vegan stuffed pepper recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best vegan stuffed pepper recipe

I’m so excited to share with you my favorite vegan stuffed pepper recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a healthy meal option or just want to impress your family with a delicious and flavorful dish, this recipe is sure to become a favorite.

I first discovered vegan stuffed peppers at a local health food store, where they were selling them as a pre-made dish. I was immediately drawn in by the vibrant colors and enticing aromas of the peppers, and I knew right away that I had to learn how to make them myself. As it turns out, vegan stuffed peppers are incredibly easy to make, and the key to success lies in using the right type of pepper.

You want to use large bell peppers that have a nice firm texture and a sweet, slightly smoky flavor. To achieve this flavor, you’ll need to use a combination of sautéed onions, garlic, and spices, which add depth and complexity to the dish. The technique for making vegan stuffed peppers is also straightforward: simply fill the peppers with your chosen filling mixture and bake until they’re tender and caramelized.

The resulting dish is both beautiful and delicious, making it perfect for serving at parties or special occasions. But what really sets this recipe apart is its health benefits. By using bell peppers as the main ingredient, you’re not only getting a good dose of vitamins A and C but also antioxidants and fiber.

And because this recipe is vegan-friendly, it’s also free from animal products like dairy and eggs.

Vegan Stuffed Peppers

4.7 from 1454 votes

Colorful bell peppers are filled with a savory mixture of rice, black beans, corn, and tomatoes, then baked until tender. This hearty and satisfying dish is perfect for a healthy weeknight dinner.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Peppers

4 large bell peppers (any color), tops cut off and seeds removed
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup cooked brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro

For the Topping (optional)

1/4 cup vegan shredded cheese or nutritional yeast

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2While the oven heats, bring a large pot of water to a boil and blanch the hollowed bell peppers for 3 minutes.
3This softens them slightly so they cook evenly; remove them with tongs and set them upside down on paper towels to drain.
4In a large skillet, heat the olive oil over medium heat.
5Add the diced onion and cook for 4 minutes until translucent, then stir in the minced garlic and cook for another 30 seconds until fragrant.
6Remove the skillet from heat and transfer the onion and garlic to a large mixing bowl.
7Add the cooked brown rice, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper, and mix until well combined.
8The filling should be moist but not watery.
9Stand the blanched peppers upright in a 9×13 inch baking dish.
10Spoon the filling evenly into each pepper, pressing down gently to pack it in.
11If using, sprinkle the tops with vegan cheese or nutritional yeast.
12Bake the stuffed peppers uncovered for 25 to 30 minutes, until the peppers are tender when pierced with a fork and the filling is heated through.
13The tops should be lightly golden.
14Let them rest for 5 minutes before serving, then garnish with fresh cilantro.

🔧Equipment

Large pot
Baking dish (9×13 inch)
Mixing bowl
Knife
Cutting board
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 580mg🌾Total Carbs: 56g🥦Dietary Fiber: 12g🍬Sugars: 10g🥩Protein: 12g

📝Notes

For a gluten-free version, ensure the rice is certified gluten-free. You can also add diced zucchini or mushrooms to the filling for extra vegetables. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Vegan Stuffed Peppers Works

One of the best things about this vegan stuffed pepper recipe is how easily it can be stored and reheated for later meals. Simply place any leftover stuffed peppers in an airtight container or freezer bag after they’ve cooled down completely.

Then when you’re ready to serve them again, just reheat them in the oven or microwave until they’re hot throughout. In addition to being easy to store and reheat, this recipe is also incredibly versatile when it comes to serving ideas.

Try serving it as part of a larger meal alongside some quinoa or rice dishes; or as part of a fun appetizer spread alongside some crackers or flatbread. Overall, this vegan stuffed pepper recipe is sure to become one of your go-to favorites when it comes time to plan meals.

❓ Frequently Asked Questions About Vegan Stuffed Peppers

Q: What type of pepper should I use for this recipe?

A: For this recipe, you’ll want to use large bell peppers that have a nice firm texture and a sweet, slightly smoky flavor. Look for peppers that are about 6-8 inches long and have a deep green color.

Q: Can I use other types of vegetables instead of bell peppers?

A: While bell peppers are the best choice for this recipe, you can also use other types of vegetables like zucchini or eggplant if you prefer. Just keep in mind that these vegetables will have different flavors and textures than bell peppers.

Q: How do I ensure that my stuffed peppers are tender but not mushy?

A: To achieve tender but not mushy stuffed peppers, make sure to cook them at the right temperature (350°F) for the right amount of time (about 30-40 minutes). You can also check on them periodically to see if they need more cooking time.

Q: Can I freeze stuffed peppers for later use?

A: Yes, you can freeze stuffed peppers for later use. Simply fill the peppers with your chosen filling mixture, place them on a baking sheet lined with parchment paper, and put them in the freezer until frozen solid. Then transfer them to an airtight container or freezer bag for storage.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by using gluten-free breadcrumbs or substituting the all-purpose flour with gluten-free alternatives.

Similar Posts