Thanks to the csa and all the produce I get every week, I have been making stir fries like it is my job.  Because of this, I have also started experimenting with my own sauces to get away from the store brands (and all their saltiness.)  I whipped a yummy sweet/sour sauce and realized shortly after that I needed to find different way to use this sauce- it was that good!

Enter in a re-vamp of the stuffed pepper.

When most people think of stuffed peppers, they think of ground beef, tomatoes, and rice.  I kept the rice and tossed out the rest.  I mean, you don’t really need to cram a bunch of beef into a pepper to make it taste good.

The result was a delicious, vegan stuffed pepper.  I think I know how to slowly move away from eating stir fries all the time!

I also think this would be great with another grain like quinoa.  (I’m actually surprised I didn’t use quinoa considering my kick recently!)

Sweet and Sour Stuffed Pepper

Prep Time 30 mins Cook Time 1 hour Serves 1



    • 1 teaspoon sesame oil
    • 1/4 cup diced pineapple
    • 1 clove garlic
    • 1/4 teaspoon red pepper flakes
    • 2 tablespoon red wine vinegar
    • 2 tablespoon ketchup
    • 1/2 tablespoon agave (or honey)
    • 2 tablespoon vegetable broth
    • 1 teaspoon cornstarch


    • 1/4 cup brown rice
    • 1/2 cup water
    • 1 cup purple cabbage
    • 1/4 cup onion
    • 1/4 cup green pepper
    • 1 medium whole pepper
    • 1 teaspoon sesame oil


    1. Cook brown rice according to package. I usually cook the rice 1 part rice to 2 parts water for about 30-40 minutes. If the rice is not quite done when you are ready to assemble, go ahead and use the rice anyway. It will continue to cook while pepper is in the oven.
    2. In a small sauce pan, heat sesame oil over medium heat. Add in pineapple and garlic, cooking until garlic is fragrant (1-2 minutes). Combine cornstarch and vegetable broth in a small bowl, set aside. Add in remaining ingredients into the pot and bring to a boil. Reduce to a simmer, add in cornstarch mixture, and continue to stir until mixture begins to thicken. Remove from heat and set aside.
    3. In a skillet, heat 1 teaspoon of sesame oil. Add in onions, diced green pepper, and cabbage. Cook until onions and peppers are soft and cabbage has wilted. Add to rice.
    4. Preheat oven to 350˚. With your whole pepper, cut off a small part of the top. Hollow out the inside (I used a grapefruit spoon) and place on a baking sheet. Add the sauce to the cabbage/rice mixture and stir until well combined. Scoop into pepper and cook for 30-40 minutes until pepper is soft. (If you are pressed for time, cook pepper separately and add mixture into the cooked pepper, just make sure the rice is done.)


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