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Italian Vegan Stuffed Bell Peppers

by Suzie Bellomo on June 07, 2023
Italian Vegan Stuffed Bell Peppers

We tried these Italian Vegan Stuffed Bell Peppers in our kitchen, and they tasted amazing! Our Il Fusti Italian-blend Olive Oil added a hint of pepperiness and tang to an already savory meal. You should definitely try this one!


¾ cup whole grain brown rice, uncooked

6 medium bell peppers, any color (red, yellow, or green)

2-3 tablespoons Il Fusti Italian-blend Olive Oil

2 small onions, diced

1 cup crimini mushrooms, sliced

2 small carrots, sliced

1 small zucchini, cubed

¾ cup fresh parsley leaves picked and finely chopped

¾ cup tomato purée

salt, to taste

Freshly ground black pepper, to taste

A pinch of chili


  1. Preheat the oven to 425 °F.
  2. In a small pan bring salted water to a boil over medium heat and cook the rice according to the package instructions. Drain on a colander and set aside.
  3. Cut off the tops of the bell peppers ("lids") and set aside. Scoop out the inside and discard the seeds. Wash the peppers carefully and set them aside.
  4. In a large pan heat Il Fusti Italian-blend Olive Oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry for a further 5-8 minutes. Add carrots and zucchini, and fry, stirring occasionally for 5 minutes. Remove from the heat. Add cooked rice, ⅓ cup parsley, and tomato purée, and stir until well combined. Season to taste with salt, pepper, and a pinch of chili.
  5. Divide the mixture between the peppers and place the "lids” on top.
  6. Place the stuffed peppers in a greased baking tray. Bake for 20-25 minutes, until slightly brown on the edges.
  7. Sprinkle remaining parsley on top and serve.

This recipe was adapted and sourced directly from


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