Stuffed Roasted Sweet Peppers

BY : PUBLISHED : December 8th, 2021 UPDATED: January 6th, 2022

These Stuffed Roasted Sweet Peppers will make the perfect side dish or appetizer for your next dinner party. Everyone will enjoy the scrumptious basmati filling nestled in crunchy, roasted baby sweet peppers! They are incredibly simple to make, quite customizable, and so delicious that your guests won’t stop at only one serving.

finished Stuffed Roasted Sweet Peppers plated on a white tray

The Best Stuffed Roasted Sweet Peppers

These yummy bites are so hearty and nourishing. I enjoy buying baby peppers in a variety of colors, so I can make a bright and festive presentation. They’ll be your new obsession; here’s why!

  • Aside from the appetizing colors that peppers bring on the table, they’re full of nutrients too!  A mouthful of these roasted peppers will give your body loads of vitamins and fiber.  They are also gluten-free and naturally vegan.
  • Ingredients are simple to swap, add or tweak depending on your diet or preferences.  A dish fit for everybody.
  • Party favorite.  These stuffed peppers are sure to impress your guests. They make excellent finger food and are also less messy to eat. It goes well with practically every main dish, ensuring that your guests have a complete and delicious meal.
  • Quick and Easy.  These ingredients are likely to be found in everyone’s cupboard. Check your fridge for any veggies to add. The steps are very much straightforward and easy to assemble.

Ingredients Needed

  • Baby peppers – Although red bell peppers are the most common, you can experiment with other colors such as yellow, green, and orange. This recipe calls for baby peppers, but large peppers can also be used. However, the flavor might be too intense for an entree.
  • Fresh basil – adds a bout of sweet and savory flavor to the filling! You can use other fresh herbs like oregano, tarragon, or thyme. The flavor would be different but still delicious! Here’s a great article on how to store herbs more efficiently, if you’re interested!
  • Pistachios (roasted and salted) – Gives extra texture and a touch of nuttiness into the basmati filling.
  • Olive oil – Any neutral oil will work. It will bind the filling ingredients together.
  • Hot water –  is needed to thin out the filling and help get the right consistency.
  • Salt and pepper – to taste
  • Basmati rice –  This type of rice is perfect for this dish, but you can use other long-grain varieties too.

ingredients for Stuffed Roasted Sweet Peppers against a white background

Making Stuffed Roasted Sweet Peppers

Preparations:

  • Cook Basmati Rice.  You simply rinse the rice and for every 1 cup of rice, add 1.5 cups of water to the rice cooker.  Adding some seasonings can be optional.  This should cook for about 12-15 minutes.
  • Prep your peppers.  Wash the peppers and slice them in half, lengthwise. Remove the seeds and the white inner rib.  Make sure to pat dry the peppers using a paper towel.
  • Preheat over to 400 degrees F.
  • Line your baking sheet with parchment paper.

Steps:

  • Arrange the peppers on a baking sheet and bake for 10 minutes. They should be slightly roasted yet still firm.

ingredients for Stuffed Roasted Sweet Peppers against a white background

  • In a food processor, combine the fresh basil, pistachios, olive oil, hot water, garlic, salt, and pepper. Pulse the ingredients until creamy. Season as needed. If the consistency is too thick, add more boiling water. Add a small quantity at a time until you reach the desired thickness.

process of making filling for Stuffed Roasted Sweet Peppers in a food processor process of making filling for Stuffed Roasted Sweet Peppers in a food processor

  • In a bowl, combine the basmati rice and the basil mixture.  Make sure that it is well mixed.
  • Stuff the cooled peppers with the basmati mixture. Serve the stuffed peppers at room temperature or cold.

finished Stuffed Roasted Sweet Peppers plated on a white tray

Add-ons and Variations

  • You can substitute basmati rice with low-carb options like cauliflower rice, quinoa, or couscous.
  • You can slice the peppers lengthwise or across; feel free to do whatever works for you.
  • Add some chili flakes, paprika, or cayenne powder to the filling if you want to give it a bit of zing!
  • You can also top it with some vegan cheese if you want to make the stuffed peppers richer.

Tips when Making Stuffed Roasted Sweet Peppers

  • To ensure that your peppers remain upright and do not spill the filling, shave a portion off the bottom to make it flat.
  • Do not overbake your peppers, or they may wilt and lose their structure.
  • This is the perfect recipe to use your leftover rice! Just make sure that you are not using the starchy variety that turns sticky when cooked.
  • If you like the filling a bit chunkier, pulse the filling less. You will get more texture from the nuts this way.

finished Stuffed Roasted Sweet Peppers plated on a white tray

Storing Notes

These leftover Stuffed Roasted Sweet Peppers should be placed in an airtight container or wrapped in aluminum foil and refrigerated for up to 4 days. They are also freezer-friendly, just wrap them individually in plastic or aluminum foil and freeze for up to 3 months.

To reheat, bake them at 350 degrees F for about 20-30 minutes until completely thawed and warmed. You can also use the microwave setting it on high heat for 20 minutes. Make sure you’re using a microwave-safe container.

Frequently Asked Questions

  1. Why are my stuffed roasted peppers soggy? When peppers aren’t pre-cooked, this happens. As a result, when you cook them raw and stuff them with filling, the heat releases the moisture, making the pepper soggy.
  2. How do I know if peppers are done roasting?  It usually has a charred hue and is soft when pierced with a fork.
  3. Is it necessary to peel the peppers after they’ve been roasted? It isn’t required. In fact, leaving the skin on adds to the flavor richness. It does have a lovely smoky flavor to it.

finished Stuffed Roasted Sweet Peppers plated on a white tray

If you like these Stuffed Roasted Sweet Peppers, try these too:

  • Southwest Stuffed Bell Peppers – This is an all-time family favorite recipe.  I can add whatever vegetables I have in the fridge, making it really versatile. Every time, it’s a great change-up.
  • Vegan Stuffed Shells – This dish is ideal for feeding a large party, especially for hosting family reunions or simply a get-together of friends. It is so tasty and attractive that guests would believe it was cooked by a professional chef.
  • Fill Your Portobelly – Sweet Potato Stuffed Mushrooms – This recipe is extremely adaptable because you may use any grains, proteins, or vegetables in an edible bowl. Because the ingredients are easy and inexpensive, you may find yourself making this frequently.

Photos by Alfonso Revilla

finished Stuffed Roasted Sweet Peppers plated on a white tray

Stuffed Roasted Sweet Peppers

David Sterkel
These Stuffed Roasted Sweet Peppers will make the perfect side dish or appetizer for your next dinner party. Everyone will enjoy the scrumptious basmati filling nestled in crunchy, roasted baby sweet peppers!
4.92 from 36 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner, Lunch
Cuisine American
Servings 10 servings
Calories 167 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 20 sweet baby peppers
  • 3 ounces of fresh basil
  • 1 cup of pistachios (roasted and salted)
  • 2 Tablespoons of olive oil
  • ¼ cup of hot water
  • 2 Tablespoons of garlic
  • salt and pepper to taste
  • 2 ½ cups of cooked basmati rice

Instructions
 

  • Preheat over to 400. Next, slice the pepper in half, lengthwise. With a small knife remove the seeds. Place the peppers on a cookie sheet ant bake for 10 minutes. They should be slighty roasted, yet firm.
  • In the bowl of your food processor, add the fresh basil, pistachios, olive oil, hot water, garlic, salt, and pepper to taste. Wiz around until creamy. Taste the mixture to see if more salt/pepper is needed. If you need more water to thin it out, add it slowly by the tablespoon. Hot water works best.
  • When the mix is done, transfer to a large bowl, and mix with the rice. Mix until well-combined.
  • When the peppers have cooled, stuff them with the mixture.
  • Serve room temp or cold.

Nutrition

Calories: 167kcalCarbohydrates: 19gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 4mgPotassium: 290mgFiber: 3gSugar: 3gVitamin A: 2253IUVitamin C: 74mgCalcium: 39mgIron: 1mg
Keyword appetizers, baby peppers, basil, gf, gluten free, glutenfree, healthy, pistachios, quick, roasted peppers, simple, vegan
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About David Sterkel

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

View all posts by David Sterkel
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