Recipe by Brynie Greisman

Vegetarian Stuffed Rainbow Peppers

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Parve Parve
Medium Medium
9 Servings


- Tree nuts

These peppers are not your typical stuffed peppers at all. Loaded with a fabulous array of colors and textures, I can honestly say they’re the best parve stuffed pepper you’ll ever have. The sauce is seasoned to perfection and pulls the whole dish together. Serve with any meat, chicken, or fish supper. Or, for a light meal, serve on its own with a good salad topped with feta cheese.


Stuffed Peppers

  • 1 cup brown rice (can sub part wild rice if desired)

  • 2 and 1/2 cups water plus 1 tablespoon parve (meatless) chicken soup mix

  • 9–10 small/medium red peppers

  • 3 tablespoons walnut oil (or other oil of your choice)

  • 1 medium onion, diced

  • 2 cloves garlic, diced

  • 1 stalk celery, chopped

  • 1 carrot, grated

  • 1/2 each red and yellow pepper, diced

  • 1 small yellow squash, scrubbed and diced

  • 1 small zucchini, scrubbed and diced

  • generous handful fresh mushrooms (approx. 5 large), chopped

  • salt, to taste

  • pepper, to taste


  • 1 (15-oz./400-g.) can Gefen Tomato Sauce

  • 4 ounces (110 grams) Tuscanini Tomato Paste

  • 1 cup water

  • 1/4 cup sugar (3 tablespoons if you like it less sweet)

  • 1 tablespoon vinegar (use gluten-free if needed)

  • 3–4 cloves garlic, crushed or 3–4 cubes Gefen Frozen Garlic

  • 1 tablespoon paprika, preferably in oil

  • salt, to taste

  • pepper, to taste


Prepare the Stuffed Peppers


Cook the rice according to package instructions in the water and chicken soup mix. You should have three cups of cooked brown rice.


Cut off the tops of the peppers. Reserve the tops for later. Remove seeds, rinse peppers, and shake to dry. Set aside.


Heat oil in a large frying pan. Add onion, garlic, and celery, and sauté over medium-high heat for five minutes, stirring occasionally. Add remaining vegetables and continue sautéing over low-medium heat for additional 10 minutes, stirring occasionally.


Raise the heat for the last two minutes so any accumulated liquid evaporates. Cool slightly. Pour into a large bowl. Season with salt and pepper. Add rice and mix everything together very well.


Meanwhile, prepare sauce: Boil sauce ingredients in a wide five-liter pot. Add more water if necessary (I didn’t). Taste and adjust seasoning if desired. Remove from heat.


Fill peppers with the rice/veggie mixture. Place each one standing in the pot, packed tightly together. They should not have room to move around. Ladle some sauce on top of each pepper. Bring to a boil over high heat, then lower heat and cook for one and a half hours.


Baste with sauce occasionally. Cover peppers with pepper tops during the last 15 minutes of cooking, just to soften. Leave the pot covered until ready to serve. Serve hot.


If you prefer a very strong tomato taste in your sauce, add a few very finely chopped sun-dried tomatoes in oil to the sauce when cooking.


These can stay in the fridge for a few days. The flavor improves with time, as the peppers absorb more of the sauce.


Photography: Hudi Greenberger Styling: Janine Kalesis

Vegetarian Stuffed Rainbow Peppers

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