These Vegan Stuffed Peppers are a vibrant, protein-packed meal that’s perfect for busy weeknights.
Loaded with fiber-rich rice, hearty kidney beans, and plant-based “meat,” they are satisfying yet light.
Topped with vegan cheese and aromatic spices, this dish is not only flavorful but also nourishing, low in saturated fat, and ideal for quick, easy, and wholesome everyday cooking.
Vegan Stuffed Peppers
Equipment
- 1 large frying pan
- 1 baking dish (sized to fit 6 peppers)
- Knife
- Cutting board
- Spoon
- Measuring Cups and Spoons
Ingredients
- 6 bell peppers medium
- 2 cups cooked rice
- 1 small red onion chopped
- 2 cloves garlic minced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 12 oz plant-based ground meat
- 2 cups diced tomatoes canned or fresh
- Tabasco sauce to taste
- Salt to taste
- Black pepper to taste
- ½ cup vegan cheese
- 2 green onions sliced
- 2 –3 tablespoons fresh parsley chopped
- ¾ cup water or vegetable broth
Instructions
- Prepare the Bell Peppers: Wash the bell peppers thoroughly under cold running water. Cut off the tops and carefully remove all seeds and membranes from the inside, creating a hollow space for the filling. If you prefer, you can cut the peppers in halves vertically instead of keeping them whole, but make sure your baking dish is large enough to hold them. Set the peppers aside while you prepare the filling.
- Chop Aromatics: Finely chop the red onion and mince the garlic cloves. Evenly chopped aromatics ensure uniform cooking and a smooth, flavorful filling. This step is essential to build the base flavor for the peppers.
- Sauté the Onion: Heat 1–2 tablespoons of cooking oil in a large frying pan over medium heat. Add the chopped onion and sauté for 2–3 minutes, stirring occasionally, until it becomes soft, translucent, and fragrant. Cooking the onion first helps release its natural sweetness and enhances the overall flavor of the filling.
- Add Garlic: Add the minced garlic to the pan with the sautéed onions. Cook for 1 minute, stirring constantly to prevent burning. Garlic will infuse the oil and the filling with a rich, aromatic flavor that enhances every bite.
- Incorporate the Main Ingredients: Add the cooked rice, plant-based ground meat, drained kidney beans, and diced tomatoes to the pan. Stir thoroughly to combine all ingredients evenly. This ensures that the rice, beans, and vegan meat are well mixed with the aromatics and spices, creating a cohesive and flavorful filling.
- Season the Filling: Sprinkle in paprika, ground cumin, salt, and black pepper. Add Tabasco sauce according to your preferred spice level. Mix thoroughly to distribute the seasonings evenly. Let the mixture cook over medium heat for 4–5 minutes, allowing the flavors to meld and the filling to heat completely. Taste and adjust seasoning as needed.
- Fill the Bell Peppers: Place the prepared bell peppers upright in a baking dish. Spoon the warm filling carefully into each pepper, pressing slightly to pack it in without overflowing. Leave a small gap at the top for the vegan cheese. Make sure all peppers are evenly filled for consistent cooking.
- Add Vegan Cheese and Liquid: Sprinkle 1/2 cup of vegan cheese evenly over the tops of the stuffed peppers. Pour 3/4 cup of water or vegetable broth into the bottom of the baking dish. This liquid will create steam during baking, keeping the peppers tender and preventing the filling from drying out.
- Bake the Peppers: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for approximately 30 minutes. Check the peppers halfway through; they should be tender but still hold their shape. The vegan cheese should melt and slightly brown on top, adding extra flavor and a creamy texture.
- Garnish and Serve: Once baked, carefully remove the dish from the oven. Sprinkle freshly chopped parsley and sliced green onions over the stuffed peppers for a pop of color and freshness. Serve immediately while warm for a nutritious, protein-rich, and satisfying meal.
Notes
- Use leftover cooked rice if possible; it is drier and separates more easily, preventing clumping in the filling.
- Bell peppers can be cut in halves before stuffing to save time, but ensure your baking dish is large enough.
- Feel free to adjust spices to your taste. A pinch of smoked paprika adds depth, while extra Tabasco gives a nice kick.
- Vegan cheese melts differently than dairy, so choose a brand that softens well in the oven for a satisfying topping.
- If using tofu instead of plant-based ground meat, crumble it finely and sauté with spices for best texture.
Chef’s Secrets For Perfect Peppers
The key to perfectly cooked stuffed peppers lies in balancing the moisture of the filling and the cooking liquid.
Using a combination of diced tomatoes and a splash of vegetable broth ensures the peppers remain tender without becoming soggy.
Sautéing the aromatics first intensifies the flavors, while lightly packing the filling into the peppers prevents overcooking.
For extra richness, try adding a teaspoon of nutritional yeast to the filling for a subtle umami boost.
Serving Suggestions For Maximum Flavor
These stuffed peppers are versatile and pair beautifully with a simple green salad, roasted vegetables, or a side of warm whole-grain bread.
For a heartier meal, serve with a dollop of vegan sour cream or a drizzle of tahini.
Garnishing with fresh herbs like parsley or chives not only adds visual appeal but also a fresh burst of flavor that complements the richness of the filling.
Storage Tips To Keep Fresh
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F oven for 10–15 minutes, or microwave until heated through.
For longer storage, peppers can be frozen for up to 2 months; allow them to cool completely, wrap individually in foil, and place in a freezer-safe container.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
1. Can I use other types of rice?
Absolutely! Brown rice, jasmine, basmati, or even quinoa work well. Brown rice adds a nuttier flavor and extra fiber, while quinoa increases protein content slightly.
Adjust cooking time slightly if using a grain that isn’t pre-cooked.
2. Can I make this recipe oil-free?
Yes. You can skip the sautéing oil and lightly steam the onions and garlic with a splash of vegetable broth instead. The filling will still be flavorful and tender.
3. Can I substitute the plant-based ground meat?
Certainly! Firm tofu, tempeh, or cooked lentils are excellent alternatives. Crumble tofu and sauté with spices to mimic the texture of ground meat. Lentils add extra fiber and a hearty texture.
4. How spicy are these peppers?
The spice level is mild by default, with just a hint of Tabasco. You can increase the heat by adding more hot sauce or a pinch of cayenne pepper according to taste.
5. Can I prepare this recipe ahead of time?
Yes! You can assemble the stuffed peppers a few hours in advance and keep them refrigerated. Bake just before serving for the best flavor and texture. This makes it perfect for meal prepping or entertaining.
