Stuffed Peppers, delicious vegetarian Preparation

Gefüllte Paprikaschoten


Now I would like to introduce my recipe Stuffed Peppers to you with pleasure. This recipe is purely vegetarian.

I still know stuffed peppers from my grandma. She always used minced meat as filling. I, however, prefer vegetarian food by the day and find the vegetable cuisine exciting and varied.

So I thought about how to modernise this traditional granny recipe. Variety makes my filling interesting. In the course of my recipe you will find vegetable additions that also leave room for your own creations.

Let yourself be inspired by me or cook it one to one. It tastes delicious anyway – guaranteed! I wish you success and a good appetite!

Ratatouille angerichtet

Ratatouillepreparation I show you in another post. © Thomas Sixt Food Photographer

1. Preparation for Filling

1.1 Quinoa and Rice

The basis of my filling is cooked brown rice and cooked quinoa. So far so good, we’ll put everything in a pot… but wait! The cooking times of brown rice and quinoa are very different.

Brown rice takes between 30-40 minutes. Quinoa takes only half the cooking time, 15 minutes, so we should cook rice and quinoa separately in 2 pots.

Quinoa and brown rice – note different cooking times!

I for my part prepare the rice with 2 parts vegetable stock and 1 part rice – I do the same with quinoa. So nothing should go wrong.

1.2 Vegetables

Frische Austernpilze

Fresh oyster mushrooms, are a component of my filling for the pointed peppers.

Frische Erbsen

Fresh peas are already fun to peel!

I use oyster mushrooms, fresh green beans, fresh peas, spring onions.

We have to clean our vegetables first. The mushrooms and spring onions are fried separately. Peas and beans are blanched.

All the vegetable ingredients are mixed with the cooked rice and quinoa after the short pre-cooking. I also add spices, crème fraîche and some tomato paste.

Zutaten vegetarisch gefüllte Paprika

Here you can see my used ingredients at a glance.

2. Peppers

Our main actor, the peppers! We don’t want to forget it.

For my purposes, I have chosen pointed peppers. They can be gratinated with Parmesan cheese when sliced lengthwise.

Rote Spitzpaprika

Red pointed peppers are less fleshy and therefore less bitter and dominant than a normal round pepper.

3. Cheese

For the gratin I use freshly grated Parmesan cheese. This way our stuffed, deliciously fragrant pointed peppers are deliciously placed on the oven.

Frisch gebackene gefüllte Spitzpaparika

Freshly prepared stuffed pointed peppers are delicious vegetarian food that will delight everyone!

4.Recipe stuffed Sweet Peppers

The ball’s in your court. With my following instructions with many step by step photos you can conjure up this great dish. Have fun with the preparation!

Gefüllte Paprika vegetarisch
Print Recipe
5 from 8 votes
Stuffed Peppers vegetarian Recipe
Prepare and enjoy stuffed peppers vegetarian with step by step instructions. A recipe from professional chef Thomas Sixt.
Prep Time40 mins
Cook Time20 mins
Course: Hauptgericht
Cuisine: Deutsche Küche
Keyword: Glutenfreie Rezepte
Servings: 4 Portionen
Calories: 178kcal
Author: Thomas Sixt
  • 80 g brown rice
  • 80 g quinoa
  • 320 ml vegetable broth
  • 6 pc red bell pepper
  • 200 g oyster mushrooms
  • 1 bunch spring onions
  • 80 g green beans I use fresh green beans
  • 50 g peas I use fresh peas, frozen peas are fine as well.
  • 2 tbs tomato paste
  • 2 tbs creme fraiche
  • 2 pinches pepper
  • 2 pinches salt
  • 80 g parmesan grated
  • Cook the brown rice for 30-40 minutes with 2 parts stock and 1 part rice.
  • Cook quinoa in broth for 15 minutes - ratio 2 parts broth : 1 part quinoa
    Quinoa in Salzwasser kochen.
  • Preheat the oven to 200° Celsius. Place a baking tray ready.
    Cut the oyster mushrooms into small pieces.
  • Briefly fry the sliced oyster mushrooms and set aside.
  • Cut the spring onions into small rolls.
  • Brown the spring onions and set aside.
  • Clean the green beans and cut them to about 2 cm length.
  • Plucking fresh peas from their shells.
    Frische Erbsen
  • Put peas and beans in boiling water and rinse with cold water after 2-3 minutes.
    'Erbsen und Bohnen blanchieren
  • Add the boiled rice, cooked quinoa, blanched peas and beans, and fried oyster mushrooms and spring onions.
    Add tomato paste and crème fraiche.
    Mix everything carefully in a bowl.
    Füllung vegetarische Paprikaschoten
  • Wash, halve and seed the red pointed peppers.
    Rote Spitzpaprika
  • Grate parmesan fresh.
    Parmesan gehobelt
  • Place the halved peppers open on the baking tray.
    Cover the peppers with the filling.
    Sprinkle Parmesan cheese over it.
    Spitzpaprika befüllen
  • Bake in the oven for about 20 minutes.
    Bon appetit!
    Gefüllte Paprika vegetarisch

5. Calories Stuffed Peppers

Below you will find calories and nutritional values for the presented dish.
Nutrition Facts
Stuffed Peppers vegetarian Recipe
Amount Per Serving
Calories 178 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 338mg113%
Sodium 509mg22%
Potassium 439mg13%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.

6. Related Recipes

Cauliflower Lasagne
Potato Gratin
Peeling peppers
Skinning and peeling tomatoes


Leave a Reply

Your email address will not be published. Required fields are marked *