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    Home > Recipes > Side Dishes

    Vegan Stuffed Peppers

    Published: Apr 18, 2021 · Modified: Oct 10, 2022 by Iosune · This post may contain affiliate links · 18 Comments

    Jump to Recipe
    Close-up shot of some vegan stuffed peppers with the words vegan stuffed peppers
    Photo of some vegan stuffed peppers with the words vegan stuffed peppers

    Vegan stuffed peppers, simple, tasty, and made with only 9 ingredients. They're gluten-free, healthy, and absolutely delicious.

    Photo of 6 halved vegan stuffed peppers on a plate

    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!

    Contents hide
    1. Vegan stuffed peppers recipe - Short video
    2. How to make vegan stuffed peppers - Step by step
    3. Ingredients and tips
    4. Looking for more side dish recipes?
    5. Did you make this vegan stuffed peppers recipe?
    6. Vegan Stuffed Peppers

    Vegan stuffed peppers recipe - Short video

    How to make vegan stuffed peppers - Step by step

    Step-by-step photos of how to make vegan stuffed peppers
    • 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.

    Looking for more side dish recipes?

    • Breakfast Potatoes
    • Vegetable Tempura
    • Cauliflower Steak
    • Veggie Stir Fry
    • Buffalo Cauliflower Wings
    Close-up shot of some vegan stuffed peppers

    Did you make this vegan stuffed peppers recipe?

    Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    Square photo of some vegan stuffed peppers

    Vegan Stuffed Peppers

    Vegan stuffed peppers, simple, tasty, and made with only 9 ingredients. They're gluten-free, healthy, and absolutely delicious.
    4.78 from 9 votes
    PRINT PIN RATE
    Course: Appetizer, Side Dish
    Cuisine: Mexican
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 3
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 3 bell peppers, halved, seeds removed
    • ¾ cup cooked rice
    • ¾ cup canned or cooked kidney beans
    • ¾ cup salsa
    • ¼ cup corn kernels
    • ¼ cup nutritional yeast
    • 1 teaspoon ground cumin
    • ¼ teaspoon salt
    • â…› teaspoon ground black pepper
    • ½ cup vegan shredded cheese, optional
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    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: 1serving | Calories: 210kcal | Carbohydrates: 27g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 613mg | Fiber: 11g | Sugar: 11g

    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.

    More Vegan Side Dish Recipes

    • Creamy Vegan Mushroom Soup
    • Vegan Chicken Salad
    • Vegan Tofu Ricotta Cheese (4 Ingredients)
    • Vegan Bacon

    Reader Interactions

    Comments

    1. Patricia J McVeigh says

      October 30, 2021 at 12:11 am

      5 stars
      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.

      Reply
      • Iosune Robles says

        November 05, 2021 at 10:52 am

        Hi Patricia! Thanks for your kind comment 🙂

        Reply
    2. Kathe says

      August 23, 2021 at 11:05 pm

      4 stars
      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.

      Reply
      • Iosune Robles says

        August 24, 2021 at 3:46 pm

        Hi! I'm glad you liked it 🙂

        Reply
    3. Amy Hargrove says

      August 09, 2020 at 2:33 pm

      5 stars
      One of the best things I've ever made or eaten. So versatile!

      Reply
      • Iosune Robles says

        August 11, 2020 at 9:56 am

        Hi Amy! So glad you liked it 🙂 Have a nice day!

        Reply
    4. Amy Roose says

      September 21, 2019 at 12:49 am

      5 stars
      Delicious, love the Mexican taste of this. Can you freeze the leftover mix?

      Reply
      • Iosune says

        September 23, 2019 at 1:10 pm

        Hi Amy! Thanks a lot 🙂 Yes, you can!

        Reply
    5. Sophie Ottewill says

      August 28, 2019 at 9:55 pm

      5 stars
      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.

      Reply
      • Iosune says

        September 05, 2019 at 10:54 am

        Hi Sophie! You're so welcome 🙂 So glad you enjoyed it!

        Reply
    6. Linda says

      February 19, 2019 at 7:45 pm

      Loved it , made exactly as ordered, spicy for me, I will get mildersalsa next time

      Reply
      • Iosune says

        February 20, 2019 at 7:56 am

        Hi Linda! So glad you liked it 🙂

        Reply
    7. Sitara says

      April 18, 2018 at 1:20 am

      5 stars
      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!!

      Reply
      • Iosune says

        April 28, 2018 at 5:04 am

        Hi Sitara! Sounds amazing too 😀

        Reply
    8. Jennifer says

      November 15, 2017 at 2:42 pm

      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

      Reply
      • Iosune says

        November 16, 2017 at 9:06 am

        Hi Jennifer! Hope you like them 😉

        Reply
    9. Bob says

      November 03, 2017 at 8:54 pm

      Should I drain the beans and corn, both are canned?

      Reply
      • Iosune says

        November 07, 2017 at 9:45 am

        Hi Bob! Yes, you should. We used canned beans and corn. Have a nice day!

        Reply

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