Easy Vegan Stuffed Peppers

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These vegan stuffed peppers are a perfect dinner for those nights you want something warm and savory, without all the effort.

vegan stuffed peppers

It’s hard to find vegan recipes that actually taste good, let’s be honest. Even though I’m no longer a vegan, I still like to include plant based meals in my diet.

This recipe is delicious, easy to make and will satisfy your cravings. It’s great for a weeknight dinner and will likely become part of your weekly rotation!

Ingredients for Vegan Stuffed Peppers

Before you go to the grocery store, make sure you stock up on the following items:

  • Red peppers: orange peppers work well too!
  • Olive oil
  • Onion: white or yellow
  • Garlic: fresh or jarred
  • White rice: any variety would work well
  • Vegetable broth: or chicken broth if you aren’t vegan
  • Canned diced tomatoes: I get the unsalted version
  • Taco seasoning
  • Corn: frozen or canned corn
  • Black beans: canned black beans work best (and less prep)
  • Salt and pepper
  • Cilantro (option)
  • Vegan meat alternative (optional)

Tip: I recommend using frozen corn and canned black beans for this recipe.

vegan stuffed peppers

My favorite vegan meat alternatives

Vegan meat alternatives tend to get a lot of hate, but as a Registered Dietitian, I just wanted to mention that they are completely fine to consume in moderation.

Of course the focus should be on nutrient dense plant protein sources like beans, nuts and seeds and soy products like tofu and tempeh. 

But if you want something a little more like meat, having a meat alternative is completely fine every once in a while. This being said, make sure to check the nutrition label if you have a nut or soy allergy since that is usually the base of the product.

Should peppers be precooked before stuffing?

For this recipe you don’t need to precook the peppers before stuffing them and throwing them in the oven. That makes things a lot easier for you!

You can pre boil the peppers if you want them a little softer, but I haven’t tested this out. I personally like the texture of the peppers when you don’t pre cook them.

vegan stuffed peppers

How do you cut peppers for stuffed peppers?

Simply slice the top off the peppers (when the stem is) and pull out the core. Then, shake them to get out the extra seeds. If you need to, use a spoon to scoop out any extra seeds sticking to the sides.

And that’s it! I don’t recommend slicing the bottoms since the filling will fall out the bottom. I recommend choosing peppers at the grocery store that can stand up on their own or have a pretty flat bottom. 

Along with this, when adding the peppers to the baking dish, nestle them next to each other so they don’t topple over.

Kitchen tools you will need

  • Baking dish: for cooking the peppers
  • Saucepan or stockpot: for cooking the rice
  • Skillet: for cooking the vegan meat alternative
  • Cooking utensils: wooden spatula for cooking rice and transferring to peppers
  • Knife: for cutting the peppers
vegan stuffed peppers

Are Vegan Stuffed Peppers healthy?

Yes! Red peppers by themselves are quite healthy, but add in some additional veggies and rice and you’ve got yourself a delicious and nutritious meal.

These vegan stuffed peppers are lower in calories and fat compared to stuffed peppers that contain ground beef or other meats. They also contain less than a gram of saturated fat, meaning they are a great option if you are at risk for heart disease.

The vegan stuffed peppers are an excellent source of vitamin B1 (thiamine), B6 (pyridoxine), folate, vitamin A, vitamin C, copper, iron, manganese, phosphorus and potassium.

They are also a good source of vitamin B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), vitamin E, vitamin K, calcium, magnesium, selenium and zinc. 

Overall, these stuffed peppers are incredibly nutritious and low in calories and saturated fat. They are a wonderful, healthy dinner option.

Toppings for Vegan Stuffed Peppers

There are several toppings you can add to these vegan stuffed peppers if you are looking for a little extra flavor or kick.

  • Salsa: I love a good pico de gallo on these stuffed peppers
  • Chopped cilantro: my favorite way to add extra flavor
  • Nutritional yeast: a great vegan option if you want a cheesy flavor
  • Guacamole: or just some sliced avocado
  • Crushed tortilla chips: adds some great texture

If you aren’t vegan, here are a few additional options you can add on:

  • Shredded cheese: Add this on top and throw them back in the oven until it’s melted
  • Sour cream: a classic topping that adds some creaminess and flavor
vegan stuffed peppers

How to store Vegan Stuffed Peppers

These vegan stuffed peppers are easy to store and make for a great lunch the next day. Personally, I just throw a layer of aluminum foil over the baking dish and store them in the refrigerator for 2-3 days. You can also transfer them to an airtight container.

You can also freeze the stuffed peppers. You can store them in an airtight container or a plastic bag. Just make sure you seal the bag as much as possible. 

When you are ready to eat the leftovers, throw them in the microwave for about a minute to a minute and a half if they are refrigerated, or 3-5 minutes if they are frozen. Then enjoy!

More Vegan Recipes

If you tried out this recipe and liked it, please comment below and share. Also remember to tag me on Instagram and TikTok!

vegan stuffed peppers

Vegan Stuffed Peppers

These vegan stuffed peppers are a perfect plant based weeknight dinner idea.
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 4 people


  • 1 tbsp olive oil
  • 1/2 onion diced
  • 1 tbsp garlic minced
  • 1 cup white rice
  • 1 cup vegetable broth
  • 1 can diced tomatoes 14 oz
  • 1 packet taco seasoning
  • 1 can black beans canned, rinsed
  • 2 cups corn frozen or canned
  • 8 red peppers
  • vegan meat alternative optional
  • cilantro optional


  • Heat a sauce pan or stock pot over medium heat. Add olive oil. Once hot, add garlic and onion. Cook until fragrant.
  • Add rice, vegetable broth, diced tomatoes and taco seasoning. Turn heat up to hot and wait until pot is boiling. Then turn heat down to medium-low and simmer until fully cooked, about 15-20 minutes.
  • In a medium skillet, cook vegan meat alternative according to instructions on the package.
  • Preheat the oven for 350 degrees Fahrenheit.
  • Add vegan meat alternative (optional), corn and rinsed black beans to the rice and fold until mixed.
  • Slice the tops off the red peppers and remove the core and seeds. Transfer to baking dish.
  • Distribute rice mixture into the eight red peppers. Cover the baking dish with aluminum foil.
  • Bake for 30 minutes. Remove the aluminum foil and cook for an additional 10 minutes.
vegan stuffed peppers

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