Potato-Stuffed Roasted Bell Peppers

Bell pepper stuffed with potatoes.

I would be grateful if you shared this post ❤

Want a budget-friendly, fuss-free meal for Meatless Mondays? Then this easy vegan stuffed bell peppers recipe is for you!

 

Sweet bell peppers are stuffed with potatoes and roasted to perfection. You won’t be able to resist the divine aroma of this dish wafting through your home.

 

P I N  THIS RECIPE TO SAVE FOR LATER! 

Vegan Stuffed Roasted Bell Peppers with text overlay.

 

If you’ve been a reader for even a short time, you may have noticed that I like to stuff stuff, like onions or schnitzel. Vegetables stuffed with various fillings are characteristic of Balkan cuisine. And while it is definitely rewarding, it can be tedious work.

 

However, you can whip up the stuffing for this easy meal in a cinch. Make sure to check out the video recipe below!

 

WHAT MAKES THESE STUFFED BELL PEPPERS VEGAN?

 

This healthy dish is what we like to call “accidentally vegan” and gluten-free but is sure to impress your family and your palate. The peppers are stuffed with vegetables and rice and roasted with oil in the oven. 

 

Roasted colorful bell peppers stuffed with potato mixture is vegan and gluten-free.

 

VEGAN OR NOT, YOU’LL LOVE THESE STUFFED BELL PEPPERS

 

Carnivores, vegetarians, and vegans all equally enjoy this stuffed pepper with potatoes recipe. Whether as a main meal or a side, this affordable dish never disappoints.

 

If you don’t have any food restrictions, slather them with sour cream – it’s the best! Luckily, vegan sour cream is now widely available, so don’t skimp on it.

 

Funny stuffed pepper story, if you care:

 

A long time ago, I dated a vegetarian guy. The nice person that I am, I once made this dish for him. The relationship lasted only a month or so, and he definitely didn’t deserve the meal.

 

A few months after we were done, he called me at my office, asking for the recipe. The audacity! But it’s a good testimonial. Who knows, maybe he’ll find this recipe now, ha! 😄

 

 Anyhow…

 

WHAT’S IN THESE STUFFED ROASTED PEPPERS?

 

To make this delicious dish, you will only need a few pantry staples you probably already have on hand:

 

  • Bell peppers (Uhm, why isn’t there pepper emoji?)
  • Potatoes 🥔
  • Rice
  • Onion  🧅
  • Tomatoes  🍅
  • Parsley (optional)
  • Oil
  • Salt or Vegeta and pepper

 

Ingredients for vegan stuffed bell peppers.

 

HOW TO MAKE VEGAN BELL PEPPERS STUFFED WITH POTATOES?

 

Even if you’re a novice in the kitchen, you’ll find this dish easy to prepare.

 

*Details and the printable recipe are available at the bottom of this post.

 

  1. Start by cleaning the peppers, grating the potatoes, and chopping the onions (using the grater blade on your food processor makes this prep even quicker). Parboil the rice; drain and set aside.
  2. In a cast-iron skillet or non-stick pan, sauté the onions and tomatoes in oil until onions appear to soften a little. Add the potatoes and rice and cook about 3-5 minutes. Season the potato mixture with salt and pepper and sprinkle with parsley, if using.
  3. Pack the peppers with the mixture and bake in the oven for about 45 minutes.

 

Step by step photos on how to make stuffed vegan peppers recipe.

 

MAKE IT YOUR OWN/VARIATIONS:

 

Use this recipe as a guideline! I encourage you to experiment with different seasonings and flavor combinations.

 

  • Add garlic or mix in grated carrot.  
  • Finely dice the potatoes instead of grating.
  • Top the plated peppers with a heaping dollop of sour cream or spread a tablespoon over each pepper during the last 5-10 minutes of baking.
  • Technically, you could add browned ground beef or chicken to the stuffing mixture, but then we’re onto a completely different recipe.

 

 FREQUENTLY ASKED QUESTIONS:

 

 CAN I FREEZE VEGAN STUFFED ROASTED PEPPERS?

 

I find the cooked frozen potatoes to have a funny taste and texture when defrosted, but if your experience is different than mine, then go ahead and freeze it. 

 

To serve, pop in the oven at 350 F until heated through or to your liking.

 

HOW LONG DO ROASTED PEPPERS FILLED WITH POTATO LAST?

 

These stuffed peppers will last up to a week if stored in an airtight container and refrigerated. Reheat in the oven or microwave.

 

WHAT GOES WELL WITH VEGAN STUFFED BELL PEPPERS?

 

This meal is wonderful and filling on its own or can be paired with fresh salad greens for a balanced vegan meal or as a side to your favorite meat.

 

Vegan stuffed roasted peppers in the baking dish.

 

RECIPE TIPS AND TECHNIQUES:

 

  • Parboiling the rice and sautéing the vegetables is not mandatory; however, it adds flavor and ensures they’re thoroughly cooked. There’s nothing worse than biting into hard rice or partially cooked potato.
  • You can omit the rice entirely if you prefer.
  • Pick peppers that are the same in size.
  • A good rule of thumb for the potato size is to use the ones that you could put whole in the pepper. If they’re smaller, add one more and, if much larger, use one less.
  • Substitute cherry tomatoes with diced Roma tomato.
  • Grate the potatoes and onions using your food processor with the grater blade to speed up the prep. 
  • You can stuff the pepper halves or leave them whole.
  • For this dish, the most suitable peppers are sweet Hungarian wax peppers, but if you can’t find them, any color bell pepper will do the trick.
  • Check out how you can make it your own in the Variations above.

 

Red bell pepper stuffed with potato and rice mixture on a black plate.

 

Stuffed green peppers with ground beef mixture and cooked in a tomato-based sauce is a favorite winter dish from the homeland (you can find the recipe in my cookbook). But these roasted bell peppers with potatoes are enjoyed year-round.

 

This Potato-Stuffed Roasted Bell Peppers dish is wonderful and filling on its own as a #vegan meal or as a side to your favorite meat. #peppers #glutenfree #easy #dinnerClick to Tweet

 

 

If you make vegan stuffed bell peppers, be sure to leave a comment and or give this recipe a rating!

 

I love to hear from you and I always respond to each and every comment. And of course, if you are…

 

MAKING THIS RECIPE OR OTHERS?

Don’t forget to post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS.

 

I can’t wait to see your spin on it! Scrolling through the photos of recipes you tried is my favorite!

 

Delicious recipe of oven-roasted vegan stuffed sweet bell peppers.

 

NOTE: For your shopping convenience, this post contains affiliate links.

 

ESSENTIALS

for Vegan Stuffed Bell Peppers


 

ALSO, TRY THESE MEATLESS STUFFED RECIPES:

 

BOSNIAN STUFFED CABBAGE ROLLS (VEGAN VERSION)

VEGETARIAN STUFFED BUTTERCUP SQUASH

CHEESE-STUFFED KOHLRABI

FILLO RICOTTA BUNDT PIE

 

How to make vegan stuffed peppers with potatoes recipe.

 

 

WATCH HOW TO MAKE VEGAN STUFFED BELL PEPPERS


Bell pepper stuffed with potatoes.
Pin Recipe
Print Recipe

Potato-Stuffed Roasted Bell Peppers (Vegan)

This healthy dish of potato-stuffed roasted peppers is vegan and gluten-free but is sure to impress your family and your palate. Serve as a side dish or main course.
Prep Time15 mins
Cook Time45 mins
Course: Main Course, Side Dish
Cuisine: Balkan, Bosnian, Croatian, Serbian
Servings: 4
Author: Jas

INGREDIENTS:

  • 4 medium bell peppers any color
  • 3 medium potatoes grated
  • 1/4 cup white rice parboiled (we like Basmati)
  • 2 tablespoons oil
  • 1 medium onion chopped
  • 1 cup cherry tomatoes halved
  • 2 teaspoons freshly ground black pepper
  • Salt or Vegeta to taste
  • 2 tablespoons chopped fresh parsley leaves
  • Sour cream optional

DIRECTIONS:

  • Cut a thin slice from the stem end of each of 4 bell peppers to remove the top. Remove seeds and membranes; rinse peppers and set aside.
  • Peel and grate 3 medium potatoes on the big holes of a cheese grater. Rinse them until water runs clear. Boil 1/4 cup rice in 1/2 cup water for 5 minutes; drain.
  • In a large cast-iron skillet or non-stick pan, heat the 2 tablespoons of oil over medium heat. Add chopped onion and sauté until translucent. Add 1 cup halved cherry tomatoes and sauté for 2 more minutes. Stir in grated potatoes and parboiled rice; season with salt or Vegeta and pepper.
  • Cook, occasionally stirring, until vegetables are softened but not cooked through, about 3-5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Fill each pepper with potato mixture. Place stuffed peppers in a greased baking dish and cover tightly with aluminum foil.
  • Bake for 15 minutes, then remove the foil and continue baking for another 30-45 minutes or until peppers and potatoes are done.

RECIPE NOTES:

  • Parboiling the rice and sautéing the vegetables is not mandatory; however, it adds flavor and ensures they're thoroughly cooked. There's nothing worse than biting into hard rice or partially cooked potato.
  • You can omit the rice entirely if you prefer.
  • Pick peppers that are the same in size.
  • A good rule of thumb for the potato size is to use the ones that you could put whole in the pepper. If they're smaller, add one more and, if much larger, use one less.
  • Substitute cherry tomatoes with diced Roma tomato.
  • Grate the potatoes and onions using your food processor with the grater blade to speed up the prep.
  • You can stuff the pepper halves or whole.
  • For this dish, the most suitable peppers are sweet Hungarian wax peppers, but if you can't find them, any color bell pepper will do the trick.
  • Check out how you can make it your own in the Variations section in the post.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Potato-Stuffed Roasted Bell Peppers (Vegan)
Amount Per Serving
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 28mg1%
Potassium 1070mg31%
Carbohydrates 41g14%
Fiber 8g32%
Sugar 7g8%
Protein 7g14%
Vitamin A 4077IU82%
Vitamin C 183mg222%
Calcium 77mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

DON’T MISS OUT!

Become a subscriber for recipes updates, tips, and freebies.

Sign up HERE and get your first freebie!

 

 

Jas
Follow me

I would be grateful if you shared this post ❤

Previous Story
Next Story

12 Comment

  1. Reply
    Ron
    January 21, 2020 at 9:40 am

    Jas, as a rule, I’m not a huge fan of the typical stuffed pepper, but now you’ve gone and put potatoes in them. I can’t resist a potato dish, so I’m going to make up a batch of these soon and oh yes, they’ll be slathered with sour cream.

    1. Reply
      Jas
      January 22, 2020 at 2:47 pm

      If you like potatoes, you’ll love this dish, Ron! My husband doesn’t like peppers in any shape or form, but they give potatoes such a nice flavor, so he eats them and discards the pepper, ha

  2. Reply
    Beth
    January 14, 2020 at 10:07 pm

    The family loved them! First time trying them with potatoes and they were such a hit!

    1. Reply
      Jas
      January 17, 2020 at 10:09 am

      Thank you, Beth! So happy you liked it. xx

  3. Reply
    Alison Corey
    January 14, 2020 at 9:59 pm

    I love that this recipe is vegan! It’s hearty and full of vegetables and the kids love it too!

    1. Reply
      Jas
      January 17, 2020 at 10:10 am

      Glad to read that, Alison! Thanks for stopping in. xx

  4. Reply
    Pamela
    January 14, 2020 at 7:40 pm

    This looks like such a good recipe, I love how veggie filled they are! I’d even add some extra kale in it!

    1. Reply
      Jas
      January 17, 2020 at 10:10 am

      Kale or spinach would be a great addition to this recipe, Pamela! Thanks! 🙂

  5. Reply
    Anita
    January 14, 2020 at 7:12 pm

    These are delicious. And just one stuffed bell pepper is enough for a filling lunch. 🙂

    1. Reply
      Jas
      January 17, 2020 at 10:11 am

      It really is! Thanks for visiting, Anita! 😀

  6. Reply
    FrugalHausfrau
    January 14, 2020 at 10:53 am

    This sounds like pure comfort food!

    1. Reply
      Jas
      January 17, 2020 at 10:13 am

      It sure is, Mollie! Thanks for stopping by! xx

Leave a Reply

shares