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Greek Rice Stuffed Peppers [Vegan]

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When I traveled to Greece, I sampled several vegan versions of stuffed vegetables. Greek rice stuffed peppers was one of my favorites. I switched out the traditional Arborio rice for brown rice to make this a whole grain version. If you like the combination of lemon and dill, you’re going to love these.

Fat Free Vegan Greek Rice Stuffed Peppers [Vegan]


  • 6 large or 8 small bell peppers (any color but green)
  • 1 large onion, diced
  • 3 medium carrots, peeled and diced
  • 3 small zucchinis, peeled and diced
  • 1 cup / 236 ml. vegetable broth
  • 3 cups cooked brown rice
  • 5 Tbsp. tomato paste
  • 3/4 cup whole fresh parsley, de-stemmed and chopped
  • 3/4 cup whole fresh dill, de-stemmed and chopped
  • 1/2-1 lemon, juiced
  • 1/4 tsp. fresh ground pepper
  • 3/4 tsp. Herbamare or salt (or to taste)
  • 1 lemon—cut into wedges (optional)


  1. Preheat oven to 350 F /175 C. Cut tops off of peppers like you would a jack-o-lantern,
    remove seeds, and wash thoroughly.
  2. Place in an oven safe dish arranged upright and put tops back on. Bake for 30 minutes.
  3. Meanwhile, in a large pan, saut. onions, carrots and zucchini in vegetable broth for 5-6 minutes.
  4. Stir in the rice and tomato paste and coat thoroughly.
  5. Add parsley, dill, lemon juice, pepper, and Herbamare or salt and stir to combine.
  6. When peppers are ready, remove from oven and fill with stuffing.
  7. Place tops back on peppers and bake for an extra 30-40 minutes until peppers are soft.
  8. Serve additional wedges of lemon if desired.


Don’t use green peppers. Green peppers are unripe and much harder. They will not be done in time if you cook them along with red, yellow or orange peppers. Additionally you can substitute white rice for the brown if you like.





Veronica Grace is a self-taught “chef” and food enthusiast who focuses on promoting a low fat vegan approach to a whole foods diet and lifestyle. She teaches and encourages people to eat fresh plant-based foods as much as possible and stays up to date on current research in the natural health and plant based diet world. So follow along on her inventive food journey and enjoy a simple, tasty healthy lifestyle. Find her at LowFatVeganChef.



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10 Months Ago

The way I tried this recipe left me a little disappointed. I did 2 things differently. I added vegan beef crumbles, and used 2 tbsp dried parsley and 2.5 tbsp dried dill, since I didn\'t want to have to buy fresh and have to waste what was leftover. Apparently you should use 1/4 c dried parsley for 3/4 c fresh, and 12 tsp dried dill for 3/4 c fresh. That would have been way to much to add to the mixture. When done there was no overall flavor, just meh dill and pepper.


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