Green goddess stuffed peppers have bright flavors and vibrant greens. This quick and easy recipe is a fiber rich, healthy version of a classic bell pepper. See our fun Halloween version!
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Why you'll love this recipe
If you love fresh and flavorful dishes that leave you satisfied, you will love these green goddess stuffed bell peppers. Here are more reasons why:
- Flavor: That bright and briny flavor of a fresh green goddess dressing adds so many layers of flavor to your favorite green veggies. We enjoyed these warm, and have also liked them as a cold stuffed bell pepper.
- Texture: While this filling is cooked, it is only sautéed long enough to soften just a bit, leaving great crunch to both the pepper and the veggies in the filling. No soft soggy broccoli here!
- Color: Bright fresh greens are my favorite color to fill my plate! I loved using spinach and broccoli to enhance this green goddess themed dish, and the vibrant sauce adds another stunning shade of green.
- Method: This is another very easy and approachable recipe. I bake the peppers alone and then fill them. The quick and easy filling is made in the time it takes to bake the peppers, just enough to soften them a bit.
This veggie forward dish is a crowd pleaser, and so easy to make.
If you are here for the Halloween stuffed pepper, see this video and guide to Halloween peppers, including carefully carving peppers into jack o lanterns and some interesting bell pepper facts.
How to serve this recipe
Green goddess stuffed peppers come complete with all the veggies and protein, so I often enjoy them as is. A side of pasta noodles or fresh baked bread are my favorite things to serve with this. Dip that warm bread into extra green goddess sauce.
Variations on this recipe / Ingredient substitutions
In place of the beans in these green goddess bell peppers, you can use tofu or soy curls. See this buffalo chicken stuffed pepper recipe for an easy way to prepare soy curls.
I chose mostly green ingredients for the filling. Since the green goddess sauce makes everything green, use your favorite veggies in this filling. Chopped carrots, leeks, and cauliflower are some good choices. A chopped pepper, like a poblano, would add a mild spice.
More green goddess recipes
In addition to these green goddess bell peppers, my list of green recipes is expanding as quickly as I can make them. I have more on my list, too - stay tuned.
A green goddess grilled cheese has become my choice when I want comfort food AND vegetables. Craving super fresh, raw veggies? This green goddess chopped salad is perfect.
If you want a snack board of veggies and crackers, this classic green goddess dressing and dip is a perfect dipper. Use it to dress your favorite salad mixture.
How long does this filling or stuffed pepper last?
My rule for maximum flavor and freshness is to enjoy these peppers and filling within three days.
Refrigerate leftovers. Wait until pepper filling is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Reheat stuffed peppers in a baking dish at 375° F until warmed through, usually 20-25 minutes.
- Stovetop: Reheat filling only on the stovetop in a skillet over medium heat, then fill peppers.
- Air Fryer: Air fry at 350 °F and check after 8-10 minutes. Continue heating for another couple minutes as needed.
Did you make these green goddess bell peppers?
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Green Goddess Stuffed Peppers
Bright flavors and vibrant greens fill these bell peppers for a quick and easy, fiber rich recipe.
Ingredients
- 4 bell peppers
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 2 small heads broccoli, trimmed and diced small
- 3 tablespoons vegetable broth or water
- 1 (15 ounce) can cannellini beans
- 10-12 ounces riced palm hearts (see notes for options)
- 3 cups fresh spinach
- ½ cup green goddess sauce
- sliced green onions, as garnish
Instructions
Preheat oven to 350 °F.
- Carefully slice bell peppers. If carving into jack o lanterns, slice around the top to remove it. If not carving, you can slice in half from top to bottom, and serve 2 halves as one serving.
- Place peppers into a baking dish and transfer to preheated oven. Bake at 350 °F for 20-23 minutes, until softened a bit.
While bell peppers are in the oven, prepare the filling.
- In a large skillet over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent.
- Add finely chopped broccoli and continue to sauté to soften.
- Add broth or water as needed.
- Add beans, riced palm hearts, and spinach. Continue cooking for several minutes.
- Remove from heat.
- Add green goddess sauce and stir to combine.
- Spoon the filling into the baked peppers and garnish with chopped green onion.
Notes
INGREDIENT SUBSTITUTIONS
In place of riced palm hearts, use rice, riced cauliflower, pasta noodles like macaroni, or quinoa. Cook beforehand using package instructions, and add to recipe where the cauliflower is added, and continue with recipe instructions.
In place of cannellini beans, use jackfruit, or soy curls:
IF USING JACKFRUIT
- Drain jackfruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife).
- Sprinkle almond flour and black pepper over shredded jackfruit and toss to coat completely.
- Add to skillet with sautéed onion and continue with recipe instructions.
IF USING SOY CURLS
- Before rehydrating the soy curls, break them into smaller pieces (see video). Soak them in warm water to rehydrate, about 10 minutes. Once rehydrated, drain soy curls. Squeeze soy curls to remove excess water.
- Return squeezed soy curls to bowl. Sprinkle almond flour and black pepper over soy curls, and toss to coat completely.
- Add to skillet with sautéed onion and continue with recipe instructions.
How to serve this recipe
Green goddess stuffed peppers come complete with all the veggies and protein, so I often enjoy them as is. A side of pasta noodles or fresh baked bread are my favorite things to serve with this. Dip that warm bread into extra green goddess sauce.
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy these peppers and filling within three days.
Refrigerate leftovers. Wait until pepper filling is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Reheat stuffed peppers in a baking dish at 375° F until warmed through, usually 20-25 minutes.
- Stovetop: Reheat filling only on the stovetop in a skillet over medium heat, then fill peppers.
- Air Fryer: Air fry at 350 °F and check after 8-10 minutes. Continue heating for another couple minutes as needed.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 219Total Fat: 4gUnsaturated Fat: 3gSodium: 77mgCarbohydrates: 14gFiber: 7gSugar: 2gProtein: 7g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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