Today, I’m excited to share with you a recipe that’s perfect for summer – Romanian vegan stuffed peppers. This dish is a plant-based twist on the traditional stuffed peppers that I grew up eating.
You might be wondering, “Why vegan?” Well, in Romania, we have several fasting periods throughout the year when many people avoid meat and dairy. This recipe was born out of that tradition, but trust me, it’s so good that you won’t miss the meat one bit!
What I love about these vegan stuffed peppers is how perfect they are for hot summer days. They’re light, fresh, and packed with veggies, making them the ideal meal when you don’t want anything too heavy. Growing up I wasn’t that keen on stuffed peppers – I always found them heavy. Until my grandma’s next-door neighbour gave me a plate of rice and mushroom stuffed peppers. I was hooked and loved them ever since!
For the filling, I’m keeping it simple with a mix of onions, carrots, mushrooms, and rice. It’s a classic combo that just works. Some people like to get creative and throw in other veggies or swap the rice for bulgur or buckwheat. While that sounds delicious, I’m a bit of a traditionalist when it comes to this recipe. Sometimes, the original is just too good to mess with!
The Ingredients For the Romanian Vegan Stuffed Peppers Recipe
You don’t need many ingredients for this recipe. The peppers are the most important thing. I actually decided to make this recipe after I visited the Romanian shop in town and saw that they had Romanian peppers. I just had to buy them. But you can use any type of bell pepper, as long as it has a round-ish shape so it can stand on its own, and can be filled.
The filling is made from a mixture of onions, carrots, mushrooms, rice, and dill. I also like to add a little bit of tomato sauce, to bind everything together. The peppers are then booked in a sauce made from tomato passata and hot water, seasoned with salt and pepper.
How To Make Romanian Vegan Stuffed Peppers
Begin by heating some oil in a large pan over medium heat. Add the diced onions and sauté them for a few minutes until they start to turn translucent. Grate the carrots and add them to the pan. Continue to fry for another 2 minutes, allowing the carrots to soften slightly. Add the chopped mushrooms to the pan. Cook them until they release their moisture and start to brown. Stir in the rice, frying it for 2 minutes, to absorb the oil and the vegetable flavour. Mix in a tablespoon of tomato sauce to the vegetable and rice mixture, then remove the pan from the heat. Season the mixture with salt and pepper to taste, and stir in a generous amount of freshly chopped dill.
While the filling cools, prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Fill each pepper with the rice and vegetable mixture, packing it in tightly. Set the stuffed peppers aside. In a large pan, heat a bit of oil and quickly fry each stuffed pepper for about a minute on each side. You can skip this step but I don’t recommend it, as it gives the peppers a better flavour and texture.
Arrange the stuffed peppers upright in a large pot. If desired, place a slice of tomato on top of each pepper to seal the top in case they fall in the pot.
In a bowl, mix the passata with hot water, season with salt and pepper, and pour this sauce over the peppers. The liquid should almost cover the peppers. Bring the pot to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the peppers are tender and the rice is fully cooked.
Serve the vegan stuffed peppers hot, topped with a dollop of sour cream (or plant based alternative) and a sprinkle of fresh dill for a delightful finish.
Notes and Tips:
- Select peppers that are similar in size to ensure even cooking. Red, yellow, or green bell peppers all work well, depending on your taste preference.
- The Passata provides a smooth tomato base, but you can also use crushed tomatoes or a homemade tomato sauce if you prefer a chunkier texture.
- The stuffed peppers can be prepared in advance and stored in the refrigerator for up to 24 hours before cooking. This makes them an excellent option for a make-ahead meal.
Romanian Vegan Stuffed Peppers
Ingredients
- 5-6 bell peppers
- 1 onion
- 2 carrots grated
- 200 gr mushrooms
- 1/2 cup rice
- 500 ml tomato passata
- 500 ml hot water
- bunch of dill
- salt and pepper to taste
- tomato optional
- sour cream/vegan alternative optional, to serve
Instructions
- In a large pan, sear the diced onions for a couple of minutes until they start to become translucent.
- Add the grated carrots to the skillet and fry for 2 minutes.
- Toss in the chopped mushrooms and continue frying for a few more minutes until they release their moisture.
- Add the rice to the veggie mix and fry for 2 more minutes, stirring.
- Stir in a tablespoon of tomato sauce, then remove the pan from the heat.
- Season the mixture with salt and pepper, and add a generous amount of chopped fresh dill. Mix everything well.
- While the filling cools, prepare your peppers by cutting off the tops and removing the seeds and membranes.
- Stuff each pepper with the rice mixture and set them aside.
- In a large pan, heat a bit of oil and quickly fry each stuffed pepper for about a minute on each side.
- Arrange the peppers in the pot, standing upright. If you like, place a slice of tomato on top of each pepper.
- In a bowl, mix the tomato passata with the hot water, season with salt and pepper, and pour this sauce over the peppers. The liquid should almost cover them.
- Bring the pot to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the peppers are tender.
- Serve hot with a dollop of sour cream/vegan alternative and an extra sprinkle of fresh dill on top.
FAQ:
Is it necessary to fry the stuffed peppers before simmering?
Frying the stuffed peppers before simmering is optional, but it adds a slight char and depth of flavour to the dish. If you’re short on time, you can skip this step.
How do I store leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop.
Can I freeze the vegan stuffed peppers?
Yes, stuffed peppers freeze well. After cooking, allow them to cool completely, then place them in an airtight container and freeze for up to 3 months. Reheat them in the oven or on the stovetop.
For more similar traditional Romanian vegetarian dishes, check out my recommendations below:
- Romanian spinach with eggs recipe
- Romanian zucchini souffle recipe
- Romanian pan fried zucchini recipe
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