Vegan Stuffed Bell Peppers

These vegan stuffed bell peppers are a simple dish that can be served at any weeknight or holiday dinner. They are full of cajun flavors, but the recipe is easily customizable.

There’s nothing like a stuffed pepper to remind a person of mom’s table on a weeknight. This fresh vegan take on a comforting classic is the perfect addition to anyone’s recipe collection.

Rice, vegan ground beef, and cajun spices bring this dish to the next flavor level. This plant-packed recipe will indeed become a favorite of anyone trying it.

Ingredient Notes

• Long-grain white rice- I used Jasmine rice in this recipe. 
• Green bell peppers- Choose large peppers. They should be sliced lengthwise (instead of cutting off the tops) and the seeds removed.
• Vegan ground beef – I recommend Impossible, Beyond Meat or a similar type of plant-based ground.
• All-purpose flour- helps bind the filling. You can also use gluten-free all-purpose flour.
• Cajun seasoning – adds a spicy, smoky flavor to the dish but feel free to use your favorite spice blend.
• Panko breadcrumbs- add a satisfyingly crunchy topping to the dish. You can also use gluten-free panko breadcrumbs or skip the topping.
• Vegan parmesan – I used Follow Your Heart.

How to Make Vegan Stuffed Peppers

Prepare the Filling:

1. Bring 3 cups of water to a boil over medium heat in a medium-sized pan. Boil the tomatoes for about one minute, then remove them from the pot. Keep the water boiling. Allow the tomatoes to cool, peel and roughly chop. Set them aside.
2. Reduce the heat to medium-low and add the whole green bell peppers to the boiling water. Turn them frequently for about 3 minutes or until slightly soft. 
3. Remove the pan from the heat and drain the liquid reserving ½ cup. Dissolve the bouillon in the reserved liquid and set it aside. Allow the peppers to cool cut side up. 
4. Add the oil to a large, heavy pot or Dutch oven over medium heat until heated. Add the vegan ground and cook, constantly stirring, for five minutes or until browned.
5. Reduce the heat to medium-low, then add the onions, garlic, celery, and chopped peppers. Cook for about five minutes or until the onions are soft and translucent.
6. Sprinkle in the flour and cook while occasionally stirring for 5 minutes.
7. Add the tomatoes, eggplant, and the reserved liquid. Cover and cook, occasionally stirring, for 15 minutes or until the eggplant is soft. Season with salt, black pepper, cajun seasoning and paprika. 
8. Add the cooked rice, hot sauce, green onions, and parsley and stir to combine. Remove the filling from the heat and set it aside for 5 minutes to cool.

Stuff the Peppers:

1. Preheat the oven to 350°F/180°C. Lightly grease a baking dish with vegetable oil. In a small bowl, combine the – breadcrumbs, vegan parmesan and paprika.

2. Spoon the filling into the peppers until they are completely filled. Top with the breadcrumb mixture and pat it into the filling.

3. Arrange the peppers in the baking dish and drizzle each with melted vegan butter. Bake for 25 minutes or until lightly golden brown on top. Serve warm.

Storage Suggestions

To store, fully cool the peppers, then wrap the dish tightly in plastic wrap or place them in an airtight container. Stuffed peppers will keep in the refrigerator for up to five days.

To reheat, preheat the oven to 350°F or 180°C, place peppers on a greased baking dish, sprinkle the peppers with water, and cover in foil. Bake the peppers for about 20 minutes or until fully warmed up.

FAQ

Can this dish be made ahead?

Yes, a great thing about this recipe is it can be made in advance. Just follow all the steps up to just before baking. Wrap the whole baking dish tightly in plastic wrap, then resume the steps when ready within 24 hours. 

More Vegan Holiday Recipes

• Roasted Garlic Mashed Potatoes
• Vegetable Barley Salad
• Green Bean Casserole
• Cauliflower Gratin
• Cornbread Pecan Dressing

Vegan Stuffed Bell Peppers

5 from 1 vote

Prep: 30 minutes mins

Cook: 1 hour hr 5 minutes mins

Total: 1 hour hr 35 minutes mins

Servings: 6

Calories: 450kcal

Print Pin Rate

These vegan stuffed peppers are a simple dish that can be served at any weeknight or holiday dinner. They are full of cajun flavors, but the recipe is easily customizable.

Author: Jhanelle Golding

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

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Filling:

• ▢ 2 ripe Roma tomatoes
• ▢ 3 large green bell peppers, slice lengthwise and seeds removed
• ▢ 2 vegetable bouillon cubes, I used 2 tsp Better than Bouillon No Beef Base
• ▢ ⅓ cup vegetable oil
• ▢ 1½ lb vegan ground beef, such as Impossible or Beyond Meat
• ▢ 1½ cups chopped yellow onions, about 1 small
• ▢ ½ cup chopped celery, about 1 large rib
• ▢ 3 cloves garlic, peeled
• ▢ ¼ cup chopped bell pepper, green, red, and yellow
• ▢ 3 tbsp all-purpose flour
• ▢ 1 small eggplant, peeled and cubed
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ ½ teaspoon salt, or to taste
• ▢ 2 teaspoon cajun seasoning
• ▢ ½ teaspoon paprika, sweet or smoked
• ▢ 2 cups cooked long-grain white rice, with 2 tbsp melted vegan butter
• ▢ ¼ teaspoon hot sauce, such as Tabasco
• ▢ ¼ cup chopped green onions, green and white parts – about 4 stalks
• ▢ ¼ cup chopped fresh parsley leaves

Topping:

• ▢ ¼ cup panko breadcrumbs, or gluten-free panko
• ▢ ¼ cup vegan Parmesan, grated (I used Follow Your Heart)
• ▢ ½ teaspoon paprika, sweet or smoked
• ▢ 2 tbsp vegan butter or margarine, melted

Instructions

Prepare the Filling:

• In a medium-sized pan, bring 3 cups of water to a boil over medium heat. Boil the tomatoes for about one minute, then remove them from the pot. Keep the water boiling. Allow the tomatoes to cool, peel and roughly chop. Set them aside.
  2 ripe Roma tomatoes
• Reduce the heat to medium-low and add the whole green bell peppers to the boiling water. Turn them frequently for about 3 minutes or until slightly soft.
  3 large green bell peppers
• Remove the pan from the heat and drain the liquid reserving ½ cup. Dissolve the bouillon in the reserved liquid and set it aside. Allow the peppers to cool cut side up.
  2 vegetable bouillon cubes
• In a large, heavy pot or Dutch oven over medium heat, add the oil until heated. Add the vegan ground and cook, constantly stirring, for five minutes or until browned.
  ⅓ cup vegetable oil ,1½ lb vegan ground beef
• Reduce the heat to medium-low, then add the onions, garlic, celery, and chopped peppers. Cook for about five minutes or until the onions are soft and translucent.
  1½ cups chopped yellow onions ,½ cup chopped celery ,3 cloves garlic ,¼ cup chopped bell pepper
• Sprinkle in the flour and cook while occasionally stirring for 5 minutes.
  3 tbsp all-purpose flour
• Add the tomatoes, eggplant, and the reserved liquid. Cover and cook, occasionally stirring, for 15 minutes or until the eggplant is soft. Season with salt, black pepper, cajun seasoning and paprika.
  1 small eggplant ,¼ teaspoon freshly ground black pepper ,½ teaspoon salt ,2 teaspoon cajun seasoning ,½ teaspoon paprika
• Add the cooked rice, hot sauce, green onions, and parsley and stir to combine. Remove the filling from the heat and set it aside for 5 minutes to cool.
  2 cups cooked long-grain white rice ,¼ teaspoon hot sauce ,¼ cup chopped green onions ,¼ cup chopped fresh parsley leaves

Stuff the Peppers:

• Preheat the oven to 350°F/180°C. Lightly grease a baking dish with vegetable oil. In a small bowl, combine the breadcrumbs, vegan parmesan and paprika.
  ¼ cup panko breadcrumbs ,¼ cup vegan Parmesan ,½ teaspoon paprika
• Spoon the filling into the peppers until they are completely filled. Top with the breadcrumb mixture and pat it into the filling.
• Arrange the peppers in the baking dish and drizzle each with melted vegan butter. Bake for 25 minutes or until lightly golden brown on top. Serve warm.
  2 tbsp vegan butter or margarine

Notes

• Adapted from Eula Mae’s Cajun Kitchen by Eula Mae Dore

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Nutrition

Serving: 1Stuffed Pepper | Calories: 450kcal | Carbohydrates: 45g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 907mg | Potassium: 1149mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1333IU | Vitamin C: 87mg | Calcium: 225mg | Iron: 6mg

Nutrition Disclaimer

Course: Dinner, Main Course

Cuisine: American

Diet: Vegan, Vegetarian