Vegan Stuffed Peppers
These Vegan Stuffed Peppers are just like what Mom used to make, but we are using only plants! An easy weeknight classic!
I’ve been making these Vegan Stuffed Peppers for a few weeks now, and they are one of my favorite dishes to make as the weather cools down! I realized I haven’t had these since going vegan, so I’m making up for lost time now!
Ingredients for Vegan STuffed Peppers
- Bell Peppers – Use red, green, yellow whatever you like!
- Onions and Garlic
- Tomato Paste
- Vegan Ground Beef – You can use store-bought like Beyond or Impossible Meat, or you can make one of my homemade Vegan Ground Beef recipes!
- Seasonings – I’ll be using some Italian Seasoning, Nutritional Yeast, and Vegan Worcestershire.
- White Rice – Use leftover rice, or some frozen microwave rice!
- Fire Roasted Tomatoes – Or regular canned tomatoes work too!
- Vegan Cheese – I tested out a version without Vegan Cheese and it’s still super good! But, add some Vegan Mozzarella if you like!
- Calabrian Chilies and Giardiniera – Two things I like to add for some heat! Optional but recommended!
how to make Vegan Stuffed Peppers
Cook the onions and garlic.
Add in the Tomato Paste and Vegan Ground Beef.
Stir in the Italian Seasoning, Nutritional Yeast, Vegan Worcestershire and the optional but recommended Calabrian Chilies and Giardiniera.
Next stir in the fire roasted tomatoes and cooked white rice, and chopped parsley. Stir in the vegan cheese if using.
You can store this mixture for about a week and cook 1 or 2 stuffed peppers at a time, or make all of them at the same time!
When ready to bake, cut the bell peppers in half and remove the seeds and white pith. Spray with some cooking oil and season with salt and pepper. Add them to a sheet pan and bake for about 15 minutes.
Then fill each pepper with as much of the filling as you like. Top with some more vegan cheese if you like, then bake for another 5 minutes or until cheese is melted.
storage
The filling is good in the fridge for about a week. This makes about 4 – 6 stuffed peppers, so I like to make 1 at a time and keep the stuffing in the fridge for a quick lunch or dinner!
Other recipes you’ll dig!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Stuffed Peppers
Ingredients
- 4 – 6 Bell Peppers
- 1 cup Diced Onion
- 5 Garlic Cloves (Minced)
- 2 Tbsp Tomato Paste
- 1 lb Vegan Ground Beef (Store-bought or Homemade)
- 1 Tbsp Italian Seasoning
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Vegan Worcestershire
- 1 tsp Calabrian Chiles (optional for heat)
- 1/4 – 1/2 cup Giardiniera (optional for heat)
- 15 oz Can of Fire Roasted Tomatoes
- 1 cup Cooked White Rice
- 1/2 – 1 cup Shredded Vegan Mozzarella (plus more for topping)
- 1/4 cup Chopped Parsley
- Salt & Pepper
Instructions
- Preheat oven to 425 F / 220 C
- In a large skillet over medium heat, add some cooking oil followed by the diced onion. Stir and cook the onion for 4 – 5 minutes or until softened and slightly browned. Add in the garlic and cook for one minute stirring frequently.
- Add in the Tomato Paste and stir to combine, cook for 1 minute.
- Add in the Vegan Ground Beef and stir to combine. Stir in the Italian Seasoning, Nutritional Yeast, Vegan Worcestershire and the optional but recommended Calabrian Chilies and Giardiniera.
- Next stir in the fire roasted tomatoes and cooked white rice, and chopped parsley. Stir in the vegan cheese if using. Season with salt and pepper and adjust any other seasonings to taste. If mixture feels too dry or thick, loosen it up with some broth, tomato sauce, or water. Cover and keep warm on low.
- You can store this mixture for about a week and cook 1 or 2 stuffed peppers at a time, or make all of them at the same time! Up to you! Either way, it’s good for about 4 – 6 peppers depending on how big they are and how much you stuff them!
- When ready to bake, cut the bell peppers in half and remove the seeds and white pith. Spray with some cooking oil and season with salt and pepper. Add them to a sheet pan and bake for about 15 minutes.
- Then fill each pepper with as much of the filling as you like. Top with some more vegan cheese if you like, then bake for another 5 minutes or until cheese is melted.
- Enjoy!
