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    Home » Recipes » Mains

    Vegan Stuffed Peppers with Rice and Tofu

    Updated: Jan 16, 2024 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Dive into our vegan stuffed peppers with rice and tofu, a delightful twist on a family classic! Packed with Mediterranean flair, these peppers blend Italian herbs, vegan cheese, and a colorful array of veggies and breadcrumbs for a truly savory experience.

    Vegan Tofu Stuffed Peppers with Rice and Tofu.
    Jump to Recipe Print Recipe Comments

    Remember to jazz up these meatless stuffed peppers with your favorite whole grain for a complete, healthy dinner in one delightful package. Each time we whip up these stuffed red peppers, their simplicity and versatility amaze us.

    Enjoy one as a tasty side, or turn it into a hearty main dish with two peppers. Fancy a nutritious appetizer? One stuffed pepper has got you covered. And remember, Mediterranean flavors and peppers are a match made in culinary heaven, perfect for experimenting with herbs and add-ins!

    Jump to:
    • 💚 Why you will love it
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💡 Expert Tips
    • 📖 Variations
    • 🥢 How to serve
    • 🥡 Storing
    • ❓ FAQ
    • 🫑 More bell peppers recipes
    • 🎥 Video
    • 📋 Recipe
    • 💬 Reviews and Comments

    💚 Why you will love it

    • Great for Meal Prep
    • Easily Scalable
    • Healthy & Versatile
    • Simple Preparation
    • Freezes Well

    🧾 Ingredients

    ingredients to make Vegan Tofu Stuffed Peppers with Rice.
    • Bell Peppers: These vibrant veggies serve as the edible bowls for our stuffing and bring a sweet crunch to each bite.
    • Onion: The base builds flavor; its natural sweetness complements the bell peppers and adds depth to the dish.
    • Garlic (or garlic powder): This pungent gem is a flavor powerhouse, giving the dish that "something's missing" kick.
    • Firm Tofu: The protein hero of the dish, it absorbs flavors like a sponge and gives a meaty texture without the meat.
    • Brown Rice (or grain of choice): Adds a wholesome, nutty flavor and makes the dish hearty enough to be a stand-alone meal.
    • Black Olives: These little bites add a briny contrast, elevating the dish from good to "can't stop eating."
    • Capers: Tiny but mighty, they add a tangy saltiness, making each bite more exciting.
    • Gluten-free Breadcrumbs give that irresistible crispy top layer, making each spoonful a mix of textures.
    • Fresh Chopped Parsley: Adds a pop of color and a fresh, herbal note that cuts through the dish's richness.
    • Oregano: This herb brings a touch of Mediterranean flair, adding complexity to the overall flavor profile.
    • Vegan Mozzarella: Melts like a dream and adds that gooey, cheesy bliss we all crave, but in a plant-based way.

    See the recipe card for exact quantities.

    Substitutions

    Rice – use orzo instead. You could use cauliflower rice instead of brown rice; remove any excess moisture to avoid making the stuffed bell peppers soggy.

    Breadcrumbs – feel free to use panko instead, which has a dryer and flakier consistency than regular breadcrumbs.

    Herbs – I like alternatively using mint and basil. Add a tablespoon of fresh mint, or replace the oregano quantity with basil.

    Olives and Capers - You can replace any of these ingredients with sun-dried tomatoes, as they also have a chunky texture and contribute to making up the flavor of Italian stuffed peppers.

    🔪 Instructions

    To make this delicious healthy stuffed pepper recipe, we like using Italian seasonings, such as fresh parsley and oregano; you could opt for fresh basil as a replacement or addition to any of the suggested herbs, as they pair well.

    Preheat the oven to 325 ºF (160ºC).

    remove peppers tops.

    Step 1: Slice off the tops of the peppers using a knife.

    remove peppers membranes.

    Step 2: Remove peppers membranes.

    empty bell pepper.

    Step 3: Remove the seeds and clean until you have nothing inside the bell peppers.

    stuffing with vegan mozzarella.

    Step 4: Toss the onion, garlic, and olives into a medium-sized pan and simmer over low heat until the onions turn buttery soft, about 5 minutes. Next, fold in the crumbled tofu and your pre-cooked brown rice (or quinoa, or whatever grain you're vibing with) and give it a good stir for another couple of minutes. Take it off the heat.

    Step 5: Season with salt and pepper or ground black pepper or red pepper flakes if you want. I barely use salt when I stuff the peppers because capers and olives are salty.

    Hint: you can put Bell peppers in half as well. Halved peppers will have more surface exposed to the top with the shredded cheese.

    stuffing peppers with a spoon.

    Step 6: Pack the bell peppers with the rice medley, giving it a gentle press to make sure it's snug. Take it off the heat.

    vegan stuffed peppers before baking add water.

    Step 7: Nestle the stuffed peppers into an oven-safe dish and crown them with vegan mozzarella. Pour just enough water into the dish to coat the bottom.

    vegan stuffed peppers out of the oven

    Step 8: Bake the peppers for 30 to 35 minutes at medium heat, 325ºF (160 ºC). Serve and DIG IN!

    💡 Expert Tips

    Selecting Bell Peppers: Choose medium-sized, round bell peppers for easy stuffing. Red bell peppers are a sweet choice, pairing beautifully with vegan mozzarella and Mediterranean herbs.

    Preparing Peppers: Rinse peppers thoroughly. For upright peppers, trim about ⅜ inch (1 cm) from the top with a serrated knife. For a different presentation, slice peppers lengthwise into halves. Remove inner membranes and seeds to leave them hollowed out and ready for stuffing. If baking halves, place them snugly in the dish to prevent tipping and ensure even cooking.

    Pre-Cook Fillings: Sauté onions, garlic, and tofu before adding them to the peppers. This step is crucial for developing deep, rich flavors in your stuffing.

    Moisture Management: If using grains, ensure they are not overly moist. Aim for a fluffy texture to prevent the peppers from becoming soggy.

    Stuffing Technique: Avoid overstuffing the peppers. Fill them to a level that allows the ingredients to expand slightly without spilling over during baking.

    Baking for Perfection: Bake until the peppers are tender but still hold their shape, with a golden, slightly crispy top indicating doneness.

    Whole Foods Plant-Based Adaptation: For a WFPB version, replace breadcrumbs with whole grains and omit oil. Use water or vegetable stock to cook onions and garlic, enhancing flavors while sticking to WFPB guidelines.

    📖 Variations

    Cheesy – these easy vegetarian stuffed peppers can be made creamier by adding vegan or regular mozzarella cheese cubes before stuffing the peppers. You can also try different meltable cheeses like cheddar and parmesan.

    Seasoning - use red pepper flakes as part of the stuffing to give a kick of heat to your stuffed bell peppers. Use salt and pepper to adjust to your liking.

    🥢 How to serve

    Main - if you are making this stuffed pepper recipe to have it as a main dish, we recommend having two for a filling lunch or dinner and pairing them with a green salad with a base of arugula romaine lettuce and some fresh tomato.

    baked stuffed peppers

    We also love throwing some fresh basil leaves in our green salads. You can have your salad with a delicious homemade vinaigrette, made in 5 minutes, while your bell peppers are baking.

    Side - if you are using your stuffed pepper recipe as a side dish, serve one, plus some cauliflower rice.

    🥡 Storing

    Make this recipe in advance; it is great for meal prepping.

    How to Freeze Stuffed Peppers

    Place the baked vegan stuffed peppers in a freezer-safe container cut side up in the freezer for up to one month.

    Reheat from Frozen. Let the stuffed peppers thaw overnight in the fridge before reheating. Do it gently in the oven or microwave. To refrigerate, seal frozen peppers and cook in a 350°F oven until crisp, about 5 minutes.

    Oven. Place the peppers in a baking dish, cut side up, and warm at 350 ºF for about 10 minutes.

    Microwave. Make some cuts to the peppers first to ensure that they warm evenly. Cook from frozen in a microwave for about 3-4 minutes.

    ❓ FAQ

    How do you make stuffed peppers not soggy?

    You can make vegan stuffed peppers that are not soggy by baking them on low heat. As a result, the moisture evaporates and results in tasty vegan stuffed bell peppers that are also crispy on the outside.

    Do you have to boil peppers before stuffing them?

    After boiling, you can stuff vegan stuffed peppers with the filling and cook them again; however, if you are making vegan stuffed bell peppers from scratch, they can be baked instead of boiled.

    🫑 More bell peppers recipes

    If you love recipes using red bell peppers, don't forget to try the muhammara dip (using roasted peppers and nuts), the roasted red peppers hummus, and the traditional Catalonian dish, Escalivada; all of them are big crowd-pleasers.

    More recipes using tofu as stuffing

    Try our stuffed onions with porcini mushrooms, our stuffed shells pasta recipe, and the delicious vegan baked polenta with tofu-based ragout.

    • muhammara dip roasted bell pepper dip
      Muhammara Dip (Roasted Bell Pepper Dip)
    • Roasted Red Pepper Hummus Recipe
      Creamy Roasted Red Pepper Hummus
    • Escalivada served as tapa
      Easy Escalivada Recipe (Catalan Slow-Roasted Vegetables)
    • gazpacho glass
      Cold Spanish Soup (Gazpacho Andaluz)

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    🎥 Video

    📋 Recipe

    vegan stuffed peppers featured

    Vegan Stuffed Peppers with Rice

    Author: Gustavo De Obaldia
    We have a fresh twist on a family favorite: Vegan Stuffed Peppers. Sweet bell peppers stuffed with a savory blend of Mediterranean goodness.
    4.9 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr
    Course Appetizer, Main Course
    Cuisine Comfort Food, Italian-Inspired, Mediterranean
    Servings 4 servings
    Calories 377 kcal

    Equipment

    our favorite rectangular silver baking tray.
    (affiliate link)
    Rectangular Baking Tray (affiliate link)
    cuisine art large casserole with a lid.
    (affiliate link)
    Large saucepan (affiliate link)

    Ingredients
     
     

    • 2 onions Medium
    • 4 bell peppers Medium
    • 1 ½ cup brown rice Organic, cooked, or quinoa, or orzo -(½ cup uncooked)
    • 5 oz extra firm tofu Organic, crumbled
    • 7 tablespoons parsley Fresh, chopped finely
    • ¾ cup breadcrumbs
    • 6 cloves garlic Medium
    • 20 black olives Medium, pitted, coarsely chopped
    • 2 tablespoons oregano
    • 5 tablespoons capers Coarsely chopped
    • 1 ½ cup vegan mozzarella cheese Divided into, 1 cup and ½ cup

    Optional

    • 1 teaspoon sea salt
    • vegan parmesan To top, recipe
    • 2 tablespoons olive-oil Extra virgin. To stir-fry
    Prevent your screen from going dark

    Directions
     

    • Prepare Peppers: Wash, then cut tops or halve lengthwise; remove seeds and membranes.
    • Cook Onions and Garlic: Sauté in a saucepan on medium heat for 5 minutes; add water if sticking.
    • Stir Fry Tofu: Add tofu, stir for 2 minutes; mix in rice, and stir fry for 3 more minutes; season with salt.
    • Combine Stuffing: Off heat, add breadcrumbs, parsley, oregano, olives, half vegan mozzarella, and capers.
    • Stuff Peppers: Fill with herb stuffing, press gently, and top with remaining vegan mozzarella.
    • Arrange in Dish: Place peppers in an ovenproof dish; if the tops are removed, place them alongside.
    • Add Water: Pour just enough to cover the dish bottom.
    • Bake for 30-35 minutes at 375ºF (190 ºC) until golden.

    Video

    Notes

    Freezing Instructions:
    • After baking, cool peppers and place in a freezer-safe container, cut side up.
    • Freeze for up to one month.
    Thawing and Reheating:
    • Thaw overnight in the fridge.
    • Reheat gently in the oven or microwave.
    Oven Reheating:
    • Place thawed peppers in a baking dish, cut side up.
    • Heat at 350 ºF for about 10 minutes.
    Microwave Reheating:
    • Make small cuts in peppers for even warming.
    • Reheat thawed peppers for 3-4 minutes.

    Nutrition Facts

    Calories: 377kcalCarbohydrates: 57gProtein: 11gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1633mgPotassium: 584mgFiber: 9gSugar: 9gVitamin A: 4452IUVitamin C: 167mgCalcium: 169mgIron: 4mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      4.89 from 18 votes (7 ratings without comment)

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      Recipe Rating




    1. Patricia

      January 17, 2024 at 9:33 am

      5 stars
      Great recipe! Love the addition of olives - so savory! I'm not vegan, but love trying vegan recipes, and this one is a winner! It's a classic reimagined!

      Reply
      • Gustavo De Obaldia

        January 17, 2024 at 10:08 am

        Hey there! We're thrilled to hear you enjoyed our recipe! 😄 Even if you're not vegan, trying out plant-based recipes can be a delicious adventure. We love adding olives for that savory kick, and it's awesome to know you found it a winner! It's all about reimagining classics in a veggie-friendly way. Thanks for giving it a try! 🌱

        Reply
    2. Krissy

      January 17, 2024 at 9:12 am

      5 stars
      I've challenged myself this month to start incorporating more healthy meals into my family's routine and this one did not disappoint! Not only did it taste great but you can't ask for more in a plant based meal.

      Reply
    3. Nathan

      October 29, 2021 at 8:48 pm

      5 stars
      I'm such a fan of stuffed peppers, and this recipe did not disappoint! I love that it's vegan, and these peppers have so much flavor. Great recipe!

      Reply
      • Gus

        October 31, 2021 at 9:20 am

        We are glad you liked them Nathan!

        Reply
    4. Alison

      October 29, 2021 at 7:55 pm

      5 stars
      Stuffed peppers are such a classic, and this vegan version is amazing! All the veggies and rice, topped with the vegan mozzarella is perfect!

      Reply
      • Gus

        November 04, 2021 at 7:19 am

        it makes a perfectly delicious and balanced meal!

        Reply
    5. Kate

      October 29, 2021 at 7:31 pm

      5 stars
      Love stuffed peppers - so many gorgeous flavours and textures in these, who says vegan food is boring?!

      Reply
      • Gus

        November 04, 2021 at 7:19 am

        you are right!

        Reply
    6. Toni

      October 19, 2021 at 4:02 pm

      5 stars
      This quickly became a favorite at my house! Will definitely make it again!

      Reply
    7. Gina

      October 19, 2021 at 3:09 pm

      5 stars
      These were delicious and a great change up to how I usually use tofu for dinner. Love that they freeze well too - thinking about making a batch for meal prep this coming week!

      Reply
    8. Dannii

      October 19, 2021 at 3:04 pm

      5 stars
      I love stuffed peppers. So comforting and so many ways to adapt them too.

      Reply
    9. Claudia Lamascolo

      October 19, 2021 at 3:04 pm

      5 stars
      I love everything in these peppers, we are vegan also so this is a win win for me thanks so much for posting!

      Reply
    10. Jessica Stroup

      October 19, 2021 at 3:02 pm

      5 stars
      I'm not vegan, but am trying to eat better and include more vegetables with our meals. This was a big hit for my family! Thanks for the recipe!

      Reply
      • Gus

        October 19, 2021 at 5:10 pm

        That's cool! It is always a good idea to add more veggies to our families' meals! I am glad you guys liked it!

        Reply
    11. Sue

      October 19, 2021 at 1:51 pm

      5 stars
      Loved this recipe, everybody at the table raved, even the meat lovers!!

      Reply

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