Vegan Stuffed Peppers with Rice and Tofu

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.

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

• 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).

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.

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

📖 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.

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

🫑 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.

⭐ 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