Vegan Stuffed Peppers

This easy vegan stuffed peppers recipe features large roasted bell peppers stuffed to the max with a delicious plant-based filling, topped with cheese, and baked to perfection. It’s a favorite dinner recipe that delivers lots of leftovers!

A vegan stuffed pepper sits on a white plate with a salad beside it. Another one is on a plate behind it.

Not only are bell peppers healthy, but they’re also flavorful too. That must be why we love to fill them with good stuff and call it dinner! These vegan stuffed bell peppers are easy to make and creates a dinner you’ll want to make on repeat.

Why This Recipe is a Winner

  • Using orange, yellow or red bell peppers delivers a more mild bell pepper flavor. It’s true many vegan bell peppers recipes call for green bell peppers, but I think you’ll like the flavor better of this recipe.
  • Oven roasting the peppers creates tender peppers but keeps them firm enough for easy stuffing.
  • Topping with vegan cheddar shreds adds a cheesy flavor and vibrant color for a delightful finishing touch.

Have you heard of vegan stuffed capsicum? If not, don’t worry! Because capsicum is the scientific name for bell peppers. However, you pronounce them, it’s a delicious and nutritious vegetable sure to please.

Ingredient Spotlight

Three bell peppers sit on a white counter. One is red, the other is orange, the the other one is yellow.

Best Peppers for Stuffed Peppers

Large bell peppers — otherwise referred to as capsicum — are best for stuffed peppers.  Look for peppers with a flat base. Red, yellow, and orange bell peppers are best because they are sweeter and milder than green peppers. I like picking peppers that are similarly sized.

Ingredients are assembled on a white counter. The labels next to them read, "bell peppers, onion, brown rice, spices, vegan cheese, black beans, diced tomatoes, garlic, and veggie crumbles."

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Bell peppers — You’ll need 6 bell peppers. Select peppers that are big, with plenty of room for stuffing, and with a relatively flat bottom (so they’ll sit upright).
  • Olive oil
  • Onions — I prefer a yellow onion, but you can substitute a white onion.
  • Garlic — you’ll need 2 cloves of fresh garlic.
  • Veggie crumbles — There are many crumbles to choose from, including Gardein Beyond Beef and many plant-based meat substitutes, like Impossible Burger and Pure Farmland. For a whole foods plant-based option, you can use an equal amount of cooked brown lentils.
  • Black beans — Use a 15-ounce can of black beans, or you can substitute 1 3/4 cups cooked black beans.
  • Diced tomatoes — I recommend petite diced tomatoes.
  • Cooked brown rice — I prefer brown rice, but you can substitute other grains such as quinoa.
  • Spices — I prefer Italian spices, like dried basil and dried oregano.
  • Optional: Add 3 tablespoons of vegan cream cheese for a creamy sauce.
  • Vegan cheddar shreds

How to Make Vegan Stuffed Peppers

  1. Prepare the peppers by cutting off the tops and scooping out the seeds and membranes.
  2. Place pepper cups in a baking dish and brush the insides with olive oil and sprinkle with salt and pepper.
  3. Bake peppers for about 15 minutes, so that they’re just becoming tender.
  4. Cook the chopped onions in a skillet with oil until tender, about 5 minutes. Then add the garlic and cook for another minute.
  5. Stir in the veggie crumbles and cook until heated through.
  6. Stir in the black beans, tomatoes, rice, basil, and oregano, and add vegan cream cheese, if using.
  7. Spoon the filling into the bell peppers.
  8. Top the stuffed peppers with vegan cheese. Then cover the pan with foil and bake for 20 minutes. Use tongs to remove the foil and bake for another 15 to 20 minutes, until the peppers are golden around the edges.

If you’re using a plant-based meat substitute, it may need to be pre-cooked before adding to the skillet with the onions.

This vegan stuffed peppers with rice is so easy to make. Here’s a more detailed step-by-step guide:

Step One: Prepare the Peppers

Colorful bell peppers sit on and near a cutting board. A hand holds one pepper while the other hand holds a knife, cutting the top off of it.
  1. Turn the peppers on their sides and cut the tops off, reserving the tops.
  2. Scoop out the seeds and membranes.
  3. Place pepper cups in a baking dish.
  4. Brush the insides with half of the olive oil.
  5. Then sprinkle lightly with salt and pepper.
  6. Bake for about 15 minutes, so that they’re just becoming tender. Remove from oven and then set aside.

Step Two: Cook Onions and Crumbles

  1. In a skillet, heat the remaining oil, then add the chopped onions, cooking until tender, about 5 minutes.
  2. Then add the garlic and cook for another minute.
  3. Finally, add the vegan crumbles and cook until heated through.
A skillet holds plant-based meat filling, topped with brown rice, black beans, and diced tomatoes.

Step Three: Make the Filling

  1. Stir in the black beans, tomatoes, and rice.
  2. Add the basil and oregano.
  3. Optional — stir in vegan cream cheese to the filling to make it extra creamy.
A hand holds a bowl of Italian seasonings and is drizzling over a plant-based meat filling mixture.

Step Four: Fill the Peppers & Bake

  1. Spoon the filling into the bell peppers.
  2. Top the stuffed peppers with vegan cheese.
  3. Spray the bottom of a sheet of foil with cooking spray. Then cover the pan with foil and bake for 20 minutes.
  4. Use tongs to remove the foil and bake for another 15 to 20 minutes, until the peppers are golden around the edges.
Filling is being spooned into colorful bell peppers in a baking pan.

Storage Tips

Transfer any leftover stuffed peppers to an airtight container and keep it in the fridge for up to 5 days. They can be frozen for up to 2 months.

Vegan Italian stuffed peppers sit in a baking dish, just removed from the oven.

Serving Suggestions

Serve vegan stuffed peppers with any of the following delicious side dishes:

Marly’s Tips

  • Make Mexican vegan quinoa stuffed peppers by substituting Spanish quinoa for the rice and changing out the Italian spices for this homemade taco spice blend.
  • Make vegan stuffed green peppers by using green bell peppers in place of the red, yellow, or orange bell peppers.

Vegan Main Meal Recipes

These plant-based stuffed peppers are so good, they’ll have you craving even more plant-based main meal recipes. Here are some to inspire your meal planning:

That’s it for these vegan stuffed peppers. Enjoy!

Vegan stuffed bell peppers sit on plates with salads.
A vegan stuffed pepper has vegan cheese on top. It's sitting next to a salad with cherry tomatoes.

Vegan Stuffed Peppers

Vegan stuffed peppers are loaded with a seasoned filling of plant-based meat, rice, and black beans. Then they're topped with vegan cheese and then baked until perfectly tender.
5 from 1 vote
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 45 minutes
Servings: 6 peppers
Calories: 248kcal
Author: Marly

Ingredients

  • 6 medium bell peppers
  • 2 tablespoons olive oil , divided
  • 1 cup chopped onions
  • 2 cloves garlic , peeled and minced
  • 2 cups veggie crumbles (see note)
  • 1 15 oz can black beans
  • 15 oz can petite diced tomatoes
  • 1 cup cooked brown rice (see note)
  • Optional: Add 3 tablespoons of vegan cream cheese
  • 1 teaspoon dried basil
  • ½ teaspoon dried basil
  • 1 cup vegan cheddar shreds

Instructions

  • Preheat oven to 400°F.
  • Turn the peppers on their sides and cut the tops off, reserving the tops. Scoop out the seeds and membranes. Place pepper cups in a baking dish. Brush the insides with half of the olive oil. Then sprinkle lightly with salt and pepper. Bake for about 15 minutes, so that they're just becoming tender. Remove from oven and then set aside.
  • In a skillet, heat the remaining oil, then add the chopped onions, cooking until tender, about 5 minutes. Then add the garlic and cook for another minute. Finally, add the vegan crumbles and cook until heated through. (See note if using plant-based meat substitute)
  • Stir in the black beans, tomatoes, rice, basil, and oregano. Spoon this mixture into the bell peppers. Optional: Stir in vegan cream cheese to the filling to make it extra creamy.
  • Top the stuffed peppers with vegan cheese. Spray the bottom of a sheet of foil with cooking spray. Then cover the pan with foil and bake for 20 minutes. Use tongs to remove the foil and bake for another 15 to 20 minutes, until the peppers are golden around the edges.
  • Allow peppers to cool slightly. Serve warm.

Recommended Equipment

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Notes

If using standard veggie crumbles, cook them in the skillet until heated through. 
For plant-based meat, follow the package instructions to cook it in the skillet. It may take up to 5 to 7 minutes.
For a more melty vegan cheese, I recommend using vegan cheese sauce.
Nutrition Facts
Vegan Stuffed Peppers
Amount Per Serving
Calories 248 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Sodium 404mg17%
Potassium 575mg16%
Carbohydrates 30g10%
Fiber 7g28%
Sugar 10g11%
Protein 9g18%
Vitamin A 3878IU78%
Vitamin C 161mg195%
Calcium 63mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2020 and was updated to include new photos, new text, and an updated recipe in 2021.

3 Responses to Vegan Stuffed Peppers

  1. Avatar thumbnail image for MarlyJosh Reply

    I made these for my family and everyone loved them!

  2. Avatar thumbnail image for MarlyAnni Reply

    What are veggie crumbles

    • Avatar thumbnail image for MarlyMarly

      Hi Anni. Veggie crumbles are made of different ingredients, but the results are the same — it’s a vegetarian meat substitute you can add to dishes.

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