vegan stuffed peppers

Vegan Stuffed Peppers features a flavorful mix of veggies, herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea!

ITALIAN VEGAN STUFFED PEPPERS

large bell peppers (any

olive oil

onion,

(8 ounces) packages tempeh, crumbled

zucchini, diced

yellow squash, diced

oregano

basil

red pepper flakes

parsley

(14 ounces.) tomato sauce

rice

salt & pepper,

Saute

In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.

Stuff bell peppers

Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.

Bake

Add optional cheese on top, cover the baking dish with lid or tin foil, and bake on the center rack for 35 &#8211; 40 minutes. Remove cover, top with optional grated cheese and bake for another 5 &#8211; 10 more minutes. Cooking times vary, adjust to suit your needs.

Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.

Store

Store leftovers, covered, in the refrigerator for 4 &#8211; 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 &#8211; 3 months. To freeze, simply let peppers cool completely and store them in freezer safe containers. Let thaw before reheating.

They were delicious. By the time I got to making them I had time to buy zucchini. Thanks for a keeper.

I made this last night but without mushrooms and tempeh.  I added lentils instead.  It was absolutely amazing!!!  This will definitely be one of my go to recipes!

That was so good and satisfying. I used tofu instead of tempeh! 5 star recipe :)

I made this exactly as written (except I chopped the squash and mushrooms smaller so that kids would like it better) and I put them on the grill instead of in the oven. They were perfect!  This recipe is a keeper!

Fantastic recipe, we loved them so much, I skipped the tempeh, kale, zucchini and squash, rice, and in place subbed carrot, celery, and quinoa
I also precooked my peppers for 20 minutes before stuffing, turned out fantastic and will definately make these again and again.
Thank you for such a great recipe!

I tried this recipe but didn’t have rice so used quinoa and added a little bit more as only had one package of Tempeh. Really enjoyed this vegan version. I like my peppers a little more done so next time will steam them for a minute or two before filling and baking. Taste is spot on good.

Amazing recipe! I'll definitely make it again

These easy vegan stuffed peppers are made with whole food ingredients and are a hearty and delicious dinner idea the whole family will love.

The Best Vegan Stuffed Peppers

brown rice (or your favorite grain)

vegetable broth

sea salt

oz black beans (drained and rinsed well)

tbsp chili powder

tsp cumin

tsp chipotle chili powder

tsp smoked paprika

salt

black pepper

large bell peppers

jalapeno pepper (core removed and finely chopped)

onion (finely chopped)

tomato (finely chopped)

garlic

spinach (chopped (measure before chopping))

cilantro leaves (chopped)

OPTIONAL TOPPINGS

Vegan cheese

cilantro

Preheat the oven to 400˚F (204˚C)

FOR THE PEPPERS

Cut the tops off of the peppers and scoop out the core and seeds. Remove the stems from the tops and finely chop the pepper to add to the filling. Rub with a thin layer of olive oil and place in a large baking pan, making sure they don’t touch. Roast for approximately 40 minutes, or until they’re fork tender. They will probably collapse. That’s fine, don’t worry.

FOR THE RICE

Combine the 1 cup rice and 1 ½ cups vegetable broth, and a pinch of sea salt in a medium saucepan and bring to a boil. Once the broth is boiling, cover the pan and reduce the heat to simmer and cook for 40 minutes) or until the broth is completely evaporated and the rice is tender. Remove from heat, keep covered, let sit for 10 minutes. NOTE: Check the cooking instructions on the package of rice that you use and follow those directions if they’re different than ours.

Heat a large skillet on medium heat, add the 1 tbsp (15 g) of chili powder, 2 tsp of cumin, 1 tsp smoked paprika, and stir. Continue stirring until the spices release their oil and become fragrant, approximately 3 to 4 minutes.

Add 1 tbsp of olive oil to the pan with the spices and when the oil is hot, add the chopped red bell pepper, jalapeno, and onion, and stir to combine. Cook until the onion becomes translucent, approximately 5 to 7 minutes. Add the garlic and stir to combine. Cook for another 2 minutes. Remove from heat.

Combine the rice, 3 cups of spinach, chopped tomato, and ½ cup of cilantro to the vegetables and stir to completely combine.

Stuff the bell peppers to the top with the filling and add vegan cheese to the top if desired. Roast for 15 minutes.

Sprinkle the top with freshly chopped cilantro.

Healthy vegetarian Stuffed Peppers with Eggplant, Quinoa, Chickpeas, Zaatar and Zhoug Yogurt. Keep this paleo by using cauliflower rice! GF and Vegan adaptable!

Stuffed Peppers with Quinoa, Chickpeas and Zhoug

½ cups cooked quinoa

red bell peppers

onion

japanese eggplant, diced (or sub zucchini) about 2 cups

garlic cloves, rough chopped

can chickpeas, drained (or sub 1 1/2 cups salted, browned, ground beef, turkey, lamb

salt and pepper

lemon

parsley,

Set the quinoa to cook. Preheat oven to 400F.

Preheat grill to high heat to grill the peppers. ( Alternatively,  you can roast these- see notes).

Cut peppers in half lengthwise and grill them on each side for about 6-7 minutes or until tender, and a little charred. (They will soften more in the oven later)

While peppers are grilling, heat oil in a large skillet and sauté the onion and eggplant over medium heat until eggplant is tender. Add the garlic and another little drizzle of oil if needed and cook 2 more minutes until garlic is fragrant. Add the chickpeas (or cooked meat) and quinoa and season generously with the zaatar spice. Taste, and add more to taste. Season generously with salt and pepper. Add lemon zest and parsley.

Place peppers in a baking dish and divide the filling among them, mounding them up high. Cover with foil and bake 25 minutes, remove foil, bake 10 more minutes.

Spoon the flavorful Zhoug yogurt over top, garnish with more parsley and optional pine nuts.

When I spotted this recipe today I said 'yes, this looks delicious'. I showed my husband and he said 'no not vego again'. I made it today and he was pleasantly surprised  on how delicious was. It was so easy to make and very tasty. I added fresh mint as I didn't have any fresh parsley. All the family loved it. Definitely worth making again.

Made this for dinner tonight. Absolutely loved it although I did make a few changes, adding some olives and sundried tomatoes and serving tzatziki sauce on top of these. Also I found the quinoa &amp; chickpea mix made way too much - I would still use 3 peppers but halve the filling in the future. Still loved it though and can't wait to eat the leftovers :)

Great recipe, made this yesterday and it was delicious, thank you! Also, used some left over Zhoug yoghurt and mixed it with chicken from your chicken carnitas recipe - YUM! :)

I made this tonight. It was really good, amazing. That Zhoug yogurt sauce. I could put that on everything. I followed the recipe pretty much exactly. I cook for myself, so I just used 2peppers cut in half, and halved  the ingredients for the filling. I'm a huge fan of zataar, so I kept that at 2 tbls. I have recently gone vegan, dairy free &amp; minimal oil, so I used Kite Hill plain almond yogurt and it worked just fine. The only thing I didn't care for were the chickpeas. They didn't seem to belong in there. They were a bit firm and didn't take on any of the seasoning. I think when I make it again, I will leave them out or use a softer white bean, or lentils?  Or maybe, I'll just  use the Trader Joe's vegan italian sausage? But that being said,  It was really good.. really tasty and I will definitely! be making it again

This was fantastic! I subbed out the chickpeas for ground beef and added a little feta. We are now eating the leftover zhoug yogurt on EVERYTHING

Made this last night and my fiance got down on his knees and proposed all over again. It was so, so good. I'm still thinking about it, in fact. I had to make one tweak--he hates cilantro (I know, almost called the whole thing off when I found that out)--so I made the zhoug with flat-leaf parsley instead (the things we do for love). But, honestly, it was still fantastic.  Thank you for your uncommonly delicious recipes!

This was so so good. I had leftover Zhoug from our mujadara meal and so I decided to use it up while trying this recipe. OMG the whole family begged for more! I subbed cauliflower rice for the quinoa, and lamb for the chickpeas. Next time the family omnivores are away I'm going to make this again with chickpeas for a vegetarian meal. (For now though, I can't stop sneaking into the kitchen to pick at the leftovers. )

This recipe was delicious. All my kids are vegetarian all they loved it even my husband loved it and he doesn't like this kind of food, He is very much a meat eater. Quick and easy meal will be making this often. Love your recipes.

This is a lovely recipie. There is too much content and ads on page though. It takes 45 seconds to load on a new Android and a super fast connection. Otherwise 5 stars.

This is one of my favorite recipes ever. The sweet roasted pepper with the nutty chick peas and tart Zhoug sauce is simply heavenly. I made it with couscous instead of quinoa. 

Sylvia, in all seriousness, you have changed my life with your recipes. I never thought a veggie centric diet could be so exciting. I never thought I could cook something like this. Thank you!

Such a delicious recipe! My entire family was so impressed and I got raving feedback. All of the components from the zaatar to the pine nuts complement one another so well. I also discovered zhoug sauce because of this recipe and it is amazing!

These stuffed peppers were amazing!! So flavorful and my boys didn’t even miss the meat. (They think everything should have meat in it.) I love all of your recipes!!

We've been absolutely blown away by all your recipes we've tried untill now! But this one is one of our favorites and we make it at least every two weeks because it's soooo good! Our friends love it too!

These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!

Mexican Quinoa Stuffed Peppers

quinoa

black beans (drained & rinsed)

sweet corn (thawed)

tomatoes (diced)

limes

chili powder

cumin

garlic powder

sweet bell peppers

avocado (sliced)

sour cream

Cilantro

Preheat the oven to 350ºF.&nbsp;

In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.

Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.&nbsp;

Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!

Vegan, gluten-free stuffed Poblano Peppers filled with corn, black beans, roasted sweet potatoes and cilantro served over vegan Avocado Crema.

Vegan Stuffed Poblanos with Avocado Crema

poblano peppers

sweet potato- 2 Cups, small dice

corn corn

—–

C finely diced onion

garlic cloves- rough chopped

can of black beans

T Cumin

coriander

½ tsp chile powder

½ tsp kosher salt

⅓ Cup chopped cilantro

¼ C -½ C crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)

⅔ C Avocado

⅓ C cilantro

C water- plus more as needed

lime juice

pepper

Preheat oven to 400F. Dice the sweet potatoes, into 1/2 inch cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment-lined baking sheet, along with the 6 poblano peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.

While this is baking Make the Avocado Crema, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.

Shuck the corn and cut the kernels off the cob. Set aside. Dice the onion.

Remove peppers and sweet potatoes from the oven. when tender.  Enclose the poblano peppers in foil for a 5-10 minutes so they steam, to make removing the skins easier. Hold the peppers under cool, slow running water and gently remove skins trying to keep the peppers intact. It&#8217;s OK, if all the skins don&#8217;t release, just peel off what wants to come off natually. Carefully, with a sharp knife, slice the top off of the peppers ( where stuffing will go) and rinse the seeds out with running water. Keep the stems and  set aside.

In a skillet heat olive oil over med-high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple of minutes, then fold in the black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro. Taste and adjust salt to your liking. Turne heat off.  Stir in cheese if using.

Stuff the peppers: Spoon in the filling into the peppers then place stuffed peppers on a greased or parchement  sheet pan or in a baking dish in 375 F oven for 10-15 minutes &#8212; or longer to melt the cheese in the filling.

Serve the stuffed peppers over a generous bed of Avocado Crema sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!

I seen this a while ago, finally got around to making them &amp; they're absolutely phenomenal, thank you for this

Im so happy you are enjoying it and love all your adaptions, thanks for sharing!

These were fantastic! I've made them twice now. First time I was making for friends  so I added some goat cheese to the filling for them. Second time I experimented and used about 1/2 a tub of Toffutti sour cream and it gave the same tang as the cheese but kept it vegan. Great recipe and one I'll go back to again and again!

5 stars and I don't do that often! I tried this for some vegan family members and now I'm making them again for my non-vegan family just as anther recipe for all the produce I usually have in my kitchen. The sauce had me at the first taste out of the blender! I didn't even add any cheese or sub and the poblanos were so tasty and fulfilling. The sauce will definitely be one I'll use with other things. Spiciness was spot-on and for the faint of heart I added more avocado slices on top to absorb the heat. Thank you for this great jumping-off point of a recipe that also stands alone as it is!

The absolute worst cooking experience of my life, bar none.  And I’m not even done making it.  It better taste unbelievable.  I’d better think I’ve died and gone to heaven and I’m eating ambrosia.  I’m so angry at this recipe that I’m worried I might lose my sanity and end up in an asylum.  This recipe can go to hell, where I’m sure satan will force brutus and Judas to make it three times a day.  I would rather die of starvation than go through this debacle again.

I'd use rice, beans, corn, cheese,  onions  garlic &amp; tomatoes

You didnt list the cream cheese in the cream recipe...so how much do I use?

So good!!! I even got my 9 year old to enjoy it. I will make again!

I added a jalapeno to the avocado, so delicious! I also played and added a little more cumin and some garlic powder to the mixture!

Thank you for this recipe! I love eating this way!

Made it once before and making it again today. My family absolutely loved it! Thanks for sharing.

I want to eat this every day. This was so DELICIOUS! We will be making this again very soon.

Made this for Cinco de Mayo tonight and it was AWESOME!  I decided I wanted more of the pepper flavor &amp; it was just 2 of us eating so I chopped one of the poblanos and added it into the skillet after the corn. It was a fabulous idea :)  only other change was a tiny bit of jalapeno into the avocado creme sauce. Delicious, easy to follow, &amp; bonus! I now know a much easier way to skin my peppers! I'll be back to your site for more delicious recipes! Thanks a million!

Holy moly, avacado crema is my new favorite thing!  We have done variations of the recipe with stuffed peppers and stuffed sweet potatoes using the crema.  Just found your site, so far everything we have made has been amazing and your photos are beautiful.  Thank you for sharing your recipes!

This was amazing. I made it exactly as is and it was delicious and filling.

Pobrecita "Never Again" must have had trouble peeling the poblanos. Roasting them with the sweet potato probably didn't loosen the skins enough. They are easier to peel if they are well blackened over an open flame or under the broiler, then allowed to cool in a plastic bag or wrapped in a damp kitchen towel. I use a spoon to scrape the skin off but if they are well blackened it practically falls off. And though peeling them under running water is easier, I think they are more flavorful if not rinsed. https://www.youtube.com/watch?v=tcb3HOYSDt0

Yet another winner - thank you so much, Sylvia! 
We were given a large tin of poblano peppers from our local deli - already roasted and skinned - and wondered what on earth to create with them. You came to the rescue, as ever. Black beans are always a favourite and we found all the other ingredients lurking in the fridge or freezer. 
The avocado crema is extraordinary. Quick, easy and tantalisingly tasty.

I make this but I don't discard the potato peels. Instead, I brown them til crisp in a bit of bacon grease or oil. Then I crumble them coarsely into the stuffing mix just before baking. This adds both flavor, crunch &amp; nutritional value (fiber) to the dish.

https://content.jwplatform.com/videos/XWDAer68.mp4

Vegan Stuffed Poblano Peppers filled with sweet potatoes, black beans, corn and cilantro – served over a flavorful Avocado Crema which is vegan and oil-free!  With a  video. 

 Stuffed Poblano Peppers 

Fresh, homegrown bell peppers baked with an assortment of veggies and brown rice is what these easy vegan stuffed bell peppers are all about!! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner!

Vegan Stuffed Peppers

whole grain brown rice, uncooked

medium bell peppers, red, yellow,

onions,

crimini (brown) mushrooms, sliced

carrots,

zucchini,

fresh parsley, finely chopped, divided

tomato purée

salt (to taste)

black pepper (to taste)

Cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.

Prepare the bell peppers by cutting the tops off (lids) and set aside. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.

In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes. Add carrots and zucchini and cook for 5 minutes, stirring occasionally. Remove from the heat.

Add cooked rice, 1/3 cup parsley, and tomato purée. Stir until well combined. Season to taste with salt, pepper, and a pinch of chilli.

Divide the rice mixture between the peppers, filling them up and place the lids on top.

Bake for 20-25 minutes, until the peppers soften and turn slightly brown on the edges.

Sprinkle remaining parsley on top and serve warm.

Thank you for this simple, fantastic-tasting recipe using pantry and refrigerator staples as ingredients. My brother, a meat-eater, requested stuffed peppers for his birthday dinner. He loved them, and didn't realize there was no meat in them. I did add some sage and red pepper flakes. Everyone thought there was sausage in them. I used chopped portobello mushrooms,  because that's what I had. Turned out great. Thanks again.

https://www.youtube.com/watch?v=eZRZk1x_AG8

Easy vegan stuffed bell peppers are stuffed with rice and veggies, which makes them super delicious and incredibly healthy. So, if you're looking for a go-to, easy and delicious week-night dinner option, this just might be the perfect recipe for you. Plus, the leftovers reheat well, so you can pack them for lunch the next day! It's the best recipe for meal prep.

FULL RECIPE: https://www.aheadofthyme.com/easy-vegan-stuffed-bell-peppers/

PIN for later: https://www.pinterest.ca/pin/150870656253167242/

C O N N E C T 

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#stuffedpeppers #veganstuffedpeppers #vegetarianstuffedpeppers

Easy Vegan Stuffed Bell Peppers

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Top Tags

ITALIAN VEGAN STUFFED PEPPERS

The Best Vegan Stuffed Peppers

Stuffed Peppers with Quinoa, Chickp...

Mexican Quinoa Stuffed Peppers

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The most viewed vegan stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine