This is one of my favourite dishes in summer.

Vegan stuffed peppers (version 2)

Total Time 1 hour
Servings 8


  • 1.5 kg green bell peppers
  • 5 carrots
  • 4-5 cloves of garlic
  • 2 onions
  • 1 bunch of cilantro
  • 1 bunch of parsley
  • 1/2 bunch of purple basil
  • 140 g rice
  • 3 tomatoes
  • 1 tsp salt
  • to taste black pepper
  • 1/2 jalapeno
  • 2 tbsp olive oil
  • 400 ml water


  • First, cook rice – boil 320 ml of water, add salt and rinsed rice. Boil on low heat for 12 minutes. Then take it off the heat, let it rest with the lid covered for 5 minutes, then fluff it with a fork.
  • Finely chop the onion and garlic, grate the carrot.
  • Sauté the onion in a hot oiled pan, add the carrot in 3-4 minutes, then add the garlic and green jalapeno in 2-3 minutes, mix well.
  • After 2 minutes, add svanetian salt and herbs, mix well, cook for 2-3 minutes. Then add cooked rice, mix well.
  • After 2-3 minutes, add black pepper and half of peeled tomatoes, mix well. Remove from heat in 2 minutes.
  • Cut off the heads of the bell peppers, remove the seeds and fill them with stuffing. Pack it in the pot so that the contents do not spill out.
  • Carefully pour water, remaining tomatoes, sprinkle with salt and put on fire. Cook on low heat for 30-40 minutes. When the bell pepper changes color, it is ready.
    Bon Appetit
Course: dinner, vegan
Keyword: dinner, vegan

Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.

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