Stuffed Bellpeppers with Spicy Tomato Sauce

March 1, 2015
Serves 4 Servings

This delicious vegan recipe is perfect as a starter of main course dish, and the stuffed bell peppers look good enough to present at any dinner party!  This tasty recipe can be given a little extra kick by adding more chili flakes, but go easy on them, it gets hot fast!


  • 4
    Medium Tomatoes
  • 1 Tablespoon
    Chili flakes
  • 4
    Bell Peppers
  • 1 Tablespoon
    Coconut Oil
  • 1
    Medium Shallot (Chopped)
  • 1
    Small potato (Shredded)
  • 5
    Crimini mushroom (Chopped)
  • 1/2
  • 3
    Cloves of garlic (Crushed)
  • 1 Cup
    Cooked brown rice
  • 1/4 Cup
  • 1 Cup
    Chard (Chopped)
  • 1 Cup
    Shredded Vegan Parmesan (Optional)
  • 1/4 Cup
    Sliced ALmonds


  1. Rough chop 4 medium tomatoes and place into a medium saute pan. Use medium heat until tomatoes get soft and start to break down. Add chili flakes to your taste. When tomatoes are squishy blend with an immersion blender until smooth.

    Set aside until peppers are stuffed.

  2. Pre-heat oven to 350. Cut tops off peppers and remove seeds.

  3. In large pan melt coconut oil, add shallot and sweat theam. Then add potato, mushrooms, lemon and garlic. Saute until warmed but still crunchy. Add cooked rice, basil and chard stir until incorporated together and turn off heat.

  4. Stuff peppers with mixture in a glass baking dish. Add cheese, sauce and almonds to the top of each pepper. Bake for 15-30 minutes checking after 15 for your preference of crunch in the bell peppers.


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