Creamy Vegan Pasta Alfredo
Stuffed Bell Peppers from the Grill – A Summery Delight
Stuffed bell peppers from the grill are a true highlight for any BBQ or summer meal. With their sweet note, combined with a savory filling, they add color and flavor to your plate. This recipe is not only vegan but also packed with nutrients and easy to prepare. Whether as a side dish or a main course, these stuffed peppers are a delight for everyone.
Why Stuffed Bell Peppers?
Bell peppers are not only vibrant and versatile but also rich in vitamin C, antioxidants, and fiber. They are the perfect vessel for a hearty filling of rice, vegetables, and spices that gains a smoky flavor from the grill. This recipe is healthy, filling, and a true eye-catcher at any BBQ.
Ingredients
- 4 large bell peppers (red, yellow, or orange)
- 150 gram rice (cooked, e.g., basmati or brown rice)
- 1 small zucchini (finely diced)
- 1 small red onion (finely chopped)
- 1 garlic clove (minced)
- 100 gram chickpeas (canned, rinsed)
- 2 tablespoon tomato paste
- 2 tablespoon olive oil
- 1 teaspoon paprika powder (sweet)
- 1/2 teaspoon cumin (optional)
- Salt and pepper (to taste)
- fresh herbs (for garnish, e.g., parsley or cilantro)
Instructions
- Wash the bell peppers, cut off the tops, and remove the seeds and white membranes inside. Keep the tops to close the peppers later.
- Heat 1 tbsp of olive oil in a pan. Sauté the onion and garlic until translucent. Add the zucchini and chickpeas, and cook for about 5 minutes. Mix in the cooked rice, tomato paste, paprika powder, cumin, salt, and pepper. Combine well and adjust the seasoning to taste.
- Fill the prepared bell peppers with the rice and vegetable mixture, and place the tops back on.
- Rub the outside of the peppers with the remaining olive oil and place them on the grill over medium heat. Grill for about 15–20 minutes, turning occasionally, until the peppers are tender and have light grill marks. For best results, use indirect heat to prevent the filling from burning.
- Serve the stuffed bell peppers hot, garnished with fresh herbs. They pair perfectly with a light yogurt dip or hummus.
Notes
Tips and Variations:
- Alternative Filling: Swap rice for quinoa, bulgur, or millet.
- Extra Protein: Add diced tofu or soy mince to the filling.
- Bake in the Oven: If you don’t have a grill, bake the peppers in a preheated oven at 200 °C (400 °F) for about 25 minutes.
- For More Spice: Add chili flakes or smoked paprika to the filling.
Stuffed bell peppers from the grill are a summery highlight that impresses both visually and in flavor. The combination of soft, slightly sweet bell peppers and the hearty filling is simply irresistible. Try this recipe and bring healthy indulgence to your grill.
Enjoy your meal and share your creations with me by tagging @vegan_franzi on social media or using the hashtag #gonut.
