These Vegan Italian Stuffed Peppers are packed with flavor, featuring a risotto-style sun-dried tomato rice with chickpeas and topped with a rich sunflower basil pesto. Unlike traditional stuffed peppers that can turn soggy, these are perfectly roasted for a soft yet slightly charred texture. The dish is easy to make, nutritious, and entirely plant-based, making it a great choice for a wholesome dinner.

Full Recipe:

Ingredients

For the Peppers & Rice:

• 3 large red bell peppers, halved
• 1/4 cup olive oil, divided
• 4 shallots, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp fresh thyme
• 1 tbsp fresh rosemary, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 1/2 cups arborio rice
• 1/4 cup dry white wine
• 4 cups warm vegetable stock
• 1 (28 oz) can chickpeas, drained and rinsed
• 2 tsp salt

For the Sunflower Basil Pesto:

• 3 cups fresh basil
• 2 cups arugula
• 5 tbsp toasted sunflower seeds
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 3 tbsp nutritional yeast
• 1/2 tsp salt (or more to taste)

Directions

1. Preheat the oven to 400°F (200°C). Place the bell peppers cut-side up in a large baking dish, drizzle with 2 tbsp olive oil, and season with salt. Roast for 30-40 minutes until tender and slightly charred.
2. Prepare the rice: Heat a large pot over medium heat with the remaining 2 tbsp olive oil. Add shallots and sauté for 10 minutes until caramelized. Stir in garlic, thyme, rosemary, sun-dried tomatoes, and rice, cooking for 5 minutes.
3. Deglaze the pan: Pour in the white wine and let it absorb. Then, add warm vegetable stock, chickpeas, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. If needed, add more warm stock.
4. Make the pesto: Toast sunflower seeds in a dry skillet over medium-low heat until golden brown. Blend with basil, arugula, lemon juice, olive oil, nutritional yeast, and salt in a high-speed blender until smooth. Adjust seasoning as needed.
5. Assemble the peppers: Drain any liquid from the roasted peppers, then stuff them with the rice mixture. Top with a generous spoonful of sunflower basil pesto. Serve fresh and enjoy!

Nutrients (Per Serving – 1 Stuffed Pepper)

• Calories: 560
• Total Fat: 26g
• Saturated Fat: 3g
• Unsaturated Fat: 21g
• Cholesterol: 0mg
• Sodium: 2388mg
• Carbohydrates: 67g
• Fiber: 14g
• Sugar: 14g
• Protein: 19g

Enjoy these delicious, plant-based stuffed peppers for a comforting and flavorful dinner! 🌿🍅

A Modern Twist on Traditional Stuffed Peppers

Unlike classic stuffed peppers, which are often filled with ground meat, cheese, and breadcrumbs, this vegan version introduces a wholesome, plant-based alternative. By using arborio rice cooked in a risotto-style preparation, the stuffing becomes rich, creamy, and deeply flavorful without the need for dairy. The inclusion of chickpeas adds heartiness and protein, ensuring the dish is both filling and nourishing.

One of the key elements that set these stuffed peppers apart is the roasting process. Many stuffed pepper recipes result in a mushy texture, but these are roasted to perfection—soft on the inside with a slightly charred exterior that enhances their natural sweetness. This careful roasting process adds depth to the overall flavor profile while maintaining the structure of the peppers.

The Nutritional Benefits of This Plant-Based Dish

This recipe is not just about great taste; it also delivers a powerhouse of nutrients. Each stuffed pepper provides a well-balanced mix of protein, fiber, healthy fats, and essential vitamins and minerals.

• Red Bell Peppers – High in vitamin C, antioxidants, and fiber, red bell peppers support immune function and digestive health.
• Arborio Rice – While primarily known for its creamy texture in risotto, arborio rice also provides a good source of carbohydrates for sustained energy.
• Chickpeas – A great source of plant-based protein and fiber, chickpeas contribute to satiety and digestive health.
• Sun-Dried Tomatoes – Packed with lycopene, an antioxidant known for its potential heart-health benefits.
• Sunflower Seeds – A nutrient-dense alternative to traditional pine nuts in pesto, offering vitamin E, magnesium, and healthy fats.
• Basil & Arugula – These leafy greens add freshness while delivering essential micronutrients such as vitamin K and iron.

With a macronutrient breakdown that supports a well-rounded diet, this dish is an excellent option for those looking to enjoy a hearty meal without compromising on health.

Why This Recipe Works So Well

There are a few reasons why these Vegan Italian Stuffed Peppers stand out as a go-to meal for both casual dinners and special occasions.

1. Incredible Depth of Flavor

The combination of sun-dried tomatoes, fresh herbs, and caramelized shallots creates a deep, umami-rich taste. The slight acidity from the white wine used in the risotto-style rice enhances these flavors even further, making every bite layered and complex.

2. Balanced Texture and Contrast

Many stuffed pepper recipes can feel one-dimensional in texture, but this version is carefully crafted to offer contrast. The roasted peppers provide a tender yet slightly crisp exterior, while the rice mixture remains creamy but not overly soft. The sunflower basil pesto on top adds an additional layer of silkiness and a nutty crunch.

3. Wholesome and Satisfying Without Being Heavy

Despite being a comfort food, these stuffed peppers remain light on the stomach. The plant-based ingredients provide nourishment without excess calories or unhealthy fats, making them a great choice for those following a healthy lifestyle.

The Role of Sunflower Basil Pesto in Elevating the Dish

Pesto is a beloved component of Italian cuisine, traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. This recipe takes a creative approach by substituting sunflower seeds for pine nuts and nutritional yeast for cheese, making it entirely plant-based.

Sunflower seeds not only add a unique nutty flavor but also contribute essential nutrients such as vitamin E and magnesium. Meanwhile, the combination of fresh basil and arugula introduces a balance of sweetness and slight bitterness, making the pesto a perfect complement to the rich flavors of the stuffed peppers.

Drizzling the pesto over the stuffed peppers just before serving enhances the dish’s overall flavor profile, ensuring every bite is packed with freshness and zest.

How to Serve and Customize the Recipe

This recipe is versatile and can be adapted based on dietary preferences or available ingredients.

Serving Suggestions:

• As a Main Course: Serve alongside a light green salad with a lemon vinaigrette to keep the meal refreshing.
• With a Side of Crusty Bread: A slice of rustic Italian bread pairs beautifully with the dish, allowing you to scoop up any extra pesto or rice mixture.
• Topped with Vegan Cheese: If you want an extra layer of indulgence, sprinkle some vegan Parmesan or mozzarella on top before serving.

Customization Ideas:

• Switch Up the Peppers: While red bell peppers are naturally sweet and perfect for roasting, you can use yellow or orange peppers for a different color and flavor profile.
• Use Quinoa Instead of Rice: For a higher protein and fiber content, swap arborio rice for cooked quinoa.
• Add More Vegetables: If you want an extra dose of greens, stir in some sautéed spinach or kale into the rice mixture.
• Make It Spicy: Add a pinch of red pepper flakes or diced jalapeños to the filling for a subtle heat.

Perfect for Meal Prep and Leftovers

One of the best things about this recipe is its suitability for meal prep. The stuffed peppers can be made ahead of time and stored in the refrigerator for up to three days. The flavors continue to develop as they sit, making leftovers even more delicious.

To reheat, simply place them in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. The pesto can be stored separately in an airtight container and drizzled on top just before serving to maintain its fresh flavor.

Conclusion: A Must-Try Vegan Italian Dish

These Vegan Italian Stuffed Peppers offer a delightful blend of flavors, textures, and nutrients, making them a fantastic addition to any plant-based menu. Whether you’re looking for a comforting yet wholesome dinner, a dish to impress guests, or a meal-prep-friendly recipe, this one checks all the boxes.

By incorporating simple yet high-quality ingredients, this dish proves that plant-based eating doesn’t have to be bland or restrictive. Instead, it celebrates bold Italian flavors in a way that’s both nourishing and satisfying. So, the next time you’re craving a hearty and flavorful meal, give these stuffed peppers a try—you won’t be disappointed!