Hearty Vegan Hungarian Stuffed Peppers

Recipe by Troy Everwine, writer, retired drag queen and avid plant-based chef

Ingredients (peppers and stuffing):

  • Two flax eggs (combine 2 Tbs. of ground flax with 6 Tbs. of water or Aqua faba and set aside for 10-15 minutes)
  • One large yellow onion, diced, lightly browned and cooled 
  • 6 medium-to-large bell peppers, tops sliced off, seeds and pith removed
  • 8 oz. package fresh white or cremini mushrooms, chopped or pulsed in the food processor 
  • 1 1/2 cups dry red lentils
  • 3/4 cup dry white rice*
  • 3/4 cup dry pearled barley
  • 2 Tbs. tomato paste from a 6 oz. can
  • 1 tsp. smoked paprika
  • 2 tsp. Hungarian paprika 
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 tsp. minced garlic, jarred or fresh 
  • 1 Tbs. liquid aminos or low-sodium soy sauce 
  • Salt and pepper to taste

 *If you prefer brown rice, parboil it for 25 minutes in a large pot of water, drain and add to the filling.

Sauce Ingredients:

  •  (2) 28 oz. cans tomato sauce
  • The remainder of a 6 oz. can of tomato paste
  • 2 Tbs. Hungarian paprika
  • 1 tsp. garlic powder 
  • 29 oz. can + 1 cup of water 
  • A generous grind of black pepper 

Growing up, my Hungarian grandmother, “Nanny”, lived with us and did most of the cooking. Traditional Hungarian foods showed up several times a week on her winter menu, and stuffed peppers were always one of my favorites.

Over the years, I’ve worked to make her recipes healthier and plant-based. While this is a two-and-a-half-hour recipe, most of that time is hands-off, and the house fills with a delicious aroma. 

My grandmother cooked these over low heat on the stove, but I like to make them in the oven. Mushrooms and whole grains replace the traditional beef and pork for a filling and satisfying dish my family and friends love.

Directions:

Stand the hollowed-out peppers in a roasting pan or Dutch oven with sides at least an inch higher than the top edge of the peppers. Combine all filling ingredients and stuff the peppers to their tops.

Combine sauce ingredients and pour over the peppers, making sure they are submerged a bit. If necessary, add more water. Tightly cover with a lid or aluminum foil.

Bake in a 350° oven for two hours and 15 minutes.Baste the peppers by spooning the sauce over the tops after 90 minutes. You want all the crunch out of the peppers, so cook them for another 45 minutes, covered. The sauce will thicken on its own.  

I often serve these over homemade mashed potatoes. Enjoy!