Vegan Stuffed Peppers are filled with a “meaty” and flavorful rice vegetable mixture that is easy to make on the stovetop. A total comfort food classic and gluten-free!
Stuffed Bell Peppers are a classic, popular dish and for good reason. They are so tasty, satisfying, not to mention look how pretty! This vegan version will have everybody coming back for more, and no one will notice there’s no meat or dairy involved.
- Bell Peppers – Use any color or a variety.
- TVP – Textured Vegetable Protein is a great pantry staple to keep on hand. It’s a soy product that takes on whatever flavors it’s cooked in, and it’s high in protein. You can substitute the TVP with chickpeas, black beans, lentils or a vegan ground “beef” product, if desired.
- Olive oil – For sautéing, leave out if needed.
- Diced onion
- Low sodium soy sauce – Use tamari if needed for gluten free.
- Dried oregano and basil
- Cooked white or brown rice – Either one works here.
- Tomato sauce
- Salt + pepper
- Vegan cheese – I used Daiya mozzarella shreds, but use any brand you like. You may also use Shreddable Vegan Mozzarella or Easy Stretchy Vegan Mozzarella.
How to make Vegan Stuffed Peppers
- Prepare the bell peppers – Slice off the tops and take out the seeds and ribs inside. Place cut side down in a large casserole dish, pour 1 1/2 cups of water in the dish and cook in the oven for 25 minutes. This will soften the peppers somewhat.
- Make the filling – Prepare the filling on the stovetop while the peppers are pre-cooking (full instructions below in recipe card). Flip the peppers over and stuff each one.
- Sprinkle with vegan cheese, as desired. Place in the oven to bake for another 30 minutes.
- Remove from the oven and serve immediately.
How to store
Stuffed bell peppers can be kept in the refrigerator, in a covered container, for up to 4 days. They make wonderful leftovers, if they last long enough! Reheat in the microwave for a minute or two, or in the oven until warm.
They can also be frozen. I would wrap each leftover pepper well in freezer friendly wrap, or place in a freezer safe container. Let thaw overnight and then heat either in the oven or microwave until warm.
More vegan comfort food classics
- The Best Vegan Lasagna
- Vegan Baked Ziti
- Vegan Mushroom Stroganoff
- Biscuit Topped Chickpea Pot Pie
- Vegan Risotto with Butternut Squash
Vegan Stuffed Peppers
- 6 medium/large bell peppers, any color
- 1 cup dry TVP (textured vegetable protein) *See notes for substitutions
- 2 cups water
- 2 tablespoons olive oil
- 1/2 medium onion, diced small
- 3 cloves garlic, minced
- 2 tablespoons low sodium soy sauce *use tamari for gluten free
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 cups cooked white or brown rice
- 15 ounce can tomato sauce
- salt + pepper, to taste
- 1 1/2 cups shredded vegan mozzarella *homemade or store bought, may leave out
- chopped fresh parsley, optional
- Preheat the oven to 350 degrees F and lightly spray a 9x13 inch casserole dish with oil.
- Prep the peppers: Slice off the tops of the bell peppers and remove the seeds and ribs that are inside.
- Pre-cook the peppers: Place the peppers in the casserole dish cut side down. Pour 1 1/2 cups water into the dish around the peppers. Cover with foil and place in the oven for 25 minutes. This will soften the peppers somewhat, making them more tender.
- While the peppers are pre-cooking, make the filling: In a large skillet, add the dry TVP and 2 cups of water. Bring to a boil on high heat and cook for 5-10 minutes, until all the water is absorbed.
- Now add the olive oil, diced onion, garlic, soy sauce, oregano and basil to the skillet and cook for 5-10 minutes over medium heat. Stir in the cooked rice and tomato sauce, and add salt + pepper to taste. Stir in 1/2 cup of the vegan cheese, if using. Remove the filling from heat and set aside.
- Remove the peppers from the oven and drain off the excess water, carefully. When the peppers are cool enough to handle, flip them over in the casserole dish and fill each one with the filling.
- Sprinkle the rest of the vegan cheese on each pepper evenly and bake for about 30 minutes. Sprinkle with chopped parsley if desired and serve immediately.
- You can substitute cooked lentils, chickpeas, black beans or vegan ground beef for the TVP if desired. Simply skip the water used for cooking the TVP and add when you add the rice and tomato sauce instead.
- You can skip the vegan cheese if desired, but it's a great addition. Use store bought vegan cheese such as Daiya, my Shreddable Vegan Mozzarella or Easy Stretchy Vegan Mozzarella.
- Store in a covered container in the refrigerator for up to 4 days, or freeze for longer. Reheat in the microwave for a few minutes until warm, or the oven at 350 degrees until warm throughout.