top of page

Vegetarian Kimchi Stuffed Bell Peppers

Prep Time:

40 Minutes

Cook Time:


4 Servings


About the Recipe


  • 4 large bell peppers, tops removed and seeded

  • 1 cup cooked brown rice

  • 1 1/2 cups chopped kimchi, drained

  • 1 tablespoon vegetable oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup diced zucchini

  • 1 cup chopped mushrooms

  • 1 cup shredded cheese (mozzarella, cheddar, or your preferred cheese)

  • Salt and black pepper, to taste

  • Fresh parsley, for garnish


Step 1

Preheat the oven to 350°F (180°C). Grease a baking dish large enough to hold the bell peppers upright.

Step 2

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened.

Step 3

Add the minced garlic and cook for an additional 1 minute.

Step 4

Stir in the diced zucchini and chopped mushrooms, cooking for 5-7 minutes, or until the vegetables are tender.

Step 5

Remove the skillet from the heat and stir in the cooked brown rice and chopped kimchi. Season with salt and black pepper to taste.

Step 6

Stuff each bell pepper with the rice and kimchi mixture, filling them to the top. Place the stuffed peppers upright in the prepared baking dish.

bottom of page