Italian Vegan Stuffed Peppers with Risotto

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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.

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Stuffed pepper sliced in half with risotto inside and whole stuffed pepper beside it on plate.

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.

Two whole stuffed red peppers on white plate with fork on the side and basil on top of peppers.

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.

Ingredients needed to make stuffed peppers scattered on brown deck.

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)

Corningware dish with tomato sauce on bottom and 4 hollowed out red peppers on top.

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)

Image collage of cast iron skillet with butter and onions sautéing, then rice added and wine added.

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.

Image collage of broth being poured into pan with rice, and then broth is absorbed.

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.

Mixed frozen veggies added to pan of rice and then mixed together.

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.

Peppers in casserole dish stuffed with vegetable risotto and topped with tomato sauce, before and after baking.

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.

Risotto stuffed peppers in white plate with fork on the side and parmesan and basil on top.

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

What rice for stuffed peppers?

Although you may use any of your favourite rice varieties for stuffed peppers, risotto is traditionally made with Arborio rice as it provides the creamiest texture. That said, if you’re avoiding white rice you may sub for brown rice, as I’ve done in this brown rice risotto.

Do I really need to add ½ cup of broth at a time?

Yes and no. Do NOT dump all the broth in, but you don’t need to measure out half a cup each time, either. Use a large ladle and add a scoop at a time, or use a half cup measuring cup if you have one.

Can stuffed peppers be frozen?

Yes, you may fully prepare and stuff your peppers and then freeze before baking. If baking from frozen, add an additional 10-15 minutes of bake time.

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

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa