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–+ servings
a plate of tuscan style vegan stuffed peppers.
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4.80 from 5 votes

Tuscan Style Vegan Stuffed Peppers

These tuscan style vegan stuffed peppers are one of the most epic stuffed peppers you will ever try! Fun mixture of mushrooms, chickpeas, spinach and rice in a creamy tuscan sauce! 
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 stuffed peppers
Calories: 307kcal
Author: Andrew Bernard

Ingredients

  • ½ cup brown rice
  • 2 cups vegetable broth
  • 2 tablespoon dairy free butter
  • ½ cup sweet onion, diced
  • 1 bulb garlic (yes, entire bulb), minced
  • 8 oz baby bella mushrooms , thinly sliced
  • ½ cup sun dried tomatoes in oil , chopped (*See post if oil free)
  • 2 tablespoon flour (Use GF option if needed)
  • ½ cup unsweetened dairy free milk
  • 3 cups fresh spinach, roughly chopped
  • 1 can chickpeas, drained
  • ⅛ teaspoon red pepper flakes
  • salt and pepper, optional
  • 4 bell peppers
  • 2 tablespoon vegan parmesan cheese

Instructions

  • Add ½ cup brown rice with 2 cups vegetable broth and cook according to bag directions (about 35 minutes). 
  • While that's cooking, chop your garlic, sweet onions, mushrooms, sun dried tomatoes and spinach. Set aside. 
  • About 10 minutes before rice is done, preheat oven to 400 degrees F. 
  • To a large skillet, add dairy free butter and saute garlic for 1-2 minutes. 
  • Add in onions and mushrooms.  Cook for about 3-4 until the onions are translucent and the mushrooms have begun to shrivel down. 
  • Add in sun dried tomatoes and cook 1-2 minutes. 
  • Reduce heat to low. 
  • Sprinkle flour across the skillet. Stir together. 
  • Add in the dairy free milk and spinach and cook until spinach is wilted.  About 3 minutes. 
    *If you feel like it's too dry, add a splash more dairy free milk.
  • Stir in cooked rice, drained chickpeas, and red pepper flakes. 
  • Taste mixture and add salt and pepper if desired. 
  • Cut the tops off of peppers and stuff the mixture inside until full. 
  • Sprinkle the vegan Parmesan cheese. 
  • Place stuffed peppers in a baking dish and then cover with foil.
  • Place in a preheated oven for 30-35 minutes.
  • Remove from oven and serve.

Video

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
 

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 44g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 931mg | Potassium: 748mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2572IU | Vitamin C: 22mg | Calcium: 114mg | Iron: 3mg