Stuffed Peppers Vegetarian Recipe

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Now I would like to introduce my Stuffed Peppers Recipe to you with pleasure.

This recipe is purely vegetarian. I still know stuffed peppers from my grandma.

She always used minced meat as filling. I, however, prefer vegetarian food by the day and find the vegetable cuisine exciting and varied.

So I thought about how to modernise this traditional granny recipe.

Variety makes my filling interesting. In the course of my recipe you will find vegetable additions that also leave room for your own creations.

Let yourself be inspired by me or cook it one to one. It tastes delicious anyway – guaranteed! I wish you success and a good appetite!

1. Recipe Stuffed Peppers

The ball’s in your court. With my following instructions with many step by step photos you can conjure up this great dish. Have fun with the preparation!

Stuffed Peppers

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 178
Total Time 0 Min.
Preparation Time 40 Min.
Cook Time 20 Min.

Guide for the preparation of stuffed peppers vegetarian.

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Stuffed Peppers Recipe Image
Stuffed Peppers Recipe Image © Thomas Sixt


80 g brown rice
80 g quinoa
320 ml Vegetable broth
6 pc red bell pepper
200 g oyster mushrooms
1 bunch spring onions
80 g green beans (I use fresh green beans)
50 g peas (I use fresh peas, frozen peas are fine as well.)
2 tbs tomato paste
2 tbs Créme Fraîche
2 pinches Pepper
2 pinches Salt
80 g parmesan (grated)


Freshly cooked rice

Prepare rice

Cook the brown rice for 30-40 minutes with 2 parts stock and 1 part rice.

Boil the quinoa in salted water.
Cooking quinoa

Prepare quinoa

Cook quinoa in broth for 15 minutes – ratio 2 parts broth : 1 part quinoa

Prepare mushrooms

Preheat the oven to 200° Celsius.

Place a baking tray ready.

Cut the oyster mushrooms into small pieces.

Fry mushrooms

Briefly fry the sliced oyster mushrooms and set aside.

Cut onions

Cut the spring onions into small rolls.

Sauté onions

Sauté the spring onions and set aside.

Clean green beans
Clean the green beans, cutting off the ends.

Prepare beans

Clean the green beans and cut them to about 2 cm length.

Fresh peas
Fresh peas are fun even when peeling / peeling!

Prepare peas

Plucking fresh peas from their shells.

'Blanch the peas and beans

Cook vegetables

Put peas and beans in boiling water and rinse with cold water after 2-3 minutes.

Vegetarian peppers filling

Create filling

Add the boiled rice, cooked quinoa, blanched peas and beans, and fried oyster mushrooms and spring onions.

Add tomato paste and crème fraiche.

Mix everything carefully in a bowl.

Red pointed pepper
Red pointed peppers are less fleshy and therefore less bitter and dominant than normal, round and fleshy peppers.

Prepare peppers

Wash, halve and seed the red pointed peppers.

Parmesan cheese

Prepare cheese

Grate parmesan fresh.

Fill the pointed peppers

Place on Baking tray

Place the halved peppers open on the baking tray.

Cover the peppers with the filling.

Sprinkle Parmesan cheese over it.

Stuffed Peppers Recipe Image
Stuffed Peppers Recipe Image © Thomas Sixt

Bake and serve

Bake in the oven for about 20 minutes.

Bon appetit!


2. Nutritional Values

3. Tipps for Filling Preparation

3.1 Quinoa and Rice

The basis of my filling is cooked brown rice and cooked quinoa. So far so good, we’ll put everything in a pot… but wait! The cooking times of brown rice and quinoa are very different. Brown rice takes between 30-40 minutes. Quinoa takes only half the cooking time, 15 minutes, so we should cook rice and quinoa separately in 2 pots.

Quinoa and brown rice – note different cooking times!

I for my part prepare the rice with 2 parts vegetable stock and 1 part rice – I do the same with quinoa. So nothing should go wrong.

3.2 Vegetables

Fresh oyster mushrooms, are a component of my filling for the pointed peppers.
Fresh peas are fun even when peeling / peeling!Fresh peas are already fun to peel!

I use oyster mushrooms, fresh green beans, fresh peas, spring onions. We have to clean our vegetables first. The mushrooms and spring onions are fried separately. Peas and beans are blanched. All the vegetable ingredients are mixed with the cooked rice and quinoa after the short pre-cooking. I also add spices, crème fraîche and some tomato paste.

Here you can see all the ingredients I used at a glance.Here you can see my used ingredients at a glance.

3.3 Peppers

Our main actor, the peppers! We don’t want to forget it. For my purposes, I have chosen pointed peppers. They can be gratinated with Parmesan cheese when sliced lengthwise.

Red pointed peppers are less fleshy and therefore less bitter and dominant than normal, round and fleshy peppers.Red pointed peppers are less fleshy and therefore less bitter and dominant than a normal round pepper.

3.4 Cheese

For the gratin I use freshly grated Parmesan cheese. This way our stuffed, deliciously fragrant pointed peppers are deliciously placed on the oven.

Freshly prepared stuffed pointed peppers are delicious vegetarian food that will delight everyone!

4. Related Recipes

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