These Italian-inspired Vegan Stuffed Peppers are so hearty, you’ll hardly even notice the absence of meat. Fresh, homegrown bell peppers are stuffed with pan-fried mushrooms, tender rice, and a handful of veggies, making them flavorful and filling.
Though they may sound complicated, these stuffed bell peppers are actually incredibly easy to make. Cook the filling, stuff the peppers, and bake! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner. Vegan stuffed peppers are great on their own or paired with simple salad or homemade Italian bread.
My favourite thing about summer is the fresh summer produce that you can pick up at the farmer's market. It makes it the perfect season for fresh salads and vegetable dishes. With so many veggies to choose from, I left with a basket of homegrown bell peppers. And let me tell you something, nothing beats a homegrown bell pepper at the peak of the season (which starts now)!
Why You'll Love these Vegan Stuffed Peppers
- Perfect for all occasions. Whether you’re looking for a vegan-friendly dish for casual meals or a show-stopping entree for date night or holidays, these vegan stuffed peppers fit the bill. Plus, they can be served any time of day — breakfast, lunch, or dinner. Plus, leftovers reheat well, so you can pack them for lunch the next day!
- Ready in under an hour! It only takes 45 minutes to prepare the ingredients and stuff the peppers. Around 20 minutes of that time is passive baking while you wait for the stuffed peppers to cook, so you have plenty of time to work on other dishes or clean up.
- They are healthy and filling. These bell peppers are stuffed with rice and veggies, which makes them super delicious and incredibly healthy. They are a great, easy and delicious weeknight dinner option for Meatless Mondays.
- Loaded with flavor. The peppers are tender on the outside and the filling is just pure delicious — the onions mellow as they sauté and provide a backbone for the veggies, the mushrooms add their earthy flavour, and the carrots provide some sweetness. Everything is well-balanced. Keeping things simple is the magic of this recipe.
- Serve as a main or side dish. These vegan stuffed peppers are hearty enough to act as an entree, but you can also serve them as a side dish at a large meal! Whip out the recipe anytime you need a vegan option.
Ingredient Notes
To make these easy vegan stuffed bell peppers, you will need the following ingredients (full measurements in recipe card below):
- whole grain brown rice - you can cook your own or use pre-cooked brown rice for convenience and faster preparation. Use about 2 ¼ cups cooked brown rice instead.
- bell peppers - use your favorite color of bell pepper for this recipe — any color will work!
- olive oil - avocado oil or vegetable oil are great substitutes for olive oil in these vegan stuffed peppers.
- onions - white or yellow onions work best, but you can use whatever kind you have.
- cremini mushrooms - cremini mushrooms are the same as brown mushrooms. You can also substitute with white mushrooms or chop up some portobellos (or use baby portobellos) instead.
- carrots
- zucchini - yellow squash is a close enough substitute for zucchini if you need an alternative.
- parsley - or whatever soft herb you prefer, like dill, chives, cilantro, basil, or tarragon.
- tomato puree - if you don’t have tomato puree on hand, you can use tomato sauce instead.
- chili powder - smoked paprika or a hint of cayenne pepper will deliver similar flavor if you need to swap the chili powder.
- salt and pepper
You will also need measuring cups and spoons, saucepan, skillet, and a baking pan such as an 8-inch square baking pan.
How to Make the Best Vegan Stuffed Bell Peppers
- Cook rice. Cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.
- Prepare bell peppers. Prepare the bell peppers by cutting the tops off (lids) and set aside. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.
- Cook mushrooms. In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes.
- Add veggies. Add carrots and zucchini and cook for 5 minutes, stirring occasionally. Remove from the heat.
- Add rice. Add cooked rice, ⅓ cup parsley, and tomato purée. Stir until well combined. Season to taste with salt, pepper, and a pinch of chilli.
- Stuff peppers. Divide the rice mixture between the peppers, filling them up and place the lids on top.
- Bake. Bake in a 425 °F preheated oven for 20-25 minutes, until the peppers soften and turn slightly brown on the edges.
- Serve. Sprinkle remaining parsley on top and serve warm.
Recipe Variations
- Spice things up. One of the best things about these easy vegan stuffed peppers is that you can customize the flavor simply by adding your favorite spice blend. Looking for a little bit more heat? Add your preferred hot sauce!
- Add cheese (or a cheese substitute). Customize these vegan stuffed peppers even further by topping them with a vegan cheese alternative (or regular cheese, if dairy is okay for you). You can broil or bake them for a few more minutes to melt the cheese. You can also use shredded vegan cheese or crumbled vegan feta, depending on the flavor profile you're going for.
- Add protein. Cook some lentils along with the rice for added plant-based protein.
- Add some crunch. Add some texture to the filling mixture by mixing in chopped nuts or seeds, like walnuts, pecans, or sunflower seeds.
How to Serve
I love serving these stuffed peppers with some fresh cilantro or parsley on top and sometimes with a light salad on a side. Plus, if you are a meat lover, you can "unveganize" this recipe and add some chicken, turkey, or chorizo. Have fun and enjoy!
Recipe Tips and Tricks
- Choose the right peppers. Look for large, firm peppers that can hold their shape when baked. Bell peppers work well, but you can also use poblano or Anaheim peppers for a slightly spicier flavor.
- Season well. Don't be afraid to add lots of seasoning to the filling mixture. We use a heaping ⅓ cup of fresh parsley. Herbs like oregano, thyme, and basil also work well. Season well with salt and pepper and experiment with spices like cumin, paprika, and chili powder.
Storing and Freezing Instructions
How to Store
Transfer cooled stuffed peppers into an airtight container or wrap them tightly in plastic cling wrap and store in the refrigerator for up to 4 days.
How to Reheat
Reheat leftover stuffed peppers in the microwave in 30 second increments until heated through. You can also reheat in the oven at 350℉ for 10-15 minutes, or in the air fryer at 350℉ for 5-10 minutes.
How to Freeze
Wrap the leftover stuffed bell peppers tightly in aluminum foil and plastic cling wrap or transfer them to a freezer-safe container and freeze for up to 3 months. Defrost in the microwave or reheat straight from frozen in the oven as directed above, adding additional cooking time if necessary.
More Stuffed Pepper Recipes
- 10 Best Stuffed Peppers Recipes
- Chicken Parmesan Stuffed Peppers
- Ground Beef Stuffed Peppers
- Chili Stuffed Peppers
- Mexican Stuffed Peppers
- Leftover Turkey Stuffed Peppers
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Recipe
Vegan Stuffed Peppers
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Fresh, homegrown bell peppers baked with an assortment of veggies and brown rice is what these easy vegan stuffed bell peppers are all about!! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner!
Ingredients
- ¾ cup whole grain brown rice, uncooked
- 6 medium bell peppers, red, yellow, or green
- 2-3 tablespoons olive oil
- 2 small onions, diced
- 1 cup crimini (brown) mushrooms, sliced
- 2 small carrots, sliced
- 1 small zucchini, cubed
- ¾ cup fresh parsley, finely chopped, divided
- ¾ cup tomato purée
- salt (to taste)
- freshly ground black pepper (to taste)
- a pinch of chili powder
Instructions
- Preheat the oven to 425 °F.
- Cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.
- Prepare the bell peppers by cutting the tops off (lids) and set aside. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.
- In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes. Add carrots and zucchini and cook for 5 minutes, stirring occasionally. Remove from the heat.
- Add cooked rice, ⅓ cup parsley, and tomato purée. Stir until well combined. Season to taste with salt, pepper, and a pinch of chilli.
- Divide the rice mixture between the peppers, filling them up and place the lids on top.
- Bake for 20-25 minutes, until the peppers soften and turn slightly brown on the edges.
- Sprinkle remaining parsley on top and serve warm.
Notes
How to store: Transfer cooled stuffed peppers into an airtight container or wrap them tightly in plastic cling wrap and store in the refrigerator for up to 4 days.
How to reheat: Reheat leftover stuffed peppers in the microwave in 30 second increments until heated through. You can also reheat in the oven at 350℉ for 10-15 minutes, or in the air fryer at 350℉ for 5-10 minutes.
How to freeze: Wrap the leftover stuffed bell peppers tightly in aluminum foil and plastic cling wrap or transfer them to a freezer-safe container and freeze for up to 3 months. Defrost in the microwave or reheat straight from frozen in the oven as directed above, adding additional cooking time if necessary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
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Anonymous says
Robyn says
Thank you for the lovely recipe. I will definitely make it again. I replaced the mushrooms with some finely chopped vegan sausage because this is what I had and it worked really well. I also pre-baked the peppers for about ten minutes before stuffing them, because I was concerned they wouldn't cook properly in half an hour. It turned out perfect.
Laura says
Just made these as I have been trying to go plant based for health reasons. I did not have zucchini, so stirred in some previously sautéed kale strips instead. Did not have tomato purée, so I mixed some tomato paste with water and added some Italian seasoning. They turned out great! Thank you so much for this delicious recipe.
Joan says
I made this and it was delicious. I added 1/2 cup of chopped toasted walnuts and used 1 1/2 cups of mushrooms. Thank you!
Ute says
I really enjoy this recipe. I've tried it twice and each time with slightly different ingredients depending on what I have at home for the filling. The first time I used cauliflower and spinach with the zucchini and the next time when I didn't have zucchini I used celery instead. All the fillings taste great and it's nice to vary things. I also like the fact that it's a relatively quick recipe for which you don't need too many ingredients.
Eva says
Thank you for this simple, fantastic-tasting recipe using pantry and refrigerator staples as ingredients. My brother, a meat-eater, requested stuffed peppers for his birthday dinner. He loved them, and didn't realize there was no meat in them. I did add some sage and red pepper flakes. Everyone thought there was sausage in them. I used chopped portobello mushrooms, because that's what I had. Turned out great. Thanks again.