Vegan Greek-Style Stuffed Peppers
These stuffed peppers are the kind of dinner that looks impressive but comes together with pantry staples and a little patience. Each pepper is packed with a fragrant rice filling seasoned with fresh parsley, mint, dried oregano, and a whisper of cinnamon — that warm spice is the signature move that makes the whole dish taste unmistakably Mediterranean. The filling gets a head start on the stovetop before the peppers go into the oven, so the rice absorbs all those tomato juices and aromatics as it finishes cooking inside the pepper walls. A crushed tomato and vegetable broth sauce pools around the peppers as they bake, keeping everything moist and giving you something worth spooning generously over the top at the table. There's no meat, no dairy, and no shortcuts needed — the depth of flavor comes entirely from layering good herbs, olive oil, and tomatoes the right way. Optional pine nuts add a subtle richness and a little texture if you want to take it up a notch. Serves four, and the leftovers reheat beautifully the next day.
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Learn more →Ingredients
4 servings
For the peppers
- 4 large bell peppers (any color)
For the filling
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice, uncooked
- 1 can (14 oz) diced tomatoes, with juices
- ¼ cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh mint leaves, finely chopped
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ½ cup pine nuts (optional)
For the sauce
- 1 can (14 oz) crushed tomatoes
- ½ cup vegetable broth
- 1 tbsp olive oil
- ½ tsp sugar
- salt and pepper, to taste
For serving
- fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and set them aside. Remove and discard the seeds and membranes, then stand the peppers upright in a 9x13-inch baking dish, trimming a thin sliver from the bottom of any that won't stand flat.
- 2
Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.
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