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Mirjana

Stuffed Mini Peppers with Mushrooms, Olives and Walnuts Oven Baked Vegan

Stuffed Mini Peppers featuring savory mushrooms, tangy olives, and crunchy walnuts are oven-baked to perfection. These flavorful peppers are a delicious and healthy choice for any meal. Discover how to create this plant-based masterpiece today! Dive into a delightful vegan dish!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 5 people
Course: Main Course
Cuisine: Modern
Ingredients Method Notes

Ingredients
  

  • 10 sweet mini peppers
  • 1 cup cooked sticky or sushi rice
  • 1/4 cup ground roasted walnuts
  • 5-6 large quartered mushrooms
  • 2 slices slices smoked vegan provolone cut into 1/4 inch squares (Violife is the brand easily found at Whole Foods.)
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • 3 tbsp olive oil extra virgin
  • 1 cup tomato paste diluted in 1 cup water
  • 10-12 black pitted Kalamata olives
  • 1 tbsp sweet paprika
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped (save some for serving)
  • 1/2 cup nutritional yeast powder
  • 3-4 fresh mint leaves for garnish optional
  • 1/2 tsp cayenne pepper optional
  • salt and freshly ground black pepper to taste

Method
 

  1. Preheat your oven to 380ºF (193ºC).
    In a food processor, chop onion, olives, and garlic until finely minced. Add chopped parsley and dill to the mixture. Core mini peppers.
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  2. Combine the minced mixture with cooked rice, and ground roasted walnuts. In a bowl, mix diluted tomato paste with water, sweet paprika, salt, black pepper, and cayenne pepper (if using) and set aside.
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  3. Cover the bottom of the baking dish with a thin layer of prepared stuffing and place peppers in a baking dish. Stuff the mini peppers with the remaining stuffing.
  4. Arrange quartered mushrooms around the stuffed peppers.
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  5. Pour prepared tomato paste mixture over the stuffed peppers and mushrooms in the baking dish. Cover the baking dish and bake in the preheated oven for 40 minutes, stirring occasionally to ensure the mushrooms are coated in the sauce.
    Uncover the dish and bake for an additional 20-30 minutes at 400ºF (204ºC) until the peppers are tender and slightly caramelized.
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  6. Serve the stuffed peppers with your choice of sides like buttered spaghetti squash, boiled/mashed potatoes, or pasta. Sprinkle nutritional yeast powder over the peppers for a cheesy flavor (or grated Parmesan/Romano cheese if not vegan).
    Sprinkle with chopped dill or mint for a burst of freshness and serve warm. Get ready to impress your taste buds and anyone joining you at the table with these flavorful stuffed mini peppers.
    Enjoy the deliciousness and the satisfaction of creating a fantastic vegan dish that's as pleasing to the eyes as it is to the palate!

Notes

I highly recommend using organic ingredients whenever possible for the best results and flavors.