A detailed shot highlighting the stuffed peppers with a little bit of carrots peeking through.

Stuffed peppers – Farshirovka

ByCafe Osharak Published on
Jump to Recipe Print Recipe

These stuffed peppers are perfect for Lent. The natural sweetness of the carrots balances beautifully with the savory onions and aromatic spices, creating a light yet flavorful dish.

An overhead shot of a stuffed pepper.

If you’re planning a thoughtful, satisfying menu for Lent, this collection of colorful, plant-based dishes offers both tradition and variety. Serve the stuffed peppers alongside tart with a refreshing bowl of green fava beans, then serve up tolma with rice and herbs for a warm, herbaceous centerpiece. Add brightness with tabbouleh and a touch of spice and protein from red lentil koftas. Fresh herbs and olives are always a good choice for your plant rich dinner table.

Why You’ll Love This Recipe

A close-up of a stuffed pepper showcasing its rich layers and textures.
  • Light and Flavorful: The combination of carrots and onions brings depth and natural sweetness.
  • Vegan & Authentic: A plant-based dish perfect for those following a Lenten or vegan diet.
  • Versatile: Can be enjoyed cold or at room temperature.
  • Flexible Serving Options: Works as a side dish or a starter.
  • Dual-Purpose Filling: The carrot stuffing can be served on its own as a quick side dish.

Grocery List and Substitutions

A close-up of fresh ingredients used in stuffed pepper, including peppers, shredded carrots, tomatoes and onion.
  • Small Sweet Peppers: Choose smaller-sized peppers for easy stuffing.
  • Carrots: Thick carrots are best. Cut into matchsticks or coarsely shred them using a mandoline slicer.
  • Onions: Any variety will work; dice them finely.
  • Tomatoes: Use skinned, cored, and diced fresh tomatoes, or substitute with whole canned tomatoes.
  • Parsley (or Alternative Herbs): Substitute with dill or cilantro if preferred.
  • Olive Oil: Preferred for its rich flavor; a blend of grapeseed and olive oil can also be used.
  • Seasoning: Salt (adjust to taste and dietary needs)
    Black pepper
  • Cinnamon: A small amount of cinnamon for depth of flavor

Time Required:

Bake in a 350°F (180°C) preheated oven or cook stovetop

  • 30 minutes: To cook
  • 13-15 minutes: To make the carrot filling
  • 15-17 minutes: Time to chill

Special Tools to Use:

Recipe Steps at a Glance

  • Mise en Place
  • Sautéing the Carrots
  • Stuffing the Peppers
  • Baking the Stuffed Peppers

Step-by-step: How to Make Stuffed Peppers

Step 1: Preparing the vegetables

Prepare the carrots and onions

Wash and peel the carrots, then cut them into matchsticks or shred them coarsely. I like using mandoline slices to get the uniformed matchstick pieces (pic. 1 and pic. 2).

Action shot of cutting carrots with a mandoline slicer.

Dice the onions and chop the parsley and set aside.

Prepare the tomatoes and chop the parsley

To prepare the tomatoes, score the skin and submerge them in boiling water for 10 minutes. This will help the skin to come off easily. With a pairing knife start pulling off the skin (pic. 3 and pic. 4).

Preparing the tomatoes and removing the skin.

Chopped the tomatoes and parsley.

Prepare the peppers:

Cut the tops but leave them attached (pic 5).

Preparing the pepper but cutting the top and coring it.

Carefully remove the seeds and rinse to remove any excess (pic. 6)

Submerge the peppers in boiling water and let them sit until ready to be stuffed.

Step 2: Sautéing the Carrots

Heat oil in a sauté pan.

Sautéing the carrots in a olive oil

Add the carrots, stirring to coat them with oil, and cook for a few minutes (pic. 7 and pic. 8).

Make a small well in the center of the pan and add the onions. Cook for a few more minutes.

Stir in the diced tomatoes and parsley, seasoning with salt, black pepper, and a small pinch of cinnamon.

Adding the onions, tomatoes, parsley and seasoning to the carrots.

Let the mixture cook for about 10 minutes until the flavors meld.

Step 3: Stuffing the Peppers and Baking them

Once the filling has cooled slightly, carefully stuff the peppers.

Pack the filling in firmly to ensure the peppers are fully stuffed

Stuffing the peppers with carrots and arranging them on a baking dish.

Arrange the stuffed peppers in a baking dish. Pour boiling water into the dish, filling it halfway. Drizzle the peppers with olive oil.

Cover with foil and bake for 30 minutes at 350°F (180°C).

Alternatively you can cook it stove-top in the same sauté pan you cooked the stuffing in. Arrange the peppers in a pan, in a singe or double layer, add the water and olive oil, cover with lid and cook for 20-30 minutes until the pepper are soft and you can easily pierce them with a knife.

Serving Suggestions

Stuffed pepper on a metal dish with spoon and fork for serving.
  • Serve warm, at room temperature, or chilled.
  • Pair with fresh bread or a light salad.
  • Store leftovers in an airtight container for up to three days.

Tips and Wisdom from Cafe Osharak

  • Cut the carrots as uniformly as possible. I prefer using a mandoline slicer to cut them into matchstick-sized pieces, but you can also use a shredder or a sharp knife. The key is to keep them small enough to cook evenly.
  • Peel the skin off the tomatoes so they melt seamlessly into the carrots. If fresh tomatoes aren’t available, whole canned tomatoes work just as well.
  • I like to keep the tops of the peppers attached for a more visually appealing presentation. However, if it’s easier, you can remove them entirely. A small portion of the stem adds a rustic touch.
  • Arrange the peppers in the same sauté pan used for cooking the stuffing—no need to wash it! Cover and cook on low heat for 20–30 minutes

More Recipes to Try from Cafe Osharak

Enjoyed this recipe? Then you’ll love Potato Kofta, Rice and Herb Tolma, and Bird’s Milk Cake! They’re just as flavorful and fun to make. Check them out and let me know which one you try next!

A detailed shot from the side highlighting potato kofta with the sides.

Potato Kofta

Rice tolma on a white platter over the carpet.

Rice and Herb Tolma

Birds milk cake.

Bird’s Milk Cake


Did you make this or another recipe from my blog? 🌟 Please rate it and leave a 📝 comment to tell me all about your experience. Thanks for stopping by!

Stuffed pepper – Farshirovka

These stuffed peppers are perfect for Lent. The natural sweetness of the carrots balances beautifully with the savory onions and aromatic spices, creating a light yet flavorful dish.
Save Pin Recipe Print Recipe
A detailed shot highlighting the stuffed peppers with a little bit of carrots peeking through.
Prep Time:15 minutes
Cook Time:45 minutes
Course
Appetizer
|
Side Dish
Cuisine
Armenian

Ingredients

  • 6 small bell peppers
  • 3-4 carrots
  • 1 onion
  • 3 tablespoons olive oil
  • 2 tomatoes
  • ½ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • 2 tablespoons finely chopped parsley
Metric – US Customary

Instructions

Prepare the Filling

  • Cut the carrots into thin strips or use a mandoline slicer.
  • Heat olive oil in a pan and lightly fry the carrots.
  • Add finely chopped onions and sauté until softened.
  • Add peeled and sliced tomatoes, then cook for 5-7 minutes.
  • Stir in salt, sugar, cinnamon, and parsley. Let the mixture cool.

Prepare the Peppers

  • Wash the bell peppers and cut off the tops with the stems.
  • Remove the seeds.
  • Blanch in salted boiling water for 2-3 minutes, then drain.

Stuff & Cook

  • Fill the peppers with the prepared mixture.
  • Arrange them in a saucepan greased with sunflower oil in 1-2 layers.
  • Pour hot water halfway up the peppers.
  • Cover with a lid and simmer in the oven at 180°C (350°F) until fully cooked.

Serve

  • Transfer the stuffed peppers to a serving plate.
  • Sprinkle with fresh parsley and serve.

Notes

  • Cut the carrots as uniformly as possible. I prefer using a mandoline slicer to cut them into matchstick-sized pieces, but you can also use a shredder or a sharp knife. The key is to keep them small enough to cook evenly.
  • Peel the skin off the tomatoes so they melt seamlessly into the carrots. If fresh tomatoes aren’t available, whole canned tomatoes work just as well.
  • I like to keep the tops of the peppers attached for a more visually appealing presentation. However, if it’s easier, you can remove them entirely. A small portion of the stem adds a rustic touch.
  • Arrange the peppers in the same sauté pan used for cooking the stuffing—no need to wash it! Cover and cook o

Nutrition

Calories: 108kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 419mg | Potassium: 343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5651IU | Vitamin C: 101mg | Calcium: 30mg | Iron: 1mg
Servings: 6
Calories: 108kcal
Author: Noune ~ Cafe Osharak
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!
Avatar of Cafe Osharak

Similar Posts

One Comment

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating