Stuffed Bell Peppers


  • 2 red bell peppers
  • 2 green bell peppers
  • 1 cup Jasmin rice
  • 1 1/2 cup water
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 5 fresh oregano leaves
  • 1 tablespoon olive oil
  • 3 whole baby bella mushrooms (chopped)
  • 1/4 cup chopped red onion
  • 1 tablespoon butter (for sautéing the onions and mushrooms)
  • 1/2 cup vegan ricotta (see my recipe
  • Shredded cheese
  • Dried parsley


  • Add olive oil, water, turmeric, nutritional yeast, salt, rice and oregano leaves to a medium saucepan and bring to a boil.
  • Once it starts to boil, stir and bring the heat down to low and cover the pan.
  • Cook for 20 minutes and set aside.
  • Preheat the oven to 350°F.
  • While the rice is cooking, sauté the onions and mushrooms on butter and salt and set aside.
  • Cut peppers in half and remove the cores.
  • Lightly oil a 9 x 13 baking dish or cookie sheet.
  • Lay the peppers on the baking dish and drizzle with oil and sprinkle some salt.
  • Stuff peppers with vegan ricotta, sautéd onions and mushrooms, rice, cheese and garnish with dried parsley.
  • Bake for 35-40 minutes.
  • Serve with salad.
Fresh oregano for the rice
Turmeric and oregano Jasmin rice
Cut out the core
Add the vegan ricotta
Add shredded cheese, dried parsley and bake



Nutritional Yeast


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