Italian Vegan Stuffed Peppers with Risotto

Stuffed bell peppers with Italian risotto, mixed veggies and topped with delicious tomato sauce. The stuffing is creamy and rich, filling and flavourful. Prepare in advance for an easy weeknight dinner you can pop in the oven and have ready in no time.

This recipe was originally published in March 2019. It has been updated for content and photos.

We love stuffed peppers, and this Italian version holds a special place in my heart. It’s actually my mom’s family recipe that I’ve veganized, and has her stamp of approval!

Just like my Mexican stuffed peppers and my unstuffed lazy peppers, this dish is filled with flavour and I have no doubt, you’ll LOVE it!

Making risotto the ‘old fashioned’ way is a bit of a process, but I promise it’s worth it. That said, if you’re looking for a short cut, and you’ve got an Instant Pot, you can also make the filling following this risotto recipe, instead.

How to make it

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Gather your ingredients.

To the bottom of an oven safe dish, add half of the tomato sauce with a ¼ cup of water to thin it out. (photo 1)

Then slice off the stems and carefully remove the seeds and membranes from your bell peppers and place them hollow side up in your dish. Set aside. (photo 2)

Melt the butter (if using) and add your chopped onion to a large skillet and sauté until softened, approx. 2-3 minutes. (photo 3)

Add the Arborio rice and garlic powder to the pan and stir, toasting for about 30-60 seconds. (photos 4-5)

Then add the wine, stirring often until mostly absorbed. (photo 6)

Now, slowly begin adding your broth. Add around half a cup of broth to your pan, at a time. (photos 7-8)

Stir often, until the broth is absorbed, and then add more, and repeat. (photo 9)

NOTE: Continue adding the broth until you’ve used up all 3 cups, approx. half a cup at a time, until absorbed, and then add more. Do NOT dump all the broth into the pan.

When you add your last portion of broth, also add the veggies. (photo 10)

Stir often, until the broth is absorbed, and your risotto is cooked. (photos 11-12)

NOTE: Taste for salt and pepper and add, if needed. If using a flavourful broth, you shouldn’t need any.

Divide your filling among your four peppers, and gently stuff and press it down. You want them really full. Then use the remaining sauce to top each one. (photos 13-14)

Bake your Italian stuffed peppers for 30-45 minutes (depending on how crisp you like your peppers) and then remove from the oven. (photo 15)

NOTE: Use parchment paper and foil to cover your peppers, but remove the paper and foil 5 minutes before your peppers are ready if you’d like to brown the tops.

Use the extra sauce at the bottom of your dish for serving. You may also garnish with vegan parmesan cheese, fresh basil or parsley and red pepper flakes, if desired.

Storage

You may keep leftovers refrigerated in a sealed container for 2-3 days, and reheat in the oven or toaster oven.

To freeze, place the peppers in an air tight, freezer safe container and freeze for up to 3 months.

Common Questions

Expert Tips

• Use care when hollowing out your bell peppers. You don’t want them to break, or the stuffing won’t hold.
• Make sure to salt your peppers inside and out, before stuffing them, otherwise you’ll have a flavourful filling but bland shell.
• Use a salty, flavourful broth to make your risotto for best results.
• Don’t dump all the broth into your pan at once. The slower method of cooking risotto is a tried and true technique which will yield the best results for your Italian stuffed peppers.
• For no oil, sauté the onions in a tablespoon or two of broth.
• For wine free, use an additional half cup of broth in replacement. But follow the same cooking directions.

More veganized classic Italian dishes

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