These cozy Vegan Stuffed Peppers are hearty, healthy and so delicious! This comforting meal is simple to make and packs in the protein with a flavorful filling of TVP & rice. Grab your simple ingredients and follow these easy steps to your new favorite dinner!
There's something so cozy about digging into a saucy, meaty & cheesy stuffed pepper. This recipe reminds me of a vegan version of the frozen Stouffer's Stuffed Peppers that I used to love.
Vegan Stuffed Peppers are simple to make and use even simpler ingredients. Prepare the peppers, prep the filling, stuff them and bake them again! You can have this dinner done in less than an hour!
Textured Vegetable Protein (TVP) is the perfect (shelf stable & budget friendly) swap for ground beef in this recipe. We cook it up with lots of zesty herbs, crushed tomatoes, vegan cheese and leftover cooked rice for a filling that can't be beat.
The combination of flavors and textures will provide a comforting and satisfying experience that warms your soul from the inside out.
Pair it with a simple salad, crusty roll or cornbread for a the ideal comfort meal!
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Why you'll love these Stuffed Peppers
Whether you're a vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, these stuffed peppers are the ideal comfort food choice.
Packed with wholesome ingredients, they offer a nutritious alternative to the traditional meat-based dish without compromising on taste or texture.
You'll love these because they're
- so tasty! - The list can end here, honestly. Vegan stuffed peppers are so dang delicious, it's the only reason you should feel the desire to make and eat them. The hearty, cheezy and meaty filling nestled in a tender bell pepper is what my dinner dreams are made of.
- versatile! -The filling can be customized to suit your preferences and dietary needs. You can play around with different grains like quinoa or wild rice, add your favorite vegetables, or even experiment with various spices and herbs to create a unique flavor profile.
- easy to make! - This recipe is incredibly easy to make, making it suitable for both seasoned cooks and beginners.
- vegan! - Anything can be made vegan, including a comforting stuffed pepper! TVP is the perfect meaty swap in this dish. It's packed with protein and the texture is on point.
- full of visual appeal! - The vibrant colors of the peppers create a feast for the eyes, making the dish not only delicious but also visually stunning. Whether you're serving them for a casual weeknight dinner or hosting a dinner party, these stuffed peppers are sure to impress both your guests and yourself.
Ingredient Breakdown
To make these Vegan Stuffed Peppers you'll need to gather the following ingredients:
- Bell Peppers - Pick large bell peppers in any and every color, to make your dish even more visually appealing! The peppers will not only provide a stunning presentation but also offer a tender and sweet taste that perfectly complements the savory filling.
- Olive oil - *see recipe notes for oil free option
- Onion & garlic
- Vegan broth - any variety will work, but if you can find it, use a vegan beef broth like this one!
- Textured Vegetable Protein (tvp) - a highly nutritious meat replacer that is high in protein and low in fat! It's made from defatted soy flour that is processed and dried to make a convenient, shelf stable plant based protein source.
- The flavor - A blend of herbs including: cumin, oregano, smoked paprika, red pepper flakes, salt & pepper are the key to making a flavorful and meaty filling.
- Canned crushed tomatoes (or tomato sauce)
- Vegan Worcestershire sauce
- Cooked rice or any grain - Leftover rice, quinoa or any other grain will work great in this recipe! (I use a leftover mixed rice blend in mine.)
- Shredded vegan cheese - Use your favorite shredded vegan mozzarella! (omit if making your peppers oil free)
See recipe card for quantities.
How to make Vegan Stuffed Peppers
To bring these vegan stuffed peppers to life, all you need is a little bit of time and a whole lot of love.
As always, start by gathering all your ingredients and have them prepped and ready to go.
- Prepare the Peppers - Start by preheating your oven to 425°F (218°C). While the oven is warming up, take your peppers and cut in half lengthwise. Carefully remove the seeds and membranes from the inside of each pepper, creating a hollow cavity to stuff with the delicious filling.
- Cook the Filling - In a large skillet, heat some olive oil over medium heat. Add in your diced onions, minced garlic, and a pinch of salt, sautéing them until the onions become translucent and fragrant. This will help to build a solid flavor base for your stuffed peppers.
- Add tvp, cumin, oregano, smoked paprika, red pepper flakes, salt and pepper to the pan. Stir well and toast for 1 minute before stirring in the broth and 1½ cup of the crushed tomato. Simmer on low heat for 10 minutes, stirring occasionally until mixture thickens and onion is cooked through.
- Remove the skillet from heat and stir in the Worcestershire sauce, and rice. The mixture should be pretty thick. Stir in ½ cup of the vegan cheese if using, reserving the rest for the top. Taste the filling and adjust salt as needed.
- Stuff the peppers - Make sure the peppers are cool enough to handle, then pour any excess liquid off. Divide the mixture between the peppers and stuff each one. Place the stuffed peppers into a baking dish and top each one with the remaining ¼ cup of crushed tomatoes and the remaining ¼ cup of the vegan cheese.
- Bake - Bake for 15-20 minutes, until the cheese starts to melt and the peppers are warmed through.
Substitutions & Variations
As written this recipe is vegan and gluten free (check your vegan cheese lables).
To make this recipe oil free- omit the olive oil and the vegan cheese. You can sauté your onion and garlic with a little water or veggie broth instead!
Add veggies - Add some more veggies into this dish, by adding spinach, zucchini, mushrooms or any of your favorite veggies into the filling.
Add a taco-y twist - Swap the crushed tomato for salsa and add diced jalapenos to the filling to add a Mexican style flavor!
Serving and Enjoying
As your stuffed peppers bake in the oven, allow yourself to get excited about the tantalizing possibilities that lie ahead. The aroma of the herbs and spices mingling in the air, the anticipation of biting into that first flavorful mouthful – it's all part of the joy of serving and enjoying these hearty stuffed peppers.
When they are done cooking, you'll want to give the peppers a few minutes to cool before serving. Top with some fresh herbs, like basil or oregano for a bright and fresh flavor.
What to serve with stuffed peppers
These are my favorite dishes to serve with this recipe:
How to Store Leftovers
Whether you're enjoying a cozy dinner for two or cooking up a big batch for meal prep, it's always a good idea to have a plan for storing and reheating your stuffed peppers.
Before storing your stuffed peppers, allow them to cool completely. This will prevent condensation from forming inside the container, which could make the peppers soggy.
If you plan to enjoy your leftovers within a couple of days, storing them in the refrigerator is your best bet. Simply seal the container tightly and place it in the fridge for safekeeping. Your stuffed peppers will stay fresh for up to 3-4 days, ready to be reheated whenever you're craving a comforting and flavorful meal.
When you're ready to enjoy your leftovers, it's important to reheat them properly to maintain their taste and texture. If your stuffed peppers were stored in the refrigerator, you can reheat them in the oven or microwave until warmed through.
How to Freeze Stuffed Peppers
For longer storage, you can freeze your stuffed peppers. Freezing not only keeps your leftovers safe to eat for weeks, but it also allows you to have a ready-made meal on hand for those busy days. To freeze your stuffed peppers, put cooled peppers in a freezer safe container. Frozen stuffed peppers can be stored for up to 2-3 months.
If your stuffed peppers were frozen, remove any wrapping and bake directly from frozen. Place the peppers on a baking sheet or oven safe dish and bake at 400°F for about 1 hour until they are warmed through completely.
Now that you know the best ways to store and reheat your stuffed peppers, you can continue enjoying their hearty goodness for another meal!
Top tip
Vegan Stuffed Pepper freeze really well! Make a double batch and freeze the second for an easy, no effort meal! Future you will thank current you!
FAQ
Absolutely! While bell peppers are the most commonly used, you can experiment with other varieties like poblano, banana, or even jalapeno peppers. Each type will bring a unique flavor and level of spiciness to your dish. Just keep in mind that the amount of filling and cooking time may vary depending on the size and thickness of the pepper.
While the classic combination of rice & "beef" is always a winner, feel free to get creative with your fillings. Quinoa, lentils or couscous can make a tasty base. You can also add ingredients like tofu, tempeh, vegan cheese, or nuts for extra texture and flavor. Don't forget the veggies! You can easily add veggies to the filling, like spinach, zucchini or shredded carrots!
Yes! Stuffed peppers are a great make-ahead meal. You can prepare them in advance and refrigerate them for up to two days before baking. This is especially convenient if you're planning a dinner party or want to have a quick and easy dinner option during the week. Just make sure to store them in an airtight container to keep them fresh.
Yes, you can freeze stuffed peppers for future meals. After baking and cooling them, place the peppers in a freezer-safe container or wrap them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to three months. When you're ready to enjoy them, follow the instructions above to reheat.
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Vegan Stuffed Peppers (with TVP)
Ingredients
- 4 large bell peppers
- ½ tablespoon olive oil (sub broth or water for oil free)
- 1 medium onion, finely diced
- 4 cloves garlic, minced finely or pressed
- 1¼ cup vegan broth of choice
- 1 cup Textured Vegetable Protein (tvp)
- ½ teaspoon cumin
- 2 teaspoon oregano
- 1 teaspoon smoked paprika
- ¼-¾ teaspoon red pepper flakes
- ¼-½ teaspoon sea salt
- ¼ teaspoon pepper
- 1¾ cup canned crushed tomatoes, or sub tomato sauce (divided) 425g can
- 1 tablespoon vegan Worcestershire sauce
- 1½ cups cooked rice or any grain
- ¾ cup shredded vegan cheese (divided) optional (omit for oil free)
Instructions
- To roast the peppers - Preheat the oven to 425℉. Prepare the peppers by cutting in half lengthwise and removing the seeds.
- Place the peppers cut side up on a sheet pan and back for 15 minutes. Remove from the oven and set aside.
- Prep the filling - While the peppers are baking, warm olive oil in a large skillet over medium heat and add in your diced onions, minced garlic, and a pinch of salt, sautéing them until the onions become translucent and fragrant.
- Add tvp, cumin, oregano, smoked paprika, red pepper flakes, salt and pepper to the pan. Stir well and toast for 1 minute before stirring in the broth and 1½ cup of the crushed tomato. Simmer on low heat for 10 minutes, stirring occasionally until mixture thickens and onion is cooked through.
- Remove the skillet from heat and stir in the Worcestershire sauce, and rice. The mixture should be pretty thick. Stir in ½ cup of the vegan cheese if using, reserving the rest for the top. Taste the filling and adjust salt as needed.
- Stuff the peppers - Make sure the peppers are cool enough to handle, then pour any excess liquid off. Divide the mixture between the peppers and stuff each one. Place the stuffed peppers into a baking dish and top each one with the remaining ¼ cup of crushed tomatoes and the remaining ¼ cup of the vegan cheese.
- Bake - Bake for 15-20 minutes, until the cheese starts to melt and the peppers are warmed through.
Notes
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