Vegan stuffed peppers with plant-based protein are easy to make, healthy, and good clean eating. Packed with protein and whole grains.
Whether you’re a vegan or just looking to incorporate more plant-based meals into your diet, these stuffed peppers are a fantastic option. They are incredibly versatile, allowing you to customize the filling to your liking. Plus, they are easy to make and can be prepared ahead of time, making them perfect for busy weeknights or entertaining guests.
Updated July 2024.
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When Farmer Fred heard I was making Vegan Stuffed Peppers for dinner, he wanted to know what I was going to make for him to eat. I said the Vegan Stuffed Peppers. He is a meat and potatoes kind of guy. So anything with wild rice and vegan sausage does not rank as a food. However, when he tasted them, his response was I can’t tell the difference. That is how much like real meat these new plant-based proteins are.

Key Takeaways:
- Easy and Healthy: Vegan stuffed peppers are simple to make, nutritious, and perfect for clean eating, packed with plant-based protein and whole grains.
- Customizable and Versatile: Adapt the filling to your taste preferences, making these stuffed peppers suitable for any palate, whether vegan or not.
- Meal Prep Friendly: Make extra, vacuum-pack, and freeze for up to a year. Defrost overnight for a quick, delicious meal on busy weeknights.
- Surprisingly Satisfying: Plant-based proteins mimic the taste and texture of meat, making these stuffed peppers appealing even to meat lovers.
- Nutritional Benefits: Bell peppers are rich in antioxidants, potassium, vitamin B6, and fiber, supporting brain health and digestion.
- Quick Cooking Tip: Save time by microwaving the stuffed peppers before finishing them in the oven for a perfectly tender result.
SIS Tip - Simple is Smart Tip for Vegan Stuffed Peppers
When you are short on time, this is a healthy, delicious meal for busy weeknights. Make extra stuffed peppers, vacuum pack them, and freeze them. Once they are vacuum-packed, they will keep in the freezer for up to a year. Simply defrost them in the fridge overnight and bake them for dinner. Serve with a healthy salad, a piece of homemade baguette, or a side of easy vegan antipasto.

Nutrition Nugget for peppers.
According to the latest research, bell peppers contain anthocyanin, a substance that may have neuroprotective effects against cognitive decline and Alzheimer’s dementia. In addition to these anthocyanins (anti-oxidants), bell peppers contain potassium and vitamin B6, both of which are important in helping our brain cells communicate with each other. Bell peppers also have fiber that keeps you regular and promotes a healthy microbiome.

Ingredients for Vegan Stuffed Peppers
- 4 fresh, beautiful rainbow bell peppers.
- Defrost or purchase 1/2 lb of plant-based sausage and 1/2 pound of burger plant-based protein. There are several ones in grocery stores. There is no need to shop at a high-end gourmet grocery store to find these products. Check the frozen meat case as that is where they usually are.
- Whole grains: Brown rice, wild rice, quinoa, or bulgar wheat. Combine a couple of grains. I mixed some wild rice with the brown rice for these vegan stuffed peppers. You will need a total of 2 cups of cooked grains.
- Onion
- Garlic
- Italian style stewed tomatoes round out the list of ingredients.
- An optional ingredient is Cheese—either vegan or dairy-based depending on your preference.

Step by Step Instructions
- Preheat the oven to 400-degrees F.
- Cook the grains. Start with one cup total of the uncooked grains. You want 2 cups of cooked grains. So depending on which grain you use, you may need more than one cup.
Saute the plant based burger and sausage until brown and crumbly.- Add the onion and cook a few minutes.
- Add the garlic and cook until fragrant.
- Mix everything together and stuff into the peppers. Be sure you remove the seeds and membranes from the peppers before stuffing.
- If you are a traditionalist, cover the peppers with foil and bake in the oven for 45 minutes to an hour.
- I discovered the peppers will be ready to eat sooner if they are first microwaved. To microwave, cover the stuffed peppers with another baking dish or a plate and microwave for 15 minutes. Then add the cheese on top and bake in the preheated oven another 15 – 20 minutes until the peppers are soft and the cheese is melted.

FAQ for Vegan Stuffed Peppers
Why do my stuffed peppers fall apart?
One possibility is that you’re overstuffing the peppers. It’s important to leave some room for the filling to expand during cooking. Also, if you’re not securing the peppers with toothpicks or string, they are more likely to fall apart during cooking.
Why are my stuffed peppers soggy?
Are your stuffed peppers turning out disappointingly soggy? Don’t worry, you’re not alone. There are a few reasons why your stuffed peppers might end up mushy instead of firm and flavorful. Firstly, the type of pepper you choose can make a difference. Bell peppers tend to have a higher water content, which can contribute to sogginess. Opt for thicker-skinned varieties like poblano or Anaheim peppers for a sturdier result. Another culprit could be overstuffing the peppers. Camming too much filling inside can release excess moisture during cooking, leading to sogginess. Finally, make sure you’re not overcooking the peppers. They should be tender but still hold their shape.
How do you keep stuffed peppers from falling over?
Here are my suggestions for keeping your stuffed peppers from falling over during baking. One method is to slice off a thin piece from the bottom of each pepper to create a stable base. This will help them stand upright during cooking. Another option is to use a muffin tin to hold the peppers in place. Simply nestle each pepper into a muffin cup, providing support and preventing them from toppling over. Lastly, if you’re stuffing the peppers with a mixture that includes rice or grains, pack it tightly. This will help the filling hold its shape and provide extra stability.
What is a fancy name for stuffed peppers?
Your stuffed peppers can go by various names that add elegance to the dish. One option could be “Peppers au Gratin,” which brings a decadent and cheesy preparation to mind. Another possibility is “Bell Peppers Supreme,” conjuring images of a dish fit for royalty. Whatever the name, these stuffed peppers will impress with their blend of savory ingredients and visually stunning presentation.
How do you keep stuffed peppers from being watery?
Remove the seeds and membranes from the peppers before stuffing them. This will help eliminate excess moisture. Additionally, pre-cooking the filling ingredients, such as ground beef or rice, before stuffing the peppers can help reduce moisture content. Another tip is to sprinkle breadcrumbs or grated cheese on top of the stuffed peppers before baking them. This will create a barrier between the filling and any excess liquid, helping to keep them nice and firm. Lastly, avoid overcooking the peppers, as this can cause them to release more liquid.
What goes well with stuffed peppers?
There are many great option to accompany stuffed peppers. A side of brown, purple, or red rice. The combination of the savory peppers and the aromatic rice creates a perfect balance of flavors. Additionally, a fresh green salad can add a refreshing element to the meal. The crispness of the greens and the tanginess of the dressing complement the richness of the stuffed peppers beautifully. For those looking for a heartier option, mashed potatoes or roasted vegetables can also be excellent choices. The creamy texture of the potatoes or the caramelized flavors of roasted vegetables provide a satisfying contrast to the stuffed peppers.
Should I boil peppers before stuffing them?
Boiling the peppers before stuffing them can help soften the flesh and make them easier to eat. This is especially helpful if you like your peppers on the tender side. However, if you prefer a bit of crunch in your stuffed peppers, then skipping the boiling step might be the way to go.
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Vegan Stuffed Peppers
Equipment
- baking dish 9 X 9 inch
- medium kettle for cooking the grains
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
- 4 bell peppers red, orange, or yellow
- ½ lb plant-based mild or spicy sausage
- ½ lb plant based burger
- 2 cups mixture of brown and wild cooked rice or cooked quinoa
- 2 cups Italian style stewed tomatoes(liquid drained )
- 1 diced medium onion
- 2 garlic cloves finely minced
- 1 cup grated Italian-style non-dairy cheese (optional)
- ½ cup grated mozzarella non-dairy cheese for topping
Instructions
- preheat oven to 350°F.
- Cook a mixture of brown and wild rice according to package instructions. It is ok if rice is a little chewy as it will cook more while baking.
- While the rice is cooking, Saute the plant-based protein sausage and burger until brown and crumbly. 8 - 10 minutes
- Add the onions and saute until onions are translucent. 3- 5 minutes.
- Add the garlic and saute until fragrant
- Put the sauteed plant-based protein, cooked rice, and drained Italian-style tomatoes in a bowl and mix.
- Add the optional cheese and mix in. If you aren't vegan, use dairy-based cheese.
- Prepare the peppers for stuffing by cutting off their tops and removing the membranes and seeds. Place them upright in a greased baking dish.
- Stuff each pepper with ¼ of the mixture.
- Cover with a large plate and microwave for 15 minutes, uncover and add an additional optional 2 tbsp of cheese on top and bake in the oven for 10 - 15 minutes more or until peppers are tender.
- Serve.