Vegetarian Stuffed Bell Peppers – VIDEO RECIPE

Vegetarian Stuffed Bell Peppers are peppers stuffed with tasty vegetables and mushrooms!

Prepare to be amazed as these juicy peppers burst with awesome flavors!

These light and nutritious stuffed bell peppers are the perfect meal for the entire family.

Vegetarian Stuffed Bell Peppers - VIDEO RECIPE

The vegetables, lightly fried in oil, are then stewed to perfection, ensuring that they retain all the vitamins and benefits.

Treat your loved ones to this exceptional vegetable dish!

In a rush? No problem! This wonderful dish can be whipped up in no time.

Vegetarian Stuffed Bell Peppers - VIDEO RECIPE

Not only do they taste divine, but they also make a stunning addition to any holiday table.

It’s the perfect way to savor the flavors of your favorite veggies.

While this recipe calls for red bell peppers, feel free to experiment with green, yellow, or orange ones for an equally amazing presentation.

Prepare to win over your entire family with these Vegetarian Stuffed Bell Peppers.

Vegetarian Stuffed Bell Peppers - VIDEO RECIPE

These sweet peppers are generously filled with a mouthwatering mixture of vegetables, mushrooms, cheese, and spices.

Don’t be fooled by its simplicity! This vibrant appetizer, made from everyday ingredients, is also fit for special occasions!

So, what are you waiting for? Dive into this extraordinary recipe.

And experience the magic of this Vegetarian Stuffed Bell Peppers!

Vegetarian Stuffed Bell Peppers – VIDEO RECIPE

Vegetarian Stuffed Bell Peppers - VIDEO RECIPE

how to cook Vegetarian Stuffed Bell Peppers?


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To start, heat up a frying pan over high heat and pour in a little vegetable oil. Once it’s hot, toss in some washed bell peppers and fry them on both sides until they become soft. Then, cover the pan with a lid and let it rest for 30 minutes to cool down.


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While the peppers are resting, wash the eggplants and cut off their stems. Chop them into thick strips.


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Then place chopped eggplants in a large bowl. Sprinkle some salt over the eggplants and let them sit for 20 minutes to get rid of any bitterness.

TIPS: How to Remove Bitterness from Eggplants? Start by cutting the eggplants into desired shapes and sprinkle them generously with salt. Let them sit for about 10-15 minutes, allowing the salt to work its magic. After that, give them a good rinse with water, pat them dry, and continue with your recipe. Another trick is to soak the sliced eggplants in salted water for about 30 minutes, then rinse and dry them.


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After that, rinse off the salt and pat the eggplants dry with a paper towel.


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Next, wash the zucchini and remove the stems. Cut them into thick strips.

TIPS: Both zucchini and courgettes can be used for this recipe.


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Do the same with the carrots, peeling them first.

TIPS: When it comes to peeling carrots, you have a couple of options. You can either use a trusty vegetable peeler or a small sharp knife. Whichever tool you choose, make sure to handle it with care and peel away the outer layer of the carrot until you’re left with the tender goodness inside.


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Peel the onions and slice them into quarter rings.

TIPS: Ever wondered what it means to cut an onion into quarter rings? Start by cutting a whole onion in half lengthwise. Then, cut one of the halves in half lengthwise again. Finally, slice the resulting quarter of the onion across, and voila! You’ve got yourself a quarter ring.


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Then chop the mushrooms into small pieces.


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Lastly, wash the tomatoes, peel them, cut into cubes.

TIPS: To peel tomatoes effortlessly, start by making a shallow crosswise cut on the top of each tomato. Then, place the tomatoes in a bowl of boiling water for about 15-20 seconds. Once you remove them from the hot water, give them a quick rinse with cold water. Now, the skin should easily peel off, revealing the juicy goodness of the tomatoes.


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Heat up the frying pan again and add a little more vegetable oil. Toss in the chopped carrots and fry them for about 5 minutes. Then, add the onions and fry for an additional 2 minutes.


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Throw in the mushrooms, zucchini, eggplants, and tomatoes, and give everything a good mix. Cover the pan with a lid and let it simmer for 20-25 minutes until everything is cooked through.


Vegetarian Stuffed Bell Peppers - VIDEO RECIPE

Transfer the filling into a medium-sized bowl and season it with salt, pepper, paprika, and grated cheese. Mix everything together well.


Vegetarian Stuffed Bell Peppers - VIDEO RECIPE

Now, it’s time to prepare the bell peppers. Cut them lengthwise on one side and remove the seeds, but leave the stalks intact. Fill the peppers with the vegetable mixture you just made.


Vegetarian Stuffed Bell Peppers - VIDEO RECIPE

To finish it off, sprinkle some chopped parsley leaves over the stuffed peppers.


Vegetarian Stuffed Bell Peppers - VIDEO RECIPE

Now, Vegetarian Stuffed Bell Peppers are ready to be served! Enjoy your meal!

Vegetarian Stuffed Bell Peppers


  • Bell peppers – 4 pcs. (700 g)
  • Zucchini – 1 pc. (300 g)
  • Eggplants – 1 pc. (200 g)
  • Carrots – 1 pc. (110 g)
  • Onions – 1 pc. (120 g)
  • Champignons – 4 pcs. (100 g)
  • Tomatoes – 1 pc. (120 g)
  • Grated cheese – 1/2 cup (50 g)
  • Ground paprika – 1/2 tsp. (1 g)
  • Salt – 1/3 tsp. (2 g)
  • Ground black pepper – 1/3 tsp. (1 g)


  • Parsley

Cooking steps:

  1. Pour a little vegetable oil into a frying pan heated over high heat. Place whole bell peppers in it and fry over medium heat on both sides until soft. Cover the pan with a lid and leave to rest for 30 minutes. Cool.
  2. Cut the eggplants into thick strips. Transfer to a large bowl, add salt and leave for 20 minutes. Rinse off the salt and dry on a paper towel.
  3. Cut zucchini and carrots into thick strips. Cut the onion into quarter rings. Cut the mushrooms into small pieces. Peel the tomatoes and cut into cubes.
  4. Pour a little vegetable oil into a frying pan heated over high heat. Place chopped carrots in it and fry for 5 minutes. Add onion, fry for another 2 minutes.
  5. Then add mushrooms, zucchini, eggplant and tomatoes, mix. Cover the pan with a lid and simmer until cooked for 20-25 minutes.
  6. Place the resulting filling into a medium bowl, add salt and pepper, add paprika, add grated cheese, and mix well.
  7. Cut the red bell pepper lengthwise on one side, remove the seeds, leaving the stalks. Fill the prepared peppers with the vegetable mixture.
  8. Sprinkle the finished stuffed peppers with chopped parsley leaves.


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