Vegan stuffed peppers, simple, tasty, and made with only 9 ingredients. They’re gluten-free, healthy, and absolutely delicious.
I’m absolutely in LOVE with these vegan stuffed peppers! They are so beautifully colorful, as well as delicious, nutritious, and super easy to prepare. This recipe contains simple and affordable ingredients and it makes the perfect side dish or appetizer.
Besides, you can customize it with your favorite toppings, spices, or herbs. I usually make it at least once a week, because these peppers are extremely easy to prepare, versatile, and healthy. I hope you enjoy them as much as I do!
Vegan stuffed peppers recipe – Short video
How to make vegan stuffed peppers – Step by step
- Preheat the oven to 350ºF or 180ºC.
- Place the peppers onto a lined baking sheet (photo 1) and bake for 20 minutes.
- Mix all the remaining ingredients in a large mixing bowl until well combined (photo 2).
- Stuff halved peppers with the mixture (photo 3) and bake for another 15 minutes.
- Top with optional vegan shredded cheese (photo 4) and bake for another 5 to 10 minutes.
- Serve the vegan stuffed peppers with your favorite toppings.
Ingredients and tips
- Bell peppers: any type of bell pepper is okay. Keep in mind that you may need more or fewer of them depending on their size.
- Cooked rice: I used white rice, but any type of rice will work. You could even use other grains like quinoa or millet.
- Canned or cooked kidney beans: any type of canned or cooked legumes will do.
- Salsa: store-bought salsa is a good choice, but homemade salsa is amazing and so inexpensive and easy to make!
- Corn kernels: you can use canned, fresh, or frozen corn kernels, but if you use them frozen, keep in mind that you’ll probably need to cook them first.
- Nutritional yeast: it gives this recipe a cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.
- Ground cumin: feel free to add your favorite spices.
- Salt: I used iodized salt, but any other type of salt will do.
- Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought one to be more convenient and also easier to measure with a teaspoon.
- Vegan shredded cheese: this ingredient is completely optional, but it really makes a difference. You could also add other toppings, such as more nutritional yeast, avocado, chopped fresh veggies, chopped fresh herbs like parsley or cilantro, or whatever you have on hand!
- If you want your vegan stuffed peppers to be a part of your main dish, you can serve them with some vegan protein like tempeh or seitan. On the other hand, you can also chop some tempeh bacon or vegan bacon and add it to the filling.
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Vegan Stuffed Peppers
- Prep: 10 mins
- Cook: 40 mins
- Total: 50 mins
- 3 1x
- Side Dish, Appetizer
- Mexican
- Vegan
Servings 3 1x
Vegan stuffed peppers, simple, tasty, and made with only 9 ingredients. They’re gluten-free, healthy, and absolutely delicious.
Ingredients
- 2 to 3 bell peppers, halved, seeds removed
- 3/4 cup cooked rice (120 g)
- 3/4 cup canned or cooked kidney beans (130 g)
- 3/4 cup salsa (200 g)
- 1/4 cup corn kernels (35 g)
- 1/4 cup nutritional yeast (4 tbsp)
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- ½ cup vegan shredded cheese (50 g), optional
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Place the peppers onto a lined baking sheet and bake for 20 minutes.
- Mix all the remaining ingredients in a large mixing bowl until well combined.
- Stuff halved peppers with the mixture and bake for another 15 minutes.
- Top with optional vegan shredded cheese and bake for another 5 to 10 minutes. Cooking time may vary depending on your oven. If you don’t want to add cheese, just bake the stuffed peppers for a total of 20 to 25 minutes.
- Serve them with your favorite toppings or as a side dish to a vegan protein like tempeh or seitan. You can also chop some tempeh bacon or vegan bacon and add it to the filling. I added some chopped cilantro on top.
- Keep them in a sealed container in the fridge for 3-5 days.
Notes
- You may need more or fewer bell peppers depending on their size.
- Feel free to use other grains, legumes, spices, or herbs.
- If you don’t want to use salsa, add some tomato sauce or chopped tomatoes and also some cayenne powder instead.
- If you’re using frozen corn kernels you should cook them first.
- Nutritional info has been calculated without the vegan shredded cheese.
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: 210
- Sugar: 11 g
- Sodium: 613 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 11 g
- Protein: 13 g
Update Notes: This post was originally published in November of 2017, but was republished with new photos, step-by-step instructions, and tips in April of 2021.
I made these last night, and it knocked my socks off!. It was so good, and I don’t even care for stuffed peppers. I am not a rice lover, so i used lentils. I threw in 1/2 c. of Gardein’s ‘loose meat’ for a little extra protein, as I wanted to use it as the main dish. Salad, garlic bread and stuffed peppers and the world was as right as it can get these days. I have never reviewed a recipe before, but this is definitely a KEEPER.
★★★★★
Hi Patricia! Thanks for your kind comment 🙂
Made these today and they were tasty and easy — two good things since turning to vegan eating has been a steep learning curve and often I’m looking for good things to eat that don’t take a lot of preparation. The only changes I made were to add a little chopped scallion to the mix and I had to use half quinoa and half brown rice because that’s what was already cooked and in the freezer. It was a good mix.
★★★★
Hi! I’m glad you liked it 🙂
One of the best things I’ve ever made or eaten. So versatile!
★★★★★
Hi Amy! So glad you liked it 🙂 Have a nice day!
Delicious, love the Mexican taste of this. Can you freeze the leftover mix?
★★★★★
Hi Amy! Thanks a lot 🙂 Yes, you can!
So tasty!!!!!!! I changed the kidney beans for chic peas because I didnt have any in. So easy and quick to make. Will now add this to my weekly dinners. Thank you for sharing this recipe.
★★★★★
Hi Sophie! You’re so welcome 🙂 So glad you enjoyed it!
Loved it , made exactly as ordered, spicy for me, I will get mildersalsa next time
Hi Linda! So glad you liked it 🙂
I left out the salsa and yeast (since I can’t eat tomatoes) and added boca vegan crumbles and follow your heart vegan cheese on top. YUM!!
★★★★★
Hi Sitara! Sounds amazing too 😀
Hi,
Thankyou for sharing with us !
I love peppers and it looks delicious.
Time to try out.
Greetings from another blogger
– Jennifer M. Healthy Language
Hi Jennifer! Hope you like them 😉
Should I drain the beans and corn, both are canned?
Hi Bob! Yes, you should. We used canned beans and corn. Have a nice day!