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Stuffed Red Peppers


I got creative during the summer after joining a CSA. Each week a large box of beautiful, fresh veggies arrived at the door, but since the contents were unpredictable, I had to be flexible. Everything in this dish except the mushrooms, bulghur and seasonings came from the farm. It was delicious!

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Rate this recipe 4.3/5 (22 Votes)
Stuffed Red Peppers 1 Picture


  • 1 red onion, finely chopped
  • 4 cloves garlic, minced
  • 1 carrot, diced
  • 4 large mushrooms, diced
  • 1 small cherry pepper, diced
  • 2 small yellow squash, diced
  • 1 small eggplant, peeled if desired, and diced
  • 1 very large or 2 medium tomatoes, diced
  • 1/3 cup bulghur wheat
  • 1 Tbs. nutritional yeast
  • 1 Tbs. Bragg’s Liquid Aminos or low sodium soy sauce
  • 2 tsp. Italian herb mix
  • 4 large red bell peppers


Servings 4
Preparation time 45mins
Cooking time 75mins


Step 1

Begin to sauté the onions and garlic in a large pot. Dice the next six vegetables in order and add them to the pot as they are ready, stirring the pot after each addition. Add the bulghur wheat and seasoning, stir and continue to simmer about 10 more minutes.

Meanwhile, cut off the tops of the red bell peppers and remove all seeds and ribs. Spoon the vegetable mixture into the cavities, packing lightly. Stand on a foil lined baking tray and bake at 325º for 30 minutes.

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