Vegan Stuffed Peppers! My vegetarian take on Mom’s classic meat stuffed peppers recipe. Bell peppers filled with vegan ground beef, rice, veggies then baked until tender in tomato sauce. Ultimate easy comfort food family meal. Perfect any night. Gluten free
There is no lentils, black beans, mushrooms needed -hey unless you want to add them of course!😊
Ok wait until you taste these stuffed vegan peppers! Absolutely delicious, healthy, dairy free and so easy to make with little prep time and a few simple ingredients!
This vegetarian stuffed peppers recipe is based on my Mother in laws old school Italian stuffed peppers made with hamburger or sausage. I used impossible burger instead for the juicy meaty filling and added some fried cabbage for incredible flavour along with rice, seasonings, etc... Simmer in a flavourful tomato vegetable broth and you have a masterpiece everyone will love.
Seriously these stuffed peppers are really good!!
I've already made three impossible recipes: vegan meatballs , meatloaf, and cabbage rolls all totally delicious with this wonderful plant based product! That tastes so real!
No vegan cheese, sour cream or nutritional yeast needed these stuffed bell peppers are incredibly flavourful as is!
My husband and I enjoyed this recipe last night served with mashed potatoes, green peas and green salad. Awesome dinner! We were stuffed! He says they would fool any carnivore and of course for vegetarians it's a true delight!
Jump to:
Ingredients:
I've included a few substitutions for some of the ingredients listed below
- bell peppers (capsium): any colour you want, red bell peppers, yellow.. yes even green peppers!
- vegan ground beef: I used impossible burger. Have not tested with beyond meat, garden, lightlife etc.
- rice: I always use white rice but can sub brown rice or even quinoa!
- cabbage: a must for flavour! gives the recipe a cabbage roll vibe - tasty tasty!
- onions and fresh garlic
- tomatoes: a mix of tomato sauce and canned diced tomatoes were used
- brown sugar and balsamic vinegar: adds perfect sweet and tart flavour to tomato sauce. Can sub red wine vinegar
- spices: Italian seasoning, fennel, garlic and onion, salt and pepper
How to make vegan stuffed peppers:
Equipment needed: 9x13 casserole dish must be at least 3 inches or more deep. I use my lasagna pan.
- Preheat oven to 325° For tomato sauce: mix sauce ingredients in the baking dish. Set aside.
- For ‘meat’ filling: Fry onions and cabbage in a skillet over medium heat with the oil and a pinch of salt and pepper for 7 minutes or so until browning and softening. Stir in garlic and cook for a minute. Remove to a plate too cool.
- In a mixing bowl add vegan ground beef, cold cooked rice, onion and cabbage mixture, fennel, Italian seasoning and salt. Mix well. I usually mix by hand. Set aside
- For peppers: while veggies are cooking slice the tops off peppers about ¼ inch. Remove seeds and white membranes ( reserve tops for another recipe )
- Assemble: Stuff the peppers with meat filling. Place in baking dish on top of sauce. Cover tightly with tin foil and bake for 1 hour and 30 minutes. Remove from oven, uncover. Let sit for 10 minutes or so before serving. Enjoy! Lovely with a side of mashed potatoes, rice or pasta, green peas and a simple salad! For full recipe ingredients and instructions see recipe card below
*I don’t top the peppers with cheese I find them to be extremely flavourful as is but feel free to add vegan cheese and or parmesan if desired
FAQ:
What to serve with stuffed peppers?
- I enjoy eating stuffed peppers with a side of mashed potatoes, pasta, perogies and sour cream or rice some green peas or any other veggies you like; roasted vegetables, asparagus, etc,… all good choices and a simple salad to complete the meal!
Do you have to boil peppers before stuffing them?
- It depends on the recipe. I cook my vegan stuffed peppers low and slow in the oven so there is no need to pre boil them. They come out perfect every time
Should you cook the 'meat' before stuffing peppers?
- Some recipes do. I find the texture is much better when the 'meat' is added to the peppers uncooked. The filling is denser and won’t fall apart. Pack in the meat filling so there are no spaces in bottom of peppers
Why are my stuffed peppers watery?
- Make sure to pre cook your rice and leave the 'meat' uncooked when stuffing the peppers. The filling will expand as it cooks giving a pleasant texture and a filling that is firm, holds together and is not watery.
Are stuffed peppers Italian or Mexican?
- Either or! There are a lot of recipes for both. My recipe has Italian flavours
Can stuffed peppers be frozen?
- Store covered in fridge for 3-5 days or leftovers can be frozen up to 2 -3 months. Place them snuggly in a freezer safe dish. I usually use tupperware type container.
Pro tips:
- If you’re worried the filling isn’t seasoned correctly. Fry up a little patty (1 tablespoon) to taste test and adjust spices if needed.
- If peppers won't stay upright trim a little off bottom, so bottom lies flat
- Pack in the meat filling so there are no spaces in bottom of peppers
- Wrap dish tightly with foil so steam stays in.
This stuffed pepper recipe is..
- vegan
- gluten free
- super duper tasty
- healthy
- simple to prepare
- flavour packed
- kid friendly
- meat eater approved
- great family meal
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
More vegan comfort food classics..
- Absolute Best Vegan Cabbage Rolls!
- Hearty Vegetable Stew (Slow Cooker Option)
- Vegan Baked Ziti Ever!
- Vegan Hamburger Helper
- Best Vegan Bolognese Sauce Ever!
- Vegan Shepherd's Pie
- Best Vegan Meatloaf Recipe!
- Baked Vegan Mac and Cheese
- Vegan Alfredo Sauce
- Vegan Haluski (Cabbage And Noodles)
- Vegan Lasagna!
Vegan Stuffed Peppers
- Total Time: 1 hour 50 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
Vegan Stuffed Peppers! My vegetarian take on mom’s classic meat stuffed peppers recipe. Bell peppers filled with vegan ground beef, rice, veggies then baked until tender in tomato sauce. Ultimate easy comfort food family meal. Perfect any night. Gluten free
Ingredients
- 6 bell peppers, any colour
For sauce:
- 1 (398 ml/14 oz) can tomato sauce
- 1 (398 ml/14 oz can diced tomatoes, could use roasted tomatoes
- 1 and ½ tablespoons brown sugar, packed
- 1 tablespoon balsamic vinegar
- ½ teaspoon each granulated garlic and onion (powder)
For filling:
- 1 and ½ packages (510 g total) impossible burger ground beef
- 1 cup rice, cooked and cooled, white or brown rice (could sub quinoa)
- 1 medium- large yellow onion, diced
- 2 cups shredded green cabbage (thinly sliced and chopped)
- 3 cloves garlic, chopped
- 2 tablespoons oil, I use grapeseed or olive oil
- 1 and ½ teaspoons salt
- ½ teaspoon Italian seasoning
- ½ teaspoon ground fennel
Instructions
Equipment needed: 9x13 casserole dish must be at least 3 inches or more deep. I use my lasagna pan.
- Preheat oven to 325°
- For tomato sauce: mix sauce ingredients in the baking dish. Set aside.
- For ‘meat’ filling: Fry onions and cabbage in a skillet over medium heat with the oil and a pinch of salt and pepper for 7 minutes or so until browning and softening. Stir in garlic and cook for a minute. Remove to a plate too cool.
- In a mixing bowl add vegan ground beef, cold cooked rice, onion and cabbage mixture, fennel, Italian seasoning and salt. Mix well. I usually mix by hand. Set aside
- For peppers: while veggies are cooking slice the tops off peppers about ¼ inch. Remove seeds and white membranes ( reserve tops for another recipe )
- Assemble: Stuff the peppers with meat filling. Place in baking dish on top of sauce. Season with salt and pepper. Cover tightly with tin foil and bake for 1 hour and 30 minutes. Remove from oven, uncover. Let sit for 10 minutes or so before serving. Enjoy! Lovely with a side of mashed potatoes, rice or pasta, green peas and a simple salad! For FAQ, Tips, serving suggestions and step by step photos see above post🔼
I don’t top the peppers with cheese I find them to be extremely flavourful as is but feel free to add vegan cheese and or parmesan if desired
Notes
- Pack in the meat filling so there are no spaces in bottom of peppers
- To store and freeze: keep covered in fridge for 3-5 days or leftovers can be frozen up to 2 -3 months. Place them snuggly in a freezer safe dish. I usually use tupperware type container.
- Have not tested stuffed peppers with beyond meat, gardien or litelife
- Prep Time: 20 Minutes
- Cook Time: 90 Minutes
- Category: Mains, Gluten free, Vegan Holiday Recipes
- Method: Bake / Oven
- Cuisine: Italian, American, Canadian
Keywords: vegan stuffed peppers, stuffed vegan peppers,
Coretta M
Made these two nights ago. Very yummy!
Verna Rindler
So glad you enjoyed the stuffed peppers. Feel free to leave a star rating it is really helpful 🙂
Cheri Robinson
These stuffed peppers were so simole and so good. Love the cabbage and onions! Next time I might try adding diced potatoes rather than rice.
★★★★★
Verna
Glad you enjoyed them Cheri thanks for your feedback. I bet potatoes would be tasty!!
Rita
I made these on the weekend ! Very tasty and even better the next day !
★★★★★
Verna
Thanks so much!