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Home » Mains » Vegan Stuffed Bell Peppers

Vegan Stuffed Bell Peppers

Last updated on May 17, 2024 By Crazy Vegan 6 Comments

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This vegan stuffed peppers recipe is quick and easy, and helps you use up anything and everything in your fridge! Filled with plant-based proteins, grains and vegetables, it’s affordable and takes seconds to prep. 

stuffed peppers on a tray
Table of Contents
  • Why you’ll love this stuffed peppers recipe
  • Ingredients needed
  • How do you make vegan stuffed bell peppers?
  • Recipe tips and flavor variations
  • Storage instructions
  • What to serve with stuffed peppers
  • Frequently asked questions

When it comes to satisfying vegan main dishes, I love to incorporate smoky, earthy proteins like seitan. This comes in perfectly when making things like dirty rice and, of course, these wonderful vegan stuffed peppers!

Why you’ll love this stuffed peppers recipe

  • Flavorful and healthy. Stuffed peppers are filled with a delicious mixture of vegetables, grains, and plant-based proteins! They taste great and are a nutrient-packed meal!
  • Customizable. You can customize the filling with your favorite ingredients, making it easy to cater to different tastes and dietary preferences. They’re also a great way to use up leftovers in the fridge!
  • Easy preparation: These are simple and easy to prepare and can be made in advance, making them a convenient option for weeknight dinners or meal prep.

Ingredients needed

  • Onions. Gives flavor to the filling mixture. Be sure to slice your onions finely, to ensure they cook evenly.
  • Vegan ground beef. Any vegan beef substitute can be used, but I prefer using the minced/ground variety.
  • Cooked rice. Basmati, jasmine or brown rice are all great options! Either make it from scratch or use a shortcut and make microwave rice.
  • Crushed tomatoes. Also known as diced or canned tomatoes. Use ones with no added sugar in them.
  • Garlic and onion powder. Some additional savory aromatics.
  • Salt and black pepper. To taste.
  • Bell peppers. Use a mix of red, yellow, and green bell peppers. Scoop out the innards so they are ready to be filled.
  • Vegan cheese. Optional, but fabulous to sprinkle over the top before baking! I prefer vegan parmesan cheese.

How do you make vegan stuffed bell peppers?

Step 1 – Prepare the filling. Place an oiled non-stick large skillet over medium heat. Once hot, add the onion and saute for a minute, before adding the vegan ground beef. Pan fry for 4-5 minutes, until no longer pink. Add the cooked rice, followed by the crushed tomatoes, then the spices. Stir fry everything together for 5-6 minutes.

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    Step 2 – Stuff the peppers. Now, place the bell peppers into a greased baking dish. Distribute the filling evenly amongst the bell peppers and sprinkle with vegan parmesan on top.

    Step 3 – Bake until tender. Bake for 10-15 minutes, until golden on top and the peppers are nice and tender. Serve immediately.

    vegetarian stuffed peppers.

    Recipe tips and flavor variations

    Select the right peppers. Choose firm and fresh bell peppers with a vibrant color. Red, orange, and yellow peppers are sweeter, while green peppers have a milder flavor. The size should be uniform for even cooking.

    Try different proteins and veggies. Swap out the vegan ground beef with sliced vegan chicken or beef. Legumes are also a delicious way to increase this dish’s protein count. Adding mushrooms, zucchini, or eggplant can also be a great way to modify this dish.

    Season the filling generously. Fresh herbs, spices, and aromatics are the key to this dish. Don’t be afraid to experiment with different seasoning combinations to suit your taste. Throw in some parsley, basil and Italian seasoning or for a Mexican kick you could try some cumin, cayenne pepper and smoked paprika. You can also make your own taco seasoning to compliment your peppers.

    Storage instructions

    To store: Leftover stuffed bell peppers can be stored in the fridge in an airtight container for up to 1 week.

    To freeze: Wrap the peppers in foil and place in a large container. Store them in the freezer for up to 2 months.

    Reheating: Reheat in a preheated oven for 10 minutes.

    vegan stuffed peppers.

    What to serve with stuffed peppers

    • Hasselback potatoes
    • Roasted brussels sprouts with garlic
    • Lemon orzo salad with chickpeas
    • Black bean and corn salad

    Frequently asked questions

    Should peppers be boiled before stuffing?

    Boiling the peppers in advance might lead to overcooking and make them too soft, potentially losing some of their structure and flavor.

    Why didn’t my rice cook in my stuffed peppers?

    Any rice that forms the stuffing for this dish should be cooked in advance in a pot or rice cooker.

    stuffed peppers on a tray

    Vegan Stuffed Bell Peppers

    These vegan stuffed peppers are a quick and easy dish that uses up anything and everything! Filled with vegan ground beef and leftover rice, it's affordable and takes seconds to prep. 
    4.46 from 11 votes
    Print Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 195 kcal

    Ingredients
      

    • 1 large onion sliced
    • 1 lb vegan ground beef or vegan crumbles
    • 1 cup cooked rice
    • 1 lb can crushed tomatoes 425 grams
    • 1 tsp salt
    • 1 tsp garlic powder
    • 4 large bell peppers with innards scooped out
    • 1/4 cup vegan parmesan cheese optional

    Instructions
     

    • Preheat the oven to 180C/350F. Line a small baking dish and set aside.
    • In a non-stick pan, add some olive oil and place it over medium heat. Add the onions and fry for 1-2 minutes. Add the vegan ground beef crumbles and cook until no longer pink. Add the tomatoes, cooked rice, and spices, and stir fry for 4-5 minutes.
    • Remove the pan from the heat and distribute the mixture amongst the four bell peppers.
    • Place the filled bell peppers into the baking dish and sprinkle with parmesan cheese. Bake the bell peppers for 10-15 minutes, or until tender.

    Notes

    TO STORE: Leftover stuffed peppers can be stored in the refrigerator, covered, for up to 1 week.
    TO FREEZE: Place stuffed peppers in a large container and store them in the freezer for up to 2 months. 
    TO REHEAT: Reheat in a preheated oven for 10 minutes. 

    Nutrition

    Serving: 1servingCalories: 195kcalCarbohydrates: 25gProtein: 13gFat: 3gSaturated Fat: 1gSodium: 590mgPotassium: 424mgFiber: 4gSugar: 9gVitamin A: 5136IUVitamin C: 212mgCalcium: 25mgIron: 1mg
    Keyword vegan stuffed bell peppers, vegan stuffed peppers
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      Comments

      1. Tina G says

        at

        This vegan stuffed peppers recipe looks so good I'm definitely trying it out tonight and I can't wait 😍
        Reply
        • Crazy Vegan says

          at

          Amazing! I hope you love them!
          Reply
      2. Cate Sirstins says

        at

        Making this tonight, bell peppers are going nuts in the garden. The recipe calls for can of potatoes not tomatoes 😉 Keep bringing the yum to my kitchen, love your recipes.
        Reply
        • Crazy Vegan says

          at

          Ahhh I'm so jealous I wish I had them growing in the garden. hahah OMG that's an error on my part, I will change :)
          Reply
      3. Judee says

        at

        it looks like a really tasty recipe and I always love stuffed peppers. I saw in the ingredients crushed potatoes-?
        Reply
        • Crazy Vegan says

          at

          Thank you :) hahah yep yep that's an error on my part, it's of course crushed tomatoes.
          Reply
      4.46 from 11 votes (11 ratings without comment)

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      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


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