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 https://wp.me/pcOthW-6B)
  • 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 https://amzn.to/37UofJM