Father’s Day: Stuffed Pepper, Featuring Apple & Onion (Vegan)

Contains: Nightshades.  Is: Whole30, Paleo, gluten-free, dairy-free, vegetarian, vegan.

recipe, vegetarian, vegan, stuffed pepper, apple, onion, ras al hanout, Paleo, Whole30

Vegetarian/vegan stuffed pepper. Along with the onion and apple is ras al hanout, and optional spinach and parsley.

While I got most of my loving for those “odd bits” from Dad, he never shied away from his vegetables.  I think he’d enjoy the spirit behind this recipe, as well – and I’m sharing it for all the fathers out there who’d love to try something a bit different on their day coming up Sunday.  Hey, a lot of fathers are vegetarian or vegan anyways…

recipe, vegetarian, vegan, Paleo, Whole30, gluten-free, stuffed pepper, apple, onion, ras al hanout

I loved the colors on these peppers. They’re actually fairly small in the scheme of stuffing things.

Both of these stuffed recipes (the second will follow shortly) share the same stuffing.  I’m separating them, because I’m sure my vegan and vegetarian audience won’t want to wade through the offal, and they can just keep the recipe they want.

recipe, vegetarian, vegan, ras al hanout, apple, onion, stuffed pepper, gluten-free, Paleo, Whole30

Making the stuffing – onion, apple, ras al hanout.

When I choose apples, I prefer to go for the tart ones.  There wasn’t a lot of choice at my supermarket unless I wanted whole bags of apples (nope).  I forget the types, but these were tart enough for my predilections.

recipe, stuffed pepper, vegan, vegetarian, Whole30, Paleo, apple, onion, ras al hanout

Even though the greens didn’t add much in the way of flavor, the color made the stuffing fun. I’m sure some more vitamins and such came along for the ride.

The spinach is only in this because I was heading out of town and didn’t want to feed the entire bag to the chickens.  It won’t add much in the way of flavor (but there should be some nutritional benefit).  Ditto with the parsley.  And the color with non-green bell peppers was great.

Prep Time:  15 minutes.
Cook Time:  15 minutes + 25 to 30 minutes.
Rest Time:  Just cool enough to eat.
Cuisine:  Moroccan-influenced.
Serves:  1 bell pepper per person – up to 3-5 people, depending on pepper size.
Leftovers?:  Yes.  Reheat in oven or microwave.

Stuffed Pepper, Featuring Apple & Onion (Vegan)

  • 3 – 5 whole bell peppers.  Pick your color(s).  
  • 150 grams of peeled, chopped onion.
  • 300 grams of cored, chopped apple (I leave skin on – this was actually 1.5 apples.)
  • 2 teaspoons Ras al Hanout (click for the recipe – for milder, start with 1 teaspoon, and taste.)
  • salt and pepper to taste (I add no extra salt, there’s some in the Ras al Hanout)
  • Optional:  2 or three handfuls of fresh spinach
  • Optional:  a few sprigs of parsley, remove stems, lightly chop.
  • Healthy cooking oil:  my go-to is as usual, avocado oil (high heat version).

Pre-heat oven to 350 F.

Chop up everything that needs chopping, then heat up your skillet with oil to medium or medium-low.

Add the onion, sautee until translucent, about 8 minutes.

Add the apple and spices, sautee until apple is softened, about five minutes.

Add any optional greens such as that spinach and/or parsley, cook another three, or until the spinach releases its water.

Turn off cooktop heat.

To stuff the peppers:  You have two options – go in from the top,  pull out the core with the stem, wash to remove any remaining seeds.  Then, stuff using a teaspoon, compress stuffing down with your fingers.

Or, slice in half longitudinally, forming two boats, remove stem and seeds, and stuff each half.  I usually do this.  With the boats, you can certainly overload them!

Place in pre-heated oven for 25-30 minutes.  Remove, and serve.

A fine side, if you aren’t following Paleo, would be quinoa or basmatic rice.


Note – I like my bell pepper crunchy.  There are a lot of folk who don’t like that texture at all.  Lightly steam your bell peppers about 4-5 minutes if you are one of the latter, prior to stuffing.

vegetarian, vegan, ras al hanout, stuffed pepper, apple, onion, recipe, whole30, gluten-free


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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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9 Responses to Father’s Day: Stuffed Pepper, Featuring Apple & Onion (Vegan)

  1. Pingback: Father’s Day: Stuffed Lamb Heart, Featuring Apple & Onion (Omnivorian) | Of Goats and Greens

  2. These stuffed peppers look amazing! In India, we either stuff them with rice or with cooked potatoes. I would never have thought of stuffing peppers with apples! Very interesting. 🙂
    What do you mean by nightshades here?

    • Nightshades are plants in the family of tomatoes, peppers, okra, eggplant, and potatoes. Some people have sensitivities to them, often relating to arthritic symptoms. In this case, seasonings came from peppers, plus there’s the bell pepper itself. At any rate, in this country, rice is a usual part of a pepper stuffing. I just prefer my rice on the side.

  3. You really are on a roll with stuffed dishes! haha. It’s my first time hearing of Ras al Hanout! I love the individual spices in the blend so I bet I would love it! Thanks for sharing!

  4. Pingback: Father’s Day: Stuffed Pepper, Featuring Apple & Onion (Vegan) — Of Goats and Greens | My Meals are on Wheels

  5. Balvinder says:

    I really love the stuffing. I have stuffed peppers with greens, corn, potatoes, rice and chopped vegetables but never with apples. I bet it tastes really yummy along with ras al hanout.

  6. Is that a striped pepper? Beeyootiful!! I’ll have to find the seeds for next year 🙂

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