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    Home » Entree

    Vegan Stuffed Bell Peppers

    Published: September 19, 2020 | 12:46 am, Modified: Dec 28, 2022 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    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!

    Vegan stuffed bell peppers on a baking sheet.

    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!

    red, orange and yellow bell peppers

    This post may contain affiliate links. I may earn from purchases at no additional cost to you.

    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.

    plated roasted bell peppers

    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.

    Jump to:
    • Why you'll love this recipe
    • Ingredients:
    • 🥕Tip
    • Instructions
    • Equipment
    • FAQ's
    • Recipe
    • Food Safety

    🥕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)

    🥕Tip

    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 foodborne 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.

    Instructions

    Rinse bell peppers. Cut in half. Remove stem and seeds. Place on baking sheet lined with parchment paper

    washed and halved red, orange, and yellow bell peppers
    Aroma Rice Cooker

    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

    vegan ground veggie burger with celery and onions
    vegan ground veggie burger with onions, celery and tomato sauce
    rice filling for vegan stuffed bell peppers

    Stuff pepper halves with mixture

    stuffed peppers on baking pan

    Sprinkle with cheese or breadcrumbs - or both!

    stuffed peppers with cheese before baking

    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!

    Vegan stuffed bell peppers on a baking sheet.

    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

    Are Bell Peppers Healthy?

    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.

    Which Bell Pepper is Healthiest?

    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.

    Can stuffed bell peppers be made 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.

    🥕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

    Recipe

    baked stuffed bell peppers

    Vegan Stuffed Bell Peppers

    by Connie🥕
    Vegan Stuffed Bell Peppers 🌱 Bright, colorful roasted peppers filled with veggies, brown rice, and protein in a savory, rich tomato-based sauce. It's a meal in itself!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 30 mins
    Course Brunch, Dinner, Entree, Lunch, Main Course, Side Dish
    Cuisine Plant Based, Vegan, WFPB
    Servings 8
    Calories 231 kcal

    Equipment

    • 4 qt covered saucepan or rice cooker
    • 12" or larger skillet
    • baking sheet
    • Cutting board
    • kitchen knife
    • Measuring cup
    • Measuring spoons
    • 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

    🥕How to prepare this dish gluten-free: This recipe can be made entirely gluten-free by using gluten-free breadcrumbs . In this recipe, we use Beyond Meat Burger Crumbles, and Violife Parmesan  - both are gluten-free products.
    🥕This recipe can be prepared without added oil. Simply replace the olive oil with water when sautéing the onions and celery. Keep an eye on them so they don't burn. Just add more water if needed.
    🥕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 or agave nectar to my tomato sauces to help lower the acidic taste.
    🥕Use whatever fresh herbs you have on hand. I love basil, oregano, or parsley.

    Nutrition

    Calories: 231kcalCarbohydrates: 33gProtein: 9gFat: 8gSaturated Fat: 2gCholesterol: 1mgSodium: 714mgPotassium: 564mgFiber: 5gSugar: 6gVitamin A: 519IUVitamin C: 15mgCalcium: 105mgIron: 3mg

    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.

    Tried this recipe?Let us know how it was!

    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

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

    1. Damon

      March 20, 2023 at 12:09 pm

      5 stars
      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.

      Reply
      • Connie Edwards McGaughy

        March 20, 2023 at 12:24 pm

        Damon, thanks so much for starting my week off with this positively wonderful review! I'm so happy you enjoyed the recipe!😊

        Reply
    2. Connie Edwards McGaughy

      January 19, 2022 at 4:27 pm

      5 stars
      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!

      Reply
    3. Christina

      May 25, 2021 at 2:53 pm

      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

      Reply
      • Connie Edwards McGaughy

        May 25, 2021 at 6:29 pm

        Hi Christina - the serving size is for 1/2 of a very well stuffed bell pepper.

        Reply

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