Laura's Vegan Table


  • 1 10 ounce package of Explore Cuisine Organic Chickpea Risoni
  • 4 cups veggie broth
  • 6-8 red, orange, or yellow bell peppers
  • 1 medium zucchini, grated
  • ½ cup grated vegan parmesan + extra for topping
  • 1 large jar or can of crushed or diced tomatoes (18 ounces or so)
  • 3 cloves of garlic, minced
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup olive oil

Risoni, also known as orzo, is delicious rice shaped pasta. I used Explore Cuisine Organic Chickpea Risoni in this recipe. You get more bang for your buck with legume pasta since it already has the protein in it. It has a great texture, is gluten free, and cooks quickly. Naturally vibrant in color the red, orange and yellow bell peppers are rich in vitamin C and antioxidants.


Preheat the oven to 400F. Pour the veggie broth into a pot and bring to a boil. Add the risoni and simmer for about 6 minutes. In the meantime, cut off the tops of the peppers and remove all the ribs and seeds. You may need to cut just a little of the bottoms so that they stand straight in the baking dish. Add the remaining ingredients to a large bowl and mix together. When the risoni is done cooking, drain with a mesh colander, reserving the extra broth. Pour the broth into a baking dish and add the risoni to the bowl with the zucchini mixture. Stir to combine. Fill each of the peppers with the mixture and top with some parmesan. Cover with foil and bake for 45 minutes. Then remove the foil and bake for another 15 minutes.