Stuffed vegetables have been a staple of global cuisines for centuries, combining vibrant, colorful produce with flavorful fillings. Among these, stuffed red peppers hold a special place. Their natural sweetness, tender texture when roasted, and the endless possibilities for stuffing make them a favorite among food enthusiasts.

This particular recipe, Stuffed Red Peppers with Zucchini and Cabbage, is a celebration of wholesome, plant-based goodness. Whether you’re following a vegan diet or simply want to enjoy a nutritious yet satisfying meal, this dish delivers. The blend of zucchini, cabbage, and garlic, seasoned with paprika and olive oil, creates a filling that’s both hearty and refreshing. The optional addition of vegan cheese or chopped nuts adds an extra layer of indulgence, making it suitable for casual meals or special occasions.

What’s more, this dish is incredibly versatile. It’s simple enough for weeknight dinners yet elegant enough to impress guests. It’s also customizable—you can swap ingredients to suit your taste or use what you have on hand.

Now, let’s dive into the recipe!

Full Recipe:

Ingredients

Serves: 3
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories (per serving): Approximately 150 kcal

For the Stuffed Red Peppers:

• 3 red peppers, tops cut off and seeds removed
• 1 small zucchini, diced (about 1 cup)
• 1/2 small pointed cabbage, cut into thin strips (about 1 cup)
• 1-2 garlic cloves, finely chopped
• 2-3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon paprika powder

Optional Toppings:

• Vegan cheese, shredded
• Chopped nuts (e.g., walnuts, almonds, or cashews)

Steps to Make Stuffed Red Peppers

1. Prepare the Peppers

• Preheat your oven to 375°F (190°C).
• Carefully slice off the tops of the red peppers and remove the seeds and membranes inside. Set the peppers aside.

2. Make the Filling

• Heat olive oil in a skillet over medium heat.
• Add the finely chopped garlic and sauté for 1 minute until fragrant.
• Stir in the diced zucchini and cook for 3-4 minutes until slightly softened.
• Add the pointed cabbage strips, and season with salt, pepper, and paprika powder. Stir well and cook for another 5 minutes until the vegetables are tender but not mushy.

3. Stuff the Peppers

• Fill each hollowed-out pepper generously with the cooked vegetable mixture. If desired, top with a sprinkle of vegan cheese or chopped nuts.

4. Bake the Peppers

• Arrange the stuffed peppers upright in a baking dish. Add a splash of water or vegetable broth to the bottom of the dish to prevent sticking.
• Cover the dish with foil and bake for 20 minutes.
• Remove the foil and bake for another 10 minutes, or until the peppers are tender and slightly caramelized on the edges.

5. Serve

• Carefully transfer the peppers to serving plates. Garnish with fresh herbs like parsley or basil if desired. Serve warm and enjoy!

Why This Recipe is Timeless

Stuffed red peppers are timeless because they represent the perfect harmony of simplicity and sophistication. The concept of hollowing out vegetables and stuffing them with flavorful fillings has been around for centuries. From Mediterranean dolmas to Mexican stuffed poblano peppers, the idea transcends cultures and time.

This recipe, in particular, pays homage to the tradition while embracing modern, plant-based eating. The combination of zucchini, cabbage, and garlic ensures that every bite is packed with nutrients and flavor. Meanwhile, the use of red peppers as the vessel provides a natural sweetness and stunning presentation. Whether you’re hosting a dinner party or meal prepping for the week, these stuffed peppers are a classic choice that never goes out of style.

Nutrition Facts (Per Serving)

• Calories: 150 kcal
• Protein: 3g
• Carbohydrates: 15g
• Dietary Fiber: 5g
• Sugars: 8g
• Fat: 8g
• Saturated Fat: 1g
• Sodium: 150mg
• Vitamin C: 140% of the Daily Value (DV)
• Vitamin A: 80% of the DV
• Calcium: 6% of the DV
• Iron: 8% of the DV

FAQs

1. Can I make this recipe ahead of time?
Yes! You can prepare the filling and stuff the peppers a day ahead. Store them covered in the fridge and bake them when ready to serve.

2. What can I use instead of pointed cabbage?
You can substitute pointed cabbage with green cabbage, kale, or even spinach. Adjust the cooking time accordingly.

3. Are there other toppings I can use?
Absolutely! Crumbled tofu, nutritional yeast, or toasted breadcrumbs make great toppings for added flavor and texture.

4. Can I freeze these stuffed peppers?
Yes, these freeze well. Place them in an airtight container after baking and freeze for up to 3 months. Reheat in the oven or microwave before serving.

Tips for Perfect Stuffed Peppers

1. Choose Peppers Wisely: Opt for peppers that are similar in size so they cook evenly.
2. Don’t Overcook the Filling: Keep the vegetable filling slightly undercooked before stuffing the peppers to prevent it from becoming mushy during baking.
3. Add Liquid to the Baking Dish: A splash of water or broth helps steam the peppers, ensuring they become tender without drying out.
4. Customize the Filling: Feel free to add grains like quinoa or rice for a more filling meal. Beans or lentils are great protein-packed additions too.
5. Experiment with Spices: Add cumin, chili flakes, or oregano to the filling for different flavor profiles.

Storage Tips

• Refrigeration: Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
• Freezing: Once cooled, place the peppers in a freezer-safe container or bag. Label and freeze for up to 3 months.
• Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. If frozen, allow them to thaw in the fridge overnight before reheating.

Conclusion

Stuffed Red Peppers with Zucchini and Cabbage is more than just a recipe—it’s a culinary experience that combines nutrition, flavor, and creativity. The vibrant red peppers, filled with a savory medley of zucchini, cabbage, and garlic, make for a visually appealing and satisfying dish that suits any occasion.

This recipe also underscores the importance of simple, wholesome ingredients in creating meals that are both delicious and nourishing. It’s a testament to how plant-based cooking can be exciting and versatile.

Whether you’re a seasoned cook or a beginner in the kitchen, these stuffed peppers are an accessible dish that guarantees smiles at the table. The timelessness of this recipe lies in its adaptability—you can personalize it endlessly, making it a cherished part of your repertoire for years to come.

So, roll up your sleeves and give this recipe a try. Your taste buds—and your health—will thank you!