Vegan Stuffed Bell Peppers 🌱 Bright & colorful roasted peppers filled with veggies, brown rice 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!
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When I was a kid, my mom would sometimes serve stuffed peppers. She would use full-size green bell peppers and fill them with a combo of steamed rice, ground beef, onions and tomato sauce, capped with shredded cheddar cheese. My brother and I would eat the filling, but usually not the peppers. Looking back, I think a whole pepper was just too much for us. I also found green bell peppers to be too bitter for my young tastebuds.
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.
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.
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
🥕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.
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🥕See printable recipe card below for complete details
Ingredients:
- Bell peppers – fresh whole, red, orange, yellow or green
- Vegan protein – burger crumbles, burger patties (chopped), or black beans
- Brown rice – 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)
Instructions
Rinse bell peppers. Cut in half. Remove stem and seeds. Place on baking sheet lined with parchment paper
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
- 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
Once rice is ready, add to skillet and stir until thoroughly combined
Stuff pepper halves with mixture
Sprinkle with cheese or breadcrumbs – or both!
Bake at 400º for 18 – 20 minutes, until cheese is lightly browned and pepper skins become slightly wrinkled. Allow peppers to sit for a few minutes before serving.
Enjoy!
Equipment
- A 4 qt. covered saucepan or rice cooker
- A large skillet
- A measuring cup
- Measuring spoons
- A long handled spoon or turner
- Cheese grater
- Cutting board
- Knife
- Baking sheet
- Parchment
FAQ’s
Yes, bell peppers are not only delicious, they’re nutritious!
Bell Pepper Nutrition
Peppers are low in calories and are packed with good nutrition. They’re excellent sources of vitamins A and C, potassium, folic acid, and fiber.
According to this article:
You’ve seen bell peppers — green, orange, yellow, and red — in the grocery store or in a salad bar. Red peppers pack the most nutrition, because they’ve been on the vine longest.
Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C.
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.
🥕If you love this recipe, check out these easy & delish dishes!
- Easy Cheesy Vegan Pepper Poppers
- Best Vegan Zucchini Ravioli
- Vegan Spinach Ricotta Shells
- Best Vegan Meatless Meatballs
- Garden Zucchini Squash Casserole
very vegan 🌱 very good
Vegan Stuffed Bell Peppers
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
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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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
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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!
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
Hi Christina – the serving size is for 1/2 of a very well stuffed bell pepper.