Who says stuffed peppers need meat to be satisfying? These Italian-inspired Vegan Stuffed Peppers are so hearty, juicy, and flavorful, you'll never miss it. Fresh bell peppers are filled with pan-fried mushrooms, tender rice, and a medley of veggies, all baked together into a cozy, colorful dish that's as gorgeous as it is delicious.
And here's the best part: they look fancy and complicated but are secretly so easy to make. Just cook the filling, stuff the peppers, and bake until perfectly tender. In under an hour, you've got a wholesome meal that's weeknight-friendly, Meatless Monday-approved, and totally guest-worthy. Yes, they can pull double duty as both a quick family dinner and a dinner-party star.
Plus, they're loaded with fresh summer produce like peppers, zucchini, and herbs. Nothing beats the taste of homegrown bell peppers at their peak. They add natural sweetness and make the dish truly shine.
If you liked this recipe, you have to try our Vegetarian Stuffed Peppers or Chicken Parmesan Stuffed Peppers next. Pair these vegan stuffed peppers with a crisp Arugula Salad or warm, crusty Ciabatta Rolls for the ultimate combo.
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.
- Eva ★★★★★
Why You'll Love This Recipe
- Perfect for every occasion. Whether you're looking for an easy family dinner, meal prepping lunches for the week, or looking for a vegan entree for date night or dinner parties, these stuffed peppers fit the bill. They also reheat like a dream, which means leftovers are a win.
- Ready in under an hour. From start to finish, you only need about 45 minutes. While the filling cooks, you can prep the peppers, and once they're in the oven you get 20 minutes of hands-off time to tidy up or prep a quick side.
- They are healthy and filling. Stuffed with brown rice, mushrooms, and fresh vegetables, these colorful peppers strike the perfect balance of being light yet filling. It's a plant-based dish that leaves you feeling energized rather than weighed down. They are a great healthy and gluten free option for Meatless Mondays!
- So much flavor. The sautéed onions and mushrooms add depth, the carrots and zucchini bring sweetness and freshness, and the tomato purée ties everything together. It's a simple combination that tastes way more complex than the effort it takes.
- 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! In fact, they can be served any time of day - breakfast, lunch, or dinner. Whip out the recipe anytime you need a vegan option.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- How to Make the Best Vegan Stuffed Bell Peppers
- Recipe Video
- Expert Tip: Choose the Right Peppers
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- Vegetable Side Dishes
- FAQ
- More Stuffed Pepper Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
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 rice to save time. About 2 ¼ cups cooked rice is perfect. White rice, quinoa, couscous, or farro also make great substitutes.
- bell peppers - Use any color you like - red, yellow, orange, or green. Red and yellow are sweeter, while green has a sharper, more savory bite.
- olive oil - Avocado oil or vegetable oil works just as well. Use whichever you have on hand.
- onions - Yellow or white onions add sweetness and depth. Red onions can also be used for a sharper flavor.
- cremini mushrooms - Cremini (or brown mushrooms) add a lovely earthy taste. Swap with white mushrooms, baby portobellos, or even chopped large portobellos.
- carrots - Add natural sweetness and bulk. Parsnips or sweet potatoes can work in a pinch.
- zucchini - Brings lightness and moisture. Yellow squash is a great substitute.
- parsley - Fresh parsley brightens everything. Other fresh herbs like dill, chives, or cilantro can be swapped in. You can also substitute the the ⅓ cup fresh parsley in the filling with 1 tablespoon of dried Italian seasoning (dried herbs are more concentrated, so you need less). Also, add it earlier in cooking (when sautéing the onions or mushrooms) so it has time to bloom and infuse the filling.
- tomato puree - Adds richness and acidity. Tomato sauce or even crushed tomatoes work well too.
- chili powder - Adds warmth and a touch of spice. You can use smoked paprika or cayenne for a kick.
- salt and pepper
Equipment
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 Video
Expert Tip: Choose the Right Peppers
Choose large, firm peppers that can stand upright on their own in the baking dish and holds their shape. This makes stuffing them so much easier and helps them cook evenly without tipping over.
More Tips and Tricks
- Par-cook your rice. Using pre-cooked or leftover rice makes this recipe faster and ensures the filling doesn't dry out.
- Season generously. Don't skimp on herbs, spices, or salt - the rice and veggies really soak up flavor.
- Chop evenly. Cut your veggies into uniform small pieces so they cook at the same rate and fit well inside the peppers.
- Don't overbake. The peppers should be tender but still hold their shape. Check at 20 minutes to be safe.
- Let them rest. Allow the stuffed peppers to sit for 5 minutes after baking. This helps the flavors settle and makes them easier to handle.
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. Add jalapeños, chili flakes, or hot sauce to the filling for extra heat.
- Add cheese (or a cheese substitute). Customize these ve gan stuffed capsicum 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.
- Protein boost. Stir in cooked lentils, quinoa, or chickpeas to make them extra filling. They'll bulk up the filling, add great texture, and keep you satisfied longer.
- Add some crunch. Add some texture to the filling mixture by mixing in chopped nuts or seeds such as walnuts, pecans, or sunflower seeds.
- Mexican-inspired. Mix in black beans, corn, and cumin for a Southwest twist.
- Mediterranean twist. Add chopped spinach, olives, and crumbled vegan feta for a fresh, bright spin.
- Switch out the bell peppers. Bell peppers are classic, but don't be afraid to mix it up! Poblano or Anaheim peppers are great alternatives if you want a smokier, slightly spicier flavor while still keeping the filling hearty and delicious.
Storage
How to Store
Transfer cooled stuffed peppers into an airtight container or wrap them tightly in plastic cling wrap and store in the fridge 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. Reheat directly from frozen in the oven, adding extra bake time as needed.
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!
These are my favorite dishes to serve with vegan stuffed peppers:
Vegetable Side Dishes
Looking to serve this with a veggie side? Try something from our collection: from roasted and sautéed vegetables to flavorful veggie medleys, these sides add color, nutrition, and delicious flavor to any main course.
FAQ
The trick is to control the liquid. Make sure your rice isn't overcooked or mushy, and let any excess moisture evaporate from the sautéed vegetables before mixing them in. Also, don't add too much tomato purée - just enough to bind the filling. If you want firmer peppers, you can reduce the bake time slightly or choose peppers with thicker walls, like red or yellow.
Vegetarian stuffed peppers can be filled with almost anything! Common bases include rice, quinoa, couscous, or lentils, combined with vegetables like mushrooms, zucchini, corn, spinach, or onions. Herbs and spices boost the flavor, while tomato purée or sauce helps bind the filling. Cheese (vegan or dairy) is optional but delicious for topping. This versatility makes stuffed peppers great for using up leftover veggies or pantry staples. You can also lean into different cuisines by adding beans and cumin for a Mexican-inspired version, or feta and olives for a Mediterranean twist.
Stuffed bell peppers are incredibly versatile, so you can mix and match your favorite vegetables depending on the season or what you have on hand. Classic choices include mushrooms, onions, zucchini, carrots, and spinach because they cook down nicely and blend well with rice or grains. You can also add corn, peas, eggplant, or even leafy greens like kale or Swiss chard for extra nutrients. For more Mediterranean flair, toss in artichokes, sun-dried tomatoes, or olives. The key is to choose veggies that soften and release flavor as they bake, creating a hearty filling that complements the natural sweetness of the peppers.
It depends on the recipe and the size of your peppers. Smaller or thinner peppers usually soften perfectly during baking without pre-cooking. Larger or thicker-skinned peppers may benefit from a quick pre-bake (about 5-10 minutes) before stuffing, ensuring they cook through without leaving the filling dry. Pre-cooking also makes the peppers more tender and reduces total bake time. For this recipe, since the peppers bake at a high temperature (425°F) for 20-25 minutes, there's usually no need to pre-cook unless your peppers are very large.
Stuffed peppers are hearty on their own but shine even more with the right side dishes. A simple salad with a tangy vinaigrette balances the richness, while crusty bread or garlic focaccia is perfect for soaking up any sauce. For a fuller meal, pair them with roasted vegetables like green beans, asparagus, or Brussels sprouts. You can also serve them with soup, such as minestrone or tomato basil, for a cozy, well-rounded dinner. The goal is to keep sides light and fresh to complement the hearty stuffed peppers
More Stuffed Pepper Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegan Stuffed Peppers
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Who says stuffed peppers need meat to be satisfying? These Italian-inspired Vegan Stuffed Peppers are so hearty, juicy, and flavorful, you'll never miss it. Fresh bell peppers are filled with pan-fried mushrooms, tender rice, and a medley of veggies, all baked together into a cozy, colorful dish that's as gorgeous as it is delicious.
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. Reheat directly from frozen in the oven, adding extra bake time as needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Eva says
Lovely, but how do you get the bell peppers to stand? Mine have a pointy end and would only go sidewards.
Sam Hu | Ahead of Thyme says
Mine just did. You could cook in a smaller dish and pack them together so they stay upright, or even cut a lttle bit off the bottom to make it flat.
Gary W George says
I slice my peppers in half top to bottom. They lay on the cooking dish like boats or canoes. I find them to be easier to stuff and the stuffing can be heaping, prettier to serve and easier to eat. I blanch my peppers for 2-3 minutes to soften the skin a bit. Thanks for this recipe.
Michele Wedewer says
This recipe looks amazing! I have been searching for new lunch ideas so I can't wait to make this! Can I freeze these?
Nora Scott says
Hello, I loved this recipe! They’re cooking in the oven right now. Because I repeat cooked bell peppers I microwave them first. 7 minutes for big bell peppers taking the stems out at 3 minutes, and 5 minutes for smaller bell peppers. I shredded the carrots in a medium size. I added dairy free Parmesan cheese in the mix. No chili for us but Mr Dash and pepper as seasoning. I also stuffed a few zucchinis with this mix adding the inside of the zucchini, same process than the bell peppers, microwaved for about 5 minutes. Taking the water content with a small colander. My husband loves meat stuffed bell peppers and first he didn’t want this mix in his bell peppers because he dislikes cremini mushrooms. I insisted that try it just a bit, and he liked a lot and make me added to his mix. Lol I cooked stuffed bell peppers in several versions, vegan or not. I think your recipe must be one of most delicious out there. Thank you for sharing! New subscriber here. Because of my health I had to completely change my lifestyle and source of food. I become a vegan in a cold turkey way, and I won’t go back. This was too suddenly and my life unfortunately just now is a bit in risk. So, I have to do what I have to do, and that’s it. At first I was a bit lost because I have to be in the most pure vegan form, no just any kind of animal product but also gluten free, milk free, soy free, etc, etc,. So, thank you very much to share this kind of recipes that make life more easy.
Sam Hu | Ahead of Thyme says
Thank you so much for sharing your tweaks, Nora! Glad you liked the recipe!
Leola says
Absolutely delicious, healthy, colorful meal made with normal ingredients! To make it a bit easier, no need to put the cooked rice through a colander, and no need to grease the pan (just use a high walled oven safe baking thing and put a bit of water in the bottom). I didn't have zucchini , so I used the brussels sprouts (quartered) that I had instead. I used cilantro instead of parsley (oops, it tasted great anyway) and I used leftover tomato sauce instead of tomato puree. For the pinch of chili, I sprinkled chili powder. Wonderful versatile recipe, thanks Sam!
Sam Hu | Ahead of Thyme says
Thank you so much Leola! So happy you liked the recipe. And thank you for sharing what you did differently.
Margaret says
Your recipes are wonderful thank you, but oh so many ads!
Sam | Ahead of Thyme says
Thank you! Will see what I can do.
Eileen Kelly says
Yum, what a great vegan dinner. I love these stuffed peppers and They are also easy to swap the veggies I have in the fridge. A perfect meatless meal!