May 3, 2022
Mediterranean-Inspired Stuffed Peppers
Mediterranean Inspired Stuffed Peppers – baked until tender and loaded with seasoned ground ‘beef’, hearty orzo, fresh herbs, and zesty lemon – are a simple and hassle-free meal that everyone is sure to love!
Mediterranean-Inspired Stuffed Peppers
If you’re looking for a simple, flavor-packed weeknight meal, add these Mediterranean-Inspired Stuffed Peppers to your menu! Bell peppers are loaded with vegan ground, hearty orzo, fresh herbs, zesty lemon, and creamy vegan cheese, then baked to until perfectly tender! Seriously, the best (and easiest) Springtime meal!
Grab a drink and let’s make some delicious Mediterranean-Inspired Stuffed Peppers!
what goes in Mediterranean-Inspired Stuffed Peppers (plus substitutions)
I love this recipe because not only is it delicious, but it’s super easy! Here’s everything you’ll need to make ’em:
- Avocado oil: or any neutral oil
- Vegan ground: My favorite is Impossible, but feel free to use whatever brand you love, or find most accessible! Additionally, you can sub vegan ground for vegan chick’n pieces, soy curls, TVP, or chickpeas! Please note if using another “protein”, cooking times and preparation may vary.
- Dried herbs: oregano, basil, kosher salt, pepper, and red pepper flakes. You can certainly use fresh herbs, but I always have dried on hand, so that’s what I use. You can also sub for 1 tablespoon Italian seasoning if you don’t want to purchase these dried herbs and seasonings separately.
- White onion: You can sub for yellow or red. You can also sub for 2 teaspoons granulated onion or onion powder
- Garlic: I prefer to use fresh, but you can sub for 2 teaspoons granulated garlic or garlic powder.
- Kale: I love using laminate kale in these stuffed peppers, but curly works too! You can also sub the kale out for another green, such as spinach or collard greens!
- Orzo: Any tiny pasta will work here, such as datalink, couscous, or acini de Pepe. You can also sub for cooked rice or cauliflower rice for a gluten-free alternative.
- Vegan mozzarella shreds
- Artichoke hearts
- Kalamata olives
- Lemon
- Dill: Preferably fresh, but feel free to sub 1/4 dried.
- Bell peppers
- Panko breadcrumbs: Sub gluten free or omit for a gluten-free option.
- Vegan butter: Sub coconut oil or olive oil
- Vegan feta
how to make Mediterranean-Inspired Stuffed Peppers
Making these stuffed peppers is straightforward and super easy! Here’s how:
1. Filling:
To prepare the filling, heat the oil in a pan Add the vegan ground and season. Using the back of a wooden spoon or spatula, break the ground into bite size pieces and cook, stirring often, until heated through. Add the onion and garlic and continue to cook another 2 to 3 minutes. Stir in the rest of the filling ingredients until heated through, taste and adjust seasonings, and set aside.
2. Stuff the peppers:
Meanwhile, prepare the bell peppers. Cut each pepper in half lengthwise and scoop out the seeds and white membranes. Spoon the filling into each of the halved peppers and place them in a large baking dish.
3. Bake:
Cover tightly with foil and bake for 30 minutes. Mix the breadcrumbs and melted butter in a small bowl. Remove the foil and top the stuffed peppers with a couple tablespoons of the breadcrumbs and bake uncovered an additional 15 minutes.
4. garnish and enjoy!
Garnish with fresh dill, vegan feta and lemon wedges, and enjoy!
CAN I FREEZE Mediterranean-Inspired Stuffed Peppers?
Yes, you can! These stuffed bell peppers will keep in the freezer up to three months. To freeze them, cook the recipe according to directions up until adding the garnishes, and cool the stuffed peppers at room temperature. Once at room temperature, place the stuffed peppers on a parchment paper-lined tray and place in the freezer for 2 to 3 hours, then transfer the partially frozen peppers to a gallon size zip-top bag, or individually store in smaller zip-top bags. When you’re ready to eat them, thaw in the refrigerator overnight or at room temperature for 4-6 hours, then warm them up in the oven (350°F for 15 to 20 minutes) or microwave (2 to 3 minutes). Garnish and enjoy!
more quick and easy weeknight meals to try out:
- Chick’n Verde Stuffed Poblano Peppers
- General Tso’s Cauliflower
- Barbacoa-Inspired Tacos
- Creamy Black Pepper Bucatini
- Vegan Fish Tacos
weeknight stuffed peppers ftw!
I hope ya’ll love these Mediterranean-Inspired Stuffed Peppers as much as I do! If you give ’em a try, snap a photo or a video, share it on Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Til next time, friends!
XOXO!
Mediterranean-Inspired Stuffed Peppers
Ingredients
- • 1 tablespoon avocado oil
- • 1 pound vegan ground
- • 1 teaspoon dried oregano
- • 1 teaspoon dried basil
- • 1 teaspoon kosher salt
- • 1 teaspoon pepper
- • ½ teaspoon red pepper flakes optional
- • 1 small white onion diced
- • 8 cloves garlic minced
- • 1 bunch kale destemmed and roughly chopped
- • 2 cups orzo cooked according to package directions
- • 1 cup vegan mozzarella shreds
- • 1 cup artichoke hearts chopped
- • ¾ cup kalamata olives diced
- • Zest of 1 large lemon plus its juice
- • 1/3 cup fresh dill chopped, plus more for garnish
- • 6 large bell peppers
- • ¾ cup panko breadcrumbs
- • 2 tablespoons melted vegan butter
- • Vegan feta for garnish
- • Fresh lemon wedges for serving
Instructions
- To prepare the filling, heat the oil in a large sauté pan over medium heat. Once the oil is hot, add the vegan ground and season with the oregano, basil, salt, pepper, and pepper flakes. Using the back of a wooden spoon or spatula, break the ground into bite size pieces and cook, stirring often, until heated through 4 to 5 minutes. Add the onion and garlic and continue to cook another 2 to 3 minutes.
- Reduce the heat to medium-low and add the remaining ingredients, up to the bell peppers. Give it a good stir to ensure everything is well combined. Continue to cook, stirring often, until most of the cheese melts through, 2 to 3 more minutes. Taste and adjust seasonings if necessary. Remove from the heat and set aside.
- Preheat oven to 400°F.
- Meanwhile, prepare the bell peppers. Cut each pepper in half lengthwise and scoop out the seeds and white membranes. Spoon the filling into each of the halved peppers and place them in a large baking dish. Cover tightly with foil and bake for 30 minutes.
- Next, mix the breadcrumbs and melted butter in a small bowl. Remove the foil and top the stuffed peppers with a couple tablespoons of the breadcrumbs and bake uncovered an additional 15 minutes.
- Garnish with fresh dill, vegan feta and lemon wedges, and enjoy!
