Vegan Stuffed Bell Peppers 🌱 Bright & colorful roasted peppers filled with rice, veggies, and plant-based protein in a savory rich tomato-based sauce. It's a meal in itself!
The other night, I was trying to decide what to prepare for dinner when I remembered we had three peppers in the fridge and a couple veggie burger patties in the freezer. I always have rice, canned tomatoes, and onions on hand so I had all the basics for making my favorite Mexican vegan rice or better yet, stuffed bell peppers!
Perfect as a satisfying main course or side dish to serve with our delicious vegan cream of tomato soup, these stuffed bell peppers appeal to vegans and non-vegans alike. They're easy to prepare ahead of time, making them a great option for meal prep or gatherings.
★★★★★ Try this recipe. You will not be unhappy. The stuffing, inside the peppers, was awesome. Everything came out as the recipe called. I will be making this again." Valerie J.
When I was a young, my mom would make stuffed green bell peppers filled with rice and ground meat topped with melted cheese. When my kids were young, I decided to create a meatless version of my mom's stuffed peppers, by using chopped vegan burgers combined with rice and veggies. Instead of green bell peppers, I chose colorful red, orange, or yellow bell peppers. I find them to be sweeter and tastier and knew my kids would prefer the taste too.
By cutting the peppers in half, then stuffing them, I could serve a half or even a quarter of a pepper at a time to the kids. That way, there were always plenty for a second serving or yummy leftovers the next day.
Why you'll love this recipe
- So easy to prepare
- It's a nutritious meal in itself
- Kids love it!
- So colorful & appealing
- Substitute or use ingredients you have on hand
Ingredients
🥕See the printable recipe card below for quantities & details
- Bell peppers - fresh whole, red, orange, yellow or green
- Vegan protein - burger crumbles, burger patties (chopped), black beans
- Rice - brown or white
- Olive oil - or avocado or canola. (Oil-free option: Use 2 tablespoons water)
- Onion - brown or yellow, diced
- Celery - diced
- Italian seasoning
- Salt
- Black pepper - ground
- Canned tomatoes - crushed or whole (pulsed in blender)
- Tomato paste
- Vegan parmesan
- Italian breadcrumbs - (you can use gluten-free Italian breadcrumbs)
- Fresh herbs - chopped (for garnish)
🥕Ingredient Tips
Use whole tomatoes if you don't have crushed. Just pulse the whole tomatoes a few times in a blender.
I sometimes add a tablespoon of maple syrup, agave nectar, sugar, or vegan honey to tomato sauces to help lower the acidic taste.
Use whatever fresh herbs you have on hand. I love basil, oregano, or parsley.
How to prepare this dish gluten-free: This recipe can be made entirely gluten-free by using gluten-free breadcrumbs , plant based burger crumbles and vegan cheese. We use Beyond Meat Burger Crumbles, and Violife Parmesan which are gluten-free products.
Instructions
- Prepare the rice, according to the package directions. If you prepare rice a lot (like I do) a rice cooker will be your new best friend in the kitchen. I love the convenience of pushing a button and knowing I'll have a batch of perfectly cooked rice every time. This stainless steel rice cooker is my absolute favorite. While the rice is cooking, create the filling.
2. In a skillet over med-high heat, sauté onions and celery in olive oil until slightly tender. Add burger crumbles.
3. Stir in dry seasonings. Add crushed tomatoes and tomato paste.
4. Once rice is ready, add to skillet and stir until thoroughly combined
5. Rinse bell peppers. Cut in half. Remove stem and seeds. Place on baking sheet lined with parchment paper
6. Fill the pepper halves with mixture.
7. Sprinkle with vegan cheese or breadcrumbs - or both!
8. Bake at 400º for 18 - 20 minutes, until vegan cheese is lightly browned and pepper skins become slightly wrinkled. Remove from oven and serve hot.
🥕Serving Tips
While these vegan stuffed bell peppers can be enjoyed as a meal all on their own, they are also delicious paired with a bowl of soup, like vegan cream of tomato or this easy lentil soup. You might like to include a side salad, such as my favorite vegan Caesar salad or leafy greens topped with lightly sweet roasted root vegetables and creamy avocado basil dressing.
FAQ's
Are vegan stuffed peppers a complete meal?
Yes, they can be a well-balanced meal. The combination of brown rice and plant-based protein provides essential nutrients. Consider adding veggies for extra nutrition.
Can I prepare vegan stuffed peppers in advance?
Yes they can. Prepare and stuff the peppers per the recipe directions. Place the filled peppers in an airtight container or on a baking sheet covered with food safe plastic wrap or foil. Refrigerate immediately and no more than 24 hrs. before serving. When ready to bake, sprinkle peppers with cheese and breadcrumbs. Bake uncovered at 400℉ for approx. 20 minutes or until the cheese and breadcrumbs are lightly browned and the skins of the peppers become slightly wrinkled.
Can I use quinoa instead of brown rice in the stuffed peppers?
Yes, you can substitute quinoa for brown rice. Cook the quinoa according to package instructions and use it as a base for your stuffing.
Can these vegan stuffed bell peppers be frozen and reheated?
Yes, they can. Follow the guidelines in the Food Safety notes below the printable recipe card regarding proper storage of cooked rice. When you are ready to reheat them, place the peppers in the refrigerator to thaw, then heat them in a 300-325℉ oven until the peppers reach at least 165℉ inside (a food thermometer can a handy helper in the kitchen).
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Vegan Stuffed Bell Peppers with Rice
Equipment
- 4 qt covered saucepan or rice cooker
- 12" or larger skillet
- baking sheet
- Parchment paper (optional)
Ingredients
- 4 whole bell peppers red, orange, yellow, or green
- 1 C brown rice uncooked
- 2 tablespoon olive oil optional - see notes below
- 1 whole onion yellow or brown - diced
- 3 stalks celery diced
- ½ lb veggie burger crumbles chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ C vegan cheese grated - see notes below
- 28 oz crushed tomatoes 1 large can - or whole tomatoes pulsed in a blender
- 3 tablespoon tomato paste
- 3 tablespoon fresh herbs chopped - for garnish - basil, parsley, oregano . . .
Instructions
- Cut peppers in half. Wash, remove stems and seeds. Place on parchment lined baking sheet.
- Cook rice according to package directions.
- Preheat oven to 400°
- In a skillet over med-high heat, sauté onions and celery in olive oil until slightly tender
- Add burger crumbles
- Stir in dry seasonings
- Add crushed tomatoes and tomato paste - stir to combine. Lower heat to med-low
- Once rice is ready, add to ingredients in skillet. Thoroughly combine.
- Spoon filling into bell peppers
- Sprinkle peppers with grated parmesan or breadcrumbs (or both)
- Bake at 400º for 18 - 20 minutes, until cheese is lightly browned and pepper skins start to become slightly wrinkled
- Remove from oven. Allow peppers to sit for a few minutes before serving. Sprinkle with fresh herbs and enjoy!
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Vegan stuffed bell peppers are a great way to use up left-over pre-cooked plain or seasoned rice. Reheat to 165°F and add any extras to boost the flavor to your liking, then fill the peppers following the directions below. Please note: Be sure to properly store left-over rice and/or stuffed bell peppers, to avoid food borne illnesses that can be caused from bacteria in rice. This article provides more information on the correct methods for preparing and storing left-over rice.
Karen Knox says
Can’t remember if I commented on your stuffed bell pepper recipe before but in addition to deconstructing it to a one pan dish, last night I added kalamada olives. It added a very unique flavor. The family loved it. Thanks again for sharing all your recipes. ❤️
Connie says
I love the idea of adding olives. Sounds so good! Thank you for sharing your wonderful comments Karen!😊
Damon says
I made these several months ago. I was the only vegan but I made them for everyone anyway. It was super easy to make this recipe (no bizarre or difficult to find ingredients) and it turned out AMAZING. Everyone loved them! I even left the left overs for the carnivores and yup - nothing went to waste!!! Make this recipe - you won't regret it.
Connie Edwards McGaughy says
Damon, thanks so much for starting my week off with this positively wonderful review! I'm so happy you enjoyed the recipe!😊
Connie Edwards McGaughy says
These vegan stuffed bell peppers are a perfect plant-based spin on a traditional, budget friendly meal. Colorful fresh peppers stuffed full of savory rice and protein, baked with a toasty topping of breadcrumbs and vegan cheese. So good!
Christina says
Hey there. Could you please tell me if the serving size is a while pepper per person for this recipe or considering just a half a pepper
Connie Edwards McGaughy says
Hi Christina - the serving size is for 1/2 of a very well stuffed bell pepper.