better!
Dana
Sorry for the typo, “stuffed peppers” I meant.
Nichole
Love your blog! Although I have been following it for a while, I’ve never posted before. I have to admit I shared your opinion of stuffed peppers for the same reason. I did Not enjoy the way my mom made them. Imagine my surprise/horror one night as a teenager when I showed up to babysit and the kids’ Mom said here were stuffed peppers in the oven for dinner! She always fed me dinner because I typically was there for about 6 hours and her food was always fantastic. Turns out so were her stuffed peppers. Nothing like what I was used to. They were fabulous! However, I have only made them once myself. I used her recipe, just swapped the rice for quinoa and added green chiles! Stuffed peppers definitely need heat and another pepper. Thanks so much for giving me another option!
moonwatcher
Hi Susan,
I can be picky about stuffed peppers, too–I agree, what’s in them has to go with the peppers. This looks really really good and I will definitely try it. The addition of the big portobello is inspired, and lucky for me, I can eat those without any problem. Later in the season, Septemberish, one of our vendors at the farmer’s market has an amazing variety of peppers. You can bet some of those beauties will be stuffed with this filling when the time comes!
Thanks,
xo
moonwatcher
Nikki @ The Tolerant Vegan
I’m going to have to make this with both peppers AND tortillas! I have a feeling it’s going to be added to the regular rotation of eats in our home 🙂
Kim Millican
Yum. I’m definitely going to try this recipe!
We grow our own peppers too and have been experimenting with different ways to stuff peppers. My favorite creation is potato stuffed peppers. You can find the recipe on my website at http://theohkitchen.com/2011/05/03/potato-stuffed-baby-bell-peppers/
Mary (What's Cookin' with Mary)
The stuffed peppers my Mom made were always stuffed with ground beef and the mexican flavored rice a roni… The only part I didn’t like what the mushy green pepper!? When I made my own, I always use sweet peppers cooked to al dente (can a pepper be al dente??) 😉
Shannon
I love the idea of using portobello mushrooms as a meat substitute! I too dislike cooked green bells, but might enjoy the red ones. I’m definitely going to try this.
Thanks
anon
I wish I lived at your house! All of that yummy food…. 🙂
Kathleen @ KatsHealthCorner
I have yet to try a stuffed pepper, but with your recipe, I HAVE TO TRY IT! I love your blog so much. Thank you so much for all of the hard work you put into your blog. It has changed me for the better.
Laina
Looks absolutely delicious, Susan! 🙂
Wondered if you could recommend some other spices from Penzey’s? Can’t wait to try that spice combo for this recipe. While purchasing, if there’s others you’d recommend, I’d like to get them too.
Thanks for all your recipes and your giving of yourself for all of us cyber followers.
Appreciate you more than you’ll ever know!
SusanV
Laina, I absolutely love their maharajah curry powder, so if you like curry, do get that. That’s the only other seasoning blend that I’ve tried, but all their herbs and spices have been good.
AikoVenus
Those look so beautiful and tasty! I love making chili for all sorts of things. ^^ Do you mind if I add you to my blogroll?
SusanV
I’d be honored!
laloofah
I also shared your low opinion of stuffed green peppers from childhood, able to tolerate (just) the filling but loathing the limpid, bitter pepper portion. I’m jealous of your ability to leave them behind on your plate – I had one of those mothers that wouldn’t let me leave the table until I’d eaten everything (grossly unfair, given that the only foods I didn’t like were soft-boiled eggs – blech – and those repugnant peppers!) Once I grew up, I never considered making them, of course. Being an adult has its privileges!
Then several years ago I visited a very close and accommodating non-vegan friend and her family, bringing some of my vegan cookbooks with me at her request. We spent the first morning going through them to select recipes so we could shop for the ingredients, and wouldn’t you know it – one of the recipes she chose (from Vegan with a Vengeance) was stuffed bell peppers! I tried not to grimace and make gagging noises. Imagine my surprise when I (and everyone else) loved them! Though Isa’s recipe is quite different from yours, it too uses red bell peppers, and I think that does make a big difference. And her filling was far more delicious than my mother’s sad ground beef affair. I can’t wait to try yours, since I love mushrooms with all my heart while my husband loves jalapeños and smoked paprika with all of his, and your recipe looks simpler, too. The idea of stuffing tortillas with this filling instead of peppers is equally appealing. So, into my recipe box this goes! 🙂
Archana
Love the look of these peppers. I had stuffed capsicum with potatoes which are well enjoyed by my family but the same with rice had them breathing fire down me. I thought both tasted good. Needless to say I have never again tried the rice version.
Like this one and will try them out again in capsicum.
oaemmerich
Thanks for the recipe.. my husband loves bell peppers and hates mushrooms, and I am the opposite. I will try these and see if we can meet in the middle! Do you think the filling can be frozen? I am a “soccer mom” and need good, fat-free vegan recipes that can be frozen in individual servings for super quick dinners and lunches. Any other suggestions for the freezer? Thanks for your great recipes!
Regina
Stuffed green peppers usually freeze very well once assembled and are great for microwave lunches. These will probably be the best frozen lunch ever!
Gena
A wonderful vegan recipe for the long weekend! Nice work, friend 🙂
photogenik
This meal was amazing! I loved it and scored big with the hubby. It’s ridiculous how easy it was to make. This has to be in my top 10 from your recipes. Thanks Susan and keep them coming!
Cheers!
Cindy a.k.a photogenik
Maya (The Keen Kitchen)
For some reason cooked green peppers are kind of yuck… bring on the red, orange and yellow! These look scrumptious.
michael
Just found your site in a search for vegan lasagna. I’ll try that next but your stuffed peppers were so appealing that I had to have a go at them. Excellent! Easy, too.
I really appreciate the nutrition facts. One dinner guest is on Weight Watchers and was thrilled to have the points. Thank you.
Andrea @ Vegvacious
I love this recipe! I’m like your husband and have very fond memories of stuffed peppers (but they were stuffed full of beef). I love finding vegetarian and vegan recipes that let me enjoy some of the meals I loved as a kid! Black beans, corn, jalapenos, cumin & chili powder together is one of my all-time favourite combos!!
Alexis L.
This looks like such a delightful recipe! I came across your website while looking for a soy yogurt recipe and am so glad I did. I can tell that I will be a frequent reader as I’m always looking for healthy vegan dishes. Thank you for sharing!
Joann
I love this idea! And the peppers look so pretty. I have got to try this. Thanks.
Carolyn
Susan, you’ve hit on the fix for the pepper-haters out there- use small peppers, so there’s more filling-to-pepper ratio. I actually love green peppers as well as red peppers, because I like a little bitter in with the sweet. But when they are big, as well as being overcooked, well they are just not so appetizing. I love your mushroom addition, and those creminis waiting patiently in my fridge may be meeting their destiny this weekend.
Marsha
Hi, I stumbled across you page when I did a google search on “vegetarian vegan blogs.” I am glad that I found you and this recipe.
http://www.ourbananamoments.com
http://www.facebook.com/ourbananamoments
Marsha
Georgette
Thanks for this great recipe! I have always loved stuffed peppers filled with ground beef and rice, topped with tomato soup. But this will be a perfect vegan alternative. I wonder how tempeh would be in them? Thanks for sharing!
Elise
I have never liked stuffed peppers either, I think because (along with nut roast) it was one of the only things provided to me as a young vegetarian, and more often than not cooked really badly! But I’m prepared to give stuffed peppers another go. Thanks for the great looking recipe.
Jenny
Another wonderful recipe. The part where you tell your husband he could stuff them himself made me laugh out loud. This is the exact phrase I use when my husband asks for stuffed cabbage.
Thanks Susan!
do
Thank you very much for your wonderful receipes!
Always a pleasure to drop by in your kitchen, 🙂
Greetings from Quebec
Elettaria
This has immediately become a favourite in my household. I make them in bulk and freeze them to cook later. I skip the chillies, since I can’t tolerate them, use kidney beans (I don’t think you can get tinned black beans around here), and probably put a bit more mushrooms in. I use olive oil for sautéing the veg, and it still comes in at only 12% calories from fat, although I end up microwaving them individually rather than baking them in a dish with oil, so it probably works out as a similar level of oil. They’re lower in fat and calories than my usual peppers with a rice-based stuffing, and higher in protein and fibre, plus I found that rice is unreliable in stuffed peppers and can easily come out soggy. And they are utterly yummy.
Lois Gowen
I think they are too much work, I would rather cut the peppers up and cook them with the filling. I also think they are bitter.
anne
Your recipe sounds awesome. Will have to try it! There are so many alternatives…
We make (whole) stuff peppers with grated potato, carrot, onion, garlic + some sweet paprika and fresh parsley + black pepper & salt. (with some olive oil over the peppers, usually, but you can skip that) Baked for 30 mins under aluminium foil then 5-10 more just to brown them. (better to use peppers with thinner skin for this recipes, instead of those big juicy bell peppers.)
rita
Just made this for the second time, delicious. Thanks for this.
Katie
Thanks so much for this suggestion! I just made vegan stuffed peppers tonight and they were yummy (fresh organic green peppers delivered today, boiled for 5 minutes before stuffing–makes a big difference in taste and gets rid of all the bitterness), but we are a big fan of Mexican so this is added on the recipe list for next week.
Tatiana
I made this recipe last night for some friends and it was a HUGE success. I received a bunch of sweet gypsy peppers from my CSA and needed to find something delicious to make with them. The peppers were fairly delicate so the flavor didn’t overpower the chili and the filling was the perfect mix of hearty and spicy. I used one jalapeno and a chipotle, which made it on the spicy side, and used about 6 crimini mushrooms instead of a portabello. I served them with balsamic-glazed brussel sprouts, which were a bit sweet and helped take the edge off the chili spice, and a salad. Perfection.
Lula
LOVE these peppers! Prep takes no time and I can get on with my life while they’re in the oven. 🙂 We’re turning over a new “healthy eating” leaf in my house and both my husband and I are incredibly picky eaters, but this recipe makes us both happy. Thanks so much!
Katasha
I made these yesterday for christmas and everyone loved them….Thank you for the recipe
Jenny
Hi! Does this recipe ask for crushed tomatoes or diced tomatoes? Thanks!
Susan Voisin
Diced. Sorry about that! I just edited the recipe to include that.
Jenny
Thank you so much. This recipe is delicious. I made it before and I think I used crushed and just realized it doesn’t say crushed or diced, so thanks for clarifying. I’m making this for my Nana for Mother’s Day, she’s been wanting to try it.