Vegan Stuffed Bell Peppers – A Comforting, Colorful Weeknight Dinner
These Vegan Stuffed Bell Peppers bring warm, cozy flavors without a lot of fuss. They’re hearty, colorful, and loaded with plant-based goodness that still feels like comfort food. Think tender peppers filled with a savory, tomato-y rice and bean mixture, topped with a golden, melty finish.
This is the kind of recipe that works for meal prep, family dinners, or impressing friends with something wholesome and satisfying. Simple ingredients, big flavor, and no complicated steps.
Ingredients
Method
- Preheat and prepare the peppers. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If they wobble, trim a thin slice from the bottom to help them sit upright. Place them in a baking dish, cut side up.
- Par-cook the peppers (optional but helpful). Drizzle the peppers with a little olive oil and a pinch of salt. Bake for 10 minutes while you make the filling. This step helps ensure tender peppers without overbaking the filling.
- Sauté the aromatics. Warm olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic and cook 30–60 seconds until fragrant.
- Build the flavor base. Add cumin, smoked paprika, oregano, and red pepper flakes. Stir for 30 seconds to bloom the spices. Add tomato paste and cook for another 30 seconds to caramelize it slightly.
- Combine the filling. Add tomato sauce, vegetable broth, cooked rice, beans or lentils, and corn if using. Stir well and simmer 3–5 minutes. Season with salt and black pepper. It should be thick, moist, and spoonable—not soupy.
- Freshen it up. Turn off the heat and stir in chopped parsley or cilantro and a squeeze of lemon or lime. Taste and adjust salt, pepper, and acidity.
- Stuff the peppers. Spoon the filling into each pepper, packing it lightly so it holds together. If using vegan cheese, sprinkle it on top.
- Bake to finish. Add a splash of water or broth (about 1/4 cup) to the bottom of the baking dish to create steam. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until the peppers are tender and the tops are slightly golden.
- Rest and serve. Let the peppers rest for 5 minutes. Garnish with extra herbs and another quick squeeze of citrus if you like. Serve warm.
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These stuffed peppers balance flavor and texture in a way that feels complete. The peppers stay tender but not mushy, the filling is rich and savory, and every bite has substance.
The recipe is flexible, so you can swap grains, add veggies, or tweak the spice level. It’s also a one-pan-and-a-pot situation before baking, which keeps cleanup light. Most importantly, it’s familiar comfort food—just made fully plant-based and easy to love.
What You’ll Need
- Bell peppers (4–6 medium) – Any color works; red and yellow are sweeter, green is more savory.
- Cooked rice (2 cups) – White, brown, or a mix.
Quinoa works too.
- Cooked lentils or black beans (1.5 cups) – For protein and texture.
- Onion (1 medium), diced
- Garlic (3–4 cloves), minced
- Tomato sauce (1 cup) – Or crushed tomatoes.
- Tomato paste (1 tablespoon) – Adds depth.
- Vegetable broth (1/2 cup) – Keeps the filling moist.
- Olive oil (1–2 tablespoons)
- Ground cumin (1 teaspoon)
- Smoked paprika (1 teaspoon) – Adds a cozy, smoky note.
- Dried oregano (1 teaspoon)
- Red pepper flakes (optional, 1/4 teaspoon) – For gentle heat.
- Fresh parsley or cilantro (2–3 tablespoons), chopped
- Salt and black pepper – To taste.
- Corn kernels (optional, 1/2 cup) – Fresh, frozen, or canned.
- Vegan cheese (optional, 1/2–1 cup), shredded – For a melty topping.
- Lemon or lime (1) – A squeeze at the end brightens everything.
Step-by-Step Instructions
- Preheat and prepare the peppers. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If they wobble, trim a thin slice from the bottom to help them sit upright.
Place them in a baking dish, cut side up.
- Par-cook the peppers (optional but helpful). Drizzle the peppers with a little olive oil and a pinch of salt. Bake for 10 minutes while you make the filling. This step helps ensure tender peppers without overbaking the filling.
- Sauté the aromatics. Warm olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until translucent.
Stir in garlic and cook 30–60 seconds until fragrant.
- Build the flavor base. Add cumin, smoked paprika, oregano, and red pepper flakes. Stir for 30 seconds to bloom the spices. Add tomato paste and cook for another 30 seconds to caramelize it slightly.
- Combine the filling. Add tomato sauce, vegetable broth, cooked rice, beans or lentils, and corn if using.
Stir well and simmer 3–5 minutes. Season with salt and black pepper. It should be thick, moist, and spoonable—not soupy.
- Freshen it up. Turn off the heat and stir in chopped parsley or cilantro and a squeeze of lemon or lime. Taste and adjust salt, pepper, and acidity.
- Stuff the peppers. Spoon the filling into each pepper, packing it lightly so it holds together.
If using vegan cheese, sprinkle it on top.
- Bake to finish. Add a splash of water or broth (about 1/4 cup) to the bottom of the baking dish to create steam. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until the peppers are tender and the tops are slightly golden.
- Rest and serve. Let the peppers rest for 5 minutes.
Garnish with extra herbs and another quick squeeze of citrus if you like. Serve warm.
Keeping It Fresh
- Storage: Refrigerate in an airtight container for up to 4 days. They reheat well and hold their shape.
- Reheating: Microwave in 45–60 second bursts until hot, or bake at 325°F (165°C) for 12–15 minutes.
Add a splash of broth to keep them moist.
- Freezing: Freeze individually wrapped peppers for up to 2 months. Thaw overnight in the fridge, then reheat in the oven.
- Meal prep tip: Make the filling ahead and stuff/bake on the day you want to serve. It saves time and keeps the peppers from getting too soft.
Why This is Good for You
- Balanced plant protein: Beans or lentils plus rice create a complete, satisfying protein source.
- Fiber-rich: The mix of legumes, grains, and peppers supports digestion and helps keep you full.
- Micronutrients: Bell peppers are loaded with vitamin C and antioxidants; herbs add freshness and phytonutrients.
- Lower in saturated fat: With olive oil and optional vegan cheese, this stays heart-friendly.
What Not to Do
- Don’t skip seasoning. The filling needs salt, acid, and spice to shine. Taste as you go.
- Don’t overfill with liquid. A watery filling can make soggy peppers.
Keep it thick and cohesive.
- Don’t undercook the peppers. If they’re still crunchy, bake a bit longer covered to soften.
- Don’t use raw, uncooked grains in the filling. They won’t cook properly in the pepper. Start with cooked rice or quinoa.
- Don’t forget the rest time. A short rest helps the filling set and flavors meld.
Alternatives
- Grain swaps: Quinoa, farro, bulgur, or cauliflower rice for a lighter option.
- Protein options: Chickpeas, crumbled tofu, or vegan sausage (sauté first) for a different vibe.
- Flavor profiles: Go Mediterranean with olives, sun-dried tomatoes, and basil; Tex-Mex with chili powder and corn; or Moroccan-inspired with cinnamon, cumin, and raisins.
- Sauce ideas: Top with tahini-lemon sauce, avocado crema, or a garlicky yogurt-style vegan sauce.
- Veggie boosters: Add diced zucchini, mushrooms, or spinach to the filling; sauté to remove excess moisture first.
- No-oven option: Par-cook peppers in simmering water for 5–6 minutes, then finish covered in a skillet with a splash of broth.
FAQ
Do I need to cook the rice ahead of time?
Yes. Use fully cooked rice or quinoa.
Uncooked grains won’t have enough time or liquid to cook properly inside the peppers.
Can I make these oil-free?
You can. Sauté onions and garlic in a splash of vegetable broth instead of oil and skip oil on the peppers. Watch the moisture so the filling doesn’t get watery.
What color peppers are best?
Red, orange, and yellow are sweeter and great for a more vibrant flavor.
Green peppers are slightly bitter and more savory. Use a mix for variety.
How do I keep the peppers from tipping over?
Choose peppers with flat bottoms, or slice a very thin layer off the base to level them. Nestle them close together in the baking dish so they support each other.
Can I add vegan cheese inside the filling?
Absolutely.
Stir some into the filling for creaminess and sprinkle more on top for a melty finish. Adjust salt if your cheese is salty.
What if my filling tastes flat?
Add a pinch of salt, another squeeze of lemon or lime, and a touch more smoked paprika or cumin. A small splash of vinegar can also brighten flavors.
How do I avoid soggy peppers?
Keep the filling thick, par-bake the peppers briefly, and don’t overdo the liquid in the baking dish.
Bake covered first to soften, then uncover to evaporate excess moisture.
Can I make this spicy?
Yes. Add diced jalapeño to the onions, use more red pepper flakes, or stir in a spoonful of your favorite hot sauce to the filling.
Is this recipe gluten-free?
It can be. Use gluten-free grains like rice or quinoa and check labels on broth and vegan cheese to ensure they’re gluten-free.
What should I serve with these?
A simple green salad, roasted vegetables, or a side of guacamole or hummus works well.
Warm crusty bread is also a nice touch if you’re not avoiding gluten.
In Conclusion
Vegan Stuffed Bell Peppers are comforting, colorful, and easy to adapt to your taste. With a simple, hearty filling and a quick bake, they make a dependable weeknight dinner or meal-prep favorite. Keep the flavors bright, the filling balanced, and the peppers tender, and you’ll have a reliable dish that satisfies every time.
Simple ingredients, real comfort, and a plate full of color—what’s not to love?
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