Vegetarian Stuffed Bell Peppers

Ok, so I know it’s been a million years or 2 months since my last post. So, I’m just going to lay it on you. Probably THE BEST stuffed pepper I’ve ever made/had. All vegetarian – meat is so overrated!

Vegetarian Stuffed Bell Peppers

You’ll need:

  • 2 -4 Red Bell Peppers (leftover stuffing if you make 2)
  • 2 Sweet Onions
  • 1 can Northern Beans (white ones)
  • 1 handful shredded/sliced Sun-dried Tomatoes
  • crushed Garlic
  • Olive Oil
  • 3 tsp. Chili Paste (Rooster brand – makes Sriracha)
  • Soy Sauce
  • Breadcrumbs
  • Mozzarella Cheese
  • grated Parmesan Cheese
  • dried Parsley (optional)
  • Coconut Oil (solid)


  1. In a large skillet, pour about 1 tablespoon olive oil and heat over medium heat.
  2. Add garlic. This is a personal preference on how much.
  3. While that sautees, for a few minutes, (don’t burn!), dice the 2 onions.
  4. Add onions and let get semi-translucent.
  5. Add the Northern Beans and stir to get coated in oil.
  6. Add the Chili Paste. Depends on your heat tolerance. I added about 3 teaspoons.
  7. Stir and simmer for a few minutes. This helps the spice cook off.
  8. Then add a quick circle drizzle of Soy Sauce. You’ll have to eye this one!
  9. Near the end (onions will be translucent, coloring will be an orange/red) add a handful of the shredded sun-dried tomatoes. (There’s a small bag from Trader Joe’s that’s super convenient!)
  10. Then add a few teaspoons of grated cheese and stir to coat.
  11. Finally, add some dried Parsley – a few shakes. Adds some color!

You’ll want to turn the heat to low or off so the filling doesn’t stick.

Pepper Prep:

  1. Preheat your oven to 375° F.
  2. Grab your peppers, slice off the top and and wash/clean out seeds.
  3. Slice the bottom just a bit so they will sit flat in a baking sheet.
  4. Line a baking sheet with tin foil and using a teaspoon, spread some coconut oil around. (You can use olive oil too.)
  5. Using a spoon, scoop the filling inside the peppers until it just about reaches the top.
  6. Sprinkle some breadcrumbs on top of the filling.
  7. Top each pepper with a generous slice of Mozzarella (I used part-skim).
  8. Bake for 20 minutes. Cheese should be melted and peppers will be cooked with a little crunch! (Cook an extra 1o minutes for a softer pepper.)

Most of all, enjoy! 🙂


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