Rice-stuffed Peppers

Flavor-packed stuffed peppers - they are easy delicious. The peppers are steamed first, then charred, & then finally stuffed with tomato rice. Easy stove-top preparation. Can be re-heated in the oven or on the stove top. Make sure to season the peppers well before stuffing them

Served 3
1 cup rice (I used basmati rice)
1 medium size onion, chopped
3 cloves of garlic, minced
2 large fresh tomatoes, washed & pureed in a blender
1 Tbsp tomato paste
Salt and pepper, to taste
Cried red pepper/flakes, as needed
1 tsp dried oregano
Lemon juice, as needed
Vegan feta, crumbled, as needed (Like Vio Life)
3 large bell peppers, washed thoroughly
Olive oil, as needed (to cook the peppers, rice, and drizzle for serving)


Cook the rice and set aside to cool

Prepare the peppers by cutting a small slice from the stem end. Remove the top, seeds and membranes

Sprinkle salt all over the peppers, inside and outside. Place them on a steaming rack over an inch of water in a large covered pot or Instant Pot, steam for about 7-10 minutes. Once they are done, remove them and set aside to cool for 5 minutes

Heat a skillet, add some oil and roast the steamed peppers until all the sides are slightly charred, about 10-15 minutes. Off heat, remove them from the skillet with a pair of tongs and set aside

In a large skillet over medium-high, heat oil, add the garlic, onion, salt, and cook until the onions have softened

Add the puréed tomatoes, tomato paste, dried oregano, red pepper flakes, black pepper, and cook for about 10 minutes

Turn off heat, add the cooked rice, and stir to combine to coat the rice grains with the tomato sauce

Add some lemon juice, taste and season with salt and pepper.

Stuff the individual peppers with the tomato rice, top with crumbled vegan feta and a drizzle of olive oil