Go Back Email Link
–+ servings
vegan stuffed peppers featured
Print Recipe Add to Collection
4.89 from 18 votes

Vegan Stuffed Peppers with Rice

We have a fresh twist on a family favorite: Vegan Stuffed Peppers. Sweet bell peppers stuffed with a savory blend of Mediterranean goodness.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: Comfort Food, Italian-Inspired, Mediterranean
Diet: Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: stuffed peppers, stuffed red peppers, tofu, vegan stuffed peppers, vegetarian stuffed peppers
Season: Fall Recipes, Year Round
Diet: Gluten-Free, Nut-Free, Refined Sugar-Free, Vegan, Vegetarian, Whole Food Plant-Based
Method: Bake, Meal-Prep, Sheet-Pan
Ingredient Group: Tofu Recipes, Vegetable Recipes
Servings: 4 servings
Calories: 377kcal
Author: Gustavo De Obaldia

Equipment

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

Cups - Metric

Instructions

  • 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

Calories: 377kcal | Carbohydrates: 57g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1633mg | Potassium: 584mg | Fiber: 9g | Sugar: 9g | Vitamin A: 4452IU | Vitamin C: 167mg | Calcium: 169mg | Iron: 4mg