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Square photo of some vegan stuffed peppers

Vegan Stuffed Peppers

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 40 mins
  • Total: 50 mins
  • 3 1x
  • Side Dish, Appetizer
  • Mexican
  • Vegan

Servings 3 1x

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


  • 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


  1. Preheat the oven to 350ºF or 180ºC.
  2. Place the peppers onto a lined baking sheet and bake for 20 minutes.
  3. Mix all the remaining ingredients in a large mixing bowl until well combined.
  4. Stuff halved peppers with the mixture and bake for another 15 minutes.
  5. 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.
  6. 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.
  7. Keep them in a sealed container in the fridge for 3-5 days.


  • 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.


  • 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