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    Home » Recipes » Entrées

    Published: Oct 19, 2021 · Modified: Jul 8, 2022 by Gus · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    Vegan Stuffed Peppers Recipe

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    vegan stuffed peppers
    vegan stuffed peppers
    vegan stuffed peppers
    VNF

    We have a fresh twist on a family favorite: Vegan Stuffed Peppers. We love stuffed peppers with a savory blend of Mediterranean goodness. There are many flavors from Italian herbs, vegan cheese, and a delicious mix of veggies and breadcrumbs.

    Table of Contents hide
    1. Why you will love these stuffed veggies
    2. Ingredients
    3. Instructions
    4. Variations
    5. Tips
    6. How to serve
    7. Storing
    8. FAQ
    9. 📋 Recipe
    10. Vegan Stuffed Peppers Recipe
    vegan stuffed peppers served
    Jump to Recipe - Print Recipe

    Remember that you can also add the whole grain of your choice. These meatless stuffed peppers are their own complete healthy dinner package.

    Every time we make stuffed red peppers, we are reminded of how easy to make them and how versatile this great recipe is. We might eat one stuffed pepper if using it as a side dish.

    You can choose to make them a full meal, either having two of them or adding extra protein such as tofu or beans. Another option is to eat a stuffed pepper as a nutritious appetizer.

    Whether I choose to make this vegetarian stuffed peppers recipe, Stuffed Onions, Stuffed Portobellos, herbs stuffed mushrooms or Baked Oven-Baked Polenta with vegan ragout stuffing, we always look forward to dinner (and leftovers!).

    They're super tasty and a crowd-pleaser, and are a perfect fall season recipe!

    And today, we are sharing these highly addictive sweet stuffed roasted red peppers for your healthy eating and meal prep planning.

    Mediterranean flavors and peppers are a natural match, so keep that in mind whenever you make variations with herbs and add-ins.

    vegan stuffed peppers

    Why you will love these stuffed veggies

    Before we dive into this yummy recipe, we want to share our top reasons to consider this pepper recipe an excellent option when seeking hassle-free healthy meals.

    • Vegan Stuffed red peppers are a meal prep dream. You can assemble these entirely in advance or also prepare the filling only. Their macronutrients are optimally balanced for protein, fats, and carbohydrates content.
    • Scaling. You can choose to scale vegetarian stuffed peppers to any quantity you need.
    • These peppers are healthy and versatile. Add your favorite vegan protein, such as cooked beans and tofu, and whole grains like cooked orzo, quinoa, or brown rice, while stir-frying, and you have a perfectly balanced meal.
    • These Mediterranean peppers with delicious Italian seasoning are easy enough to where if you haven't done any prep at all, you can still have them on the table in less than one hour.
    • They freeze and reheat well. We love packing bell peppers for picnics or lunch during the workweek, as they're easy to reheat in the microwave. You can also bake them early in the week, then reheat them in the oven for healthy, quick dinners.

    Ingredients

    vegan stuffed peppers ingredients
    • Bell peppers
    • Onion
    • Garlic (or garlic powder)
    • Firm tofu
    • Brown rice (or grain of choice)
    • Black olives
    • Capers
    • Breadcrumbs
    • Fresh chopped Parsley
    • Oregano
    • Vegan Mozzarella

    See the recipe card for exact quantities.

    Instructions

    To make this absolutely 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).

    Bell Peppers. We like to look for ones that are round, as they are the easiest to stuff.  You can use any color; red bell peppers are sweeter, and pairs well with vegan mozzarella and Mediterranean herbs.

    How Do You Cut Peppers for Stuffing? Start by washing the peppers. Then, either cut the top of the peppers with a sawed knife or cut the peppers in half from top to bottom, cutting right down through the stems. Remove the membranes and seeds. After that, the bell peppers are ready to stuff.

    Cutting the Top.

    Trim off about ⅜ inch (about 1 cm) from the pepper, if you wish to serve your stuffed pepper standing on its own. Just place the pepper halves next to each other so they don't flip while cooking in the baking dish.

    remove peppers tops
    remove peppers tops
    remove peppers membranes
    remove peppers membranes
    empty bell pepper
    empty bell pepper

    Bell peppers in half.

    Halved peppers will have more of their surface exposed to the top with the shredded cheese.

    Stuffing. Put the onion, garlic, olives, and in a medium pan and cook on low heat for 5 minutes until the onions are completely soft. You could use olive oil (we are skipping it to make these peppers oil-free, and we think is not needed).

    If you choose to use the olive oil, go easy on it, one or two tablespoons are enough for the peppers filling).

    Stir the crumbled tofu and your brown cooked rice (or quinoa, or grain of choice) for another couple of minutes.

    stuffing with vegan mozzarella
    cook onions, crumbled tofu, add the brown rice, and mozzarella

    Remove from the heat and stir in the breadcrumbs, half of the shredded cheese, fresh herbs (freshly chopped parsley), oregano, chopped olives, and capers.

    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.

    Fill the peppers with the rice mixture, pressing down gently, and finish with the vegan mozzarella pieces.

    stuff peppers
    add stuffing and vegan mozzarella on top

    Place the peppers in an ovenproof baking dish (if you chose to remove the tops instead of cutting them lengthwise, add them to the pan, next to the peppers).

    Add just enough water to the baking dish, so it covers the bottom.

    vegan stuffed peppers before baking add water
    add water to the dish

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

    vegan stuffed peppers out of the oven

    Variations

    Whole grains – add a cup of cooked brown rice or orzo to augment the dish's volume and fiber content. If doing so, add one garlic clove, half onion, a teaspoon of each herb, and an extra tablespoon of capers and olives. If you prefer you could use cauliflower rice (recipe, on this site), instead of brown rice, make sure you remove any excess moisture to avoid making the stuffed bell peppers soggy.

    Protein – add a cup of crumbled extra-firm tofu. If so, add it after the onion and garlic looks translucent, and cook for 4 minutes more. Similarly, to whole grains, add extra garlic, onion, herbs, capers, and olives to keep the flavor intensity. You can also opt to replace the tofu with black beans, as they are very healthy food.

    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. Simply add an extra tablespoon of fresh mint to the mix, or you can replace the oregano quantity for basil.

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

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

    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.

    Tips

    Whole Foods Plant-Based – to make these vegan stuffed peppers WFPB compliant, simply replace breadcrumbs for entire grains as directed above and omit the use of oil; instead, add some water or vegetable stock while the onions and garlic are cooking to prevent them from sticking and extracting all the flavor sticking at the bottom of the pan.

    Vegetarian – for the best vegetarian stuffed peppers, simply use regular cheese instead of mozzarella cheese and top it with vegan parmesan.

    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 and romaine lettuce, and some fresh tomato.

    baked stuffed peppers

    We love also throwing some fresh basil leaves in our green salads as well. You can have your salad with a delicious 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 with the Oregano-based Italian seasoning suggested in the recipe.

    Storing

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

    How long will stuffed peppers keep in the fridge?

    The already cooked peppers should stay good in the refrigerator for about 3 days. Place in an air-tight bag or an airtight container for 5 days in the refrigerator after cooking. Freeze them for up to two months.

    If you refrigerate them overnight in your fridge first, this means that they take less than five minutes for heating to be complete. The peppers can also be frozen in the freezer or frozen for 2 months.

    Can you freeze stuffed bell peppers?

    You can freeze these easy stuffed peppers in your freezer. They can be frozen because they keep flavor and texture. The products are kept for several months in airtight containers.

    How to Freeze Stuffed Peppers

    Do You Freeze them Cooked or Uncooked? We recommend freezing the peppers after cooking them. It makes them easier to reheat and serve for fast, healthy dinners.

    To Freeze. 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 on 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

    Calories in stuffed peppers?

    The average calories of stuffed peppers are 250-600 calories. The calories can vary depending upon which kind of foods you put them into.

    Meat-based peppers tend to have more calories than their plant-based counterparts. This delicious recipe has only 377 calories per portion, and it is oil-free.

    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.

    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.

    What to fill vegan stuffed peppers with?

    There are many options of what vegan stuffing to use for vegan stuffed peppers, including vegan cheese, vegan meat, vegan rice, and vegan bread crumbs.

    Which color of bell pepper to use?

    The green color of bully bell peppers starts out as soon as they are formed. Once maturity and ripeness have advanced, the color transforms.

    In general, green peppers are always cheaper since they are harvested when they are less ripe and have a somewhat harsh flavor.

    Yellow, orange, and red bell peppers mellow in flavor as they get older and become sweeter and juicier than green ones.

    On the other hand, red bell pepper is generally sweeter since it has been left to ripen longer.

    Compared to yellow or orange bell peppers, which are somewhat sweeter and higher in nutrition than green pepper, they are more expensive.

    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, stuffed pasta shells, and the delicious stuffed 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!

    📋 Recipe

    vegan stuffed peppers featured

    Vegan Stuffed Peppers Recipe

    Gus
    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 15 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
    Prevent your screen from going dark

    Directions
     

    • Preheat the oven to 325 ºF (160ºC).
    • Prepare the Bell Peppers. Start by washing the peppers. Then, either cut the top of the peppers with a sawed knife or halve them from top to bottom, cutting right down through the stems. Remove the membranes and seeds.
    • Stuffing. Put the onion and garlic in a large saucepan and cook on medium heat for 5 minutes until the onions are completely soft. If sticking, add a couple of tablespoons of water.
    • Stir fry. Stir in the crumbled tofu and stir for 2 minutes and then add the cooked rice (or grain of choice). Sir fry, for additional 3 minutes. Seaon with salt.
    • Remove from the heat. And stir in the breadcrumbs, parsley, oregano, chopped olives, half of the vegan mozzarella, and chopped capers.
    • Fill the peppers with the herb stuffing, pressing down gently, and finish with the vegan mozzarella pieces.
    • Place the stuffed peppers in an ovenproof baking dish (if you choose to remove the tops instead of cutting them lengthwise, add them to the pan, aside from the stuffed peppers).
    • Add water. Just enough water to the baking dish, so it covers the bottom of the bell peppers.
    • Bake the peppers for 30 to 35 minutes at 375ºF (190 ºC) until they look golden on top.

    Video

    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!!
    Nutrition Facts
    Vegan Stuffed Peppers Recipe
    Amount per Serving
    Calories
    377
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    3
    g
    19
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    1633
    mg
    71
    %
    Potassium
     
    584
    mg
    17
    %
    Carbohydrates
     
    57
    g
    19
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    4452
    IU
    89
    %
    Vitamin C
     
    167
    mg
    202
    %
    Calcium
     
    169
    mg
    17
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
    FREE RECIPE EBOOK
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    Thanks! Keep an eye on your inbox for updates.

    🌡️ Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking points to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    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.

    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.

     
    FREE RECIPE EBOOK
    Get our copy of our Favorite Juices!
    Thanks! Keep an eye on your inbox for updates.

    🌡️ Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking points to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    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.

    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.

    More Vegan Main Dish Recipes

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      Hawaiian Tofu Rice Bowl with Homemade Gluten-Free Teriyaki Sauce
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    • crispy mediterranean tofu air fryr recipe fatured.
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Nathan says

      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 says

        October 31, 2021 at 9:20 am

        We are glad you liked them Nathan!

        Reply
    2. Alison says

      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 says

        November 04, 2021 at 7:19 am

        it makes a perfectly delicious and balanced meal!

        Reply
    3. Kate says

      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 says

        November 04, 2021 at 7:19 am

        you are right!

        Reply
    4. Toni says

      October 19, 2021 at 4:02 pm

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

      Reply
    5. Gina says

      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
    6. Dannii says

      October 19, 2021 at 3:04 pm

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

      Reply
    7. Claudia Lamascolo says

      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
    8. Jessica Stroup says

      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 says

        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
    9. Sue says

      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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