These vegan stuffed peppers combine curried rice with veggies, soy protein (or chickpeas), and a cheesy topping. The result is a hearty, healthy, protein-dense meal. Super versatile, gluten-free, dairy-free, low-fat, and ready in 50 minutes – these meatless stuffed peppers will become a family favorite!
Veggie Stuffed Bell Peppers with Curried Rice
Vegan stuffed peppers have it all. They’re packed with nutrients, protein, flavor, and color. More so, they make for a hearty meal yet are light enough to enjoy year-round. Plus, the prep takes no time at all, and these stuffed peppers are super versatile!
I love simple ‘stuffed’ dishes like chickpea zucchini boats, lentil eggplant, potato skins, stuffed potato cakes, and these veggie stuffed bell peppers. You get an all-in-one meal that’s readily portioned, usually transportable, and -in this case- super meal prep friendly (both for fridge and freezer)!
While tons of stuffed pepper recipes are either Italian (stuffed with sausage and cheese) or Mexican (with beef and cheese), these meatless stuffed peppers combine rice and soy (optionally chickpeas) with a slightly curried sauce that’s made extra creamy with the addition of a special ingredient—peanut butter! (Nut-free option also listed!).
Versatile Vegan Dinner Recipe
There’s no need to over-complicate the filling either, though it’s super versatile based on what’s in season (and your pantry). Swap out the grain, veggies, up the spice, substitute the textured soy, etc. If you’ve never cooked with TVP before, now is the chance to dive right into this protein-dense vegan ‘meat’ alternative.
Textured vegetable protein (TVP) is something I keep stocked in my pantry for all sorts of vegan meals (including this vegan Geschnetzeltes, loaded nacho fries, goulash, and peanut butter noodles). It’s a dehydrated soy product with a very neutral flavor that can be reconstituted and will soak up the dish’s flavors around it for a high-protein, flavorful addition to any vegan meal. Prefer a soy-free option? Then chickpeas also work wonderfully.
Either way, these vegan stuffed peppers are made up of just a handful of fresh ingredients and several pantry staples for a budget-friendly, flavor-packed meal!
The Ingredients
- Bell Peppers: You need 4 bell peppers to stuff (colors of your choice; red, orange, yellow, green) and an additional ½ cup chopped bell pepper for the filling.
- Rice: Use any pre-cooked rice; white, brown, basmati, etc. You need 2 cups of cooked rice. You could also substitute the rice for another grain like quinoa, couscous, etc.
- Protein: Choose from textured vegetable protein aka TVP (or the vegan ‘mince’ of your choice) or chickpeas. Tempeh or mushrooms (sautéed) would also work.
- Coconut milk: I used light canned coconut milk. Alternatively, use regular dairy-free milk, though coconut milk is creamier/ richer.
- Tomatoes: I used tinned crushed tomatoes, which are ‘juicier’ for the sauce.
- Aromatics: This vegan stuffed bell peppers recipe uses a combination of onion and garlic; adjust the amount to preference.
- Oil: Any neutral cooking oil will work—sesame oil, coconut oil, avocado oil, etc.
- Peanut butter: This may seem odd, but the richness/creaminess and flavor it adds are delicious. You can alternatively use another nut butter. For a nut-free alternative, use sunflower seed butter.
- Seasonings: I used a combination of curry powder, smoked paprika, and salt & pepper.
- Cheese: I used my homemade vegan cheese sauce. Alternatively, you can use your favorite melty vegan cheese.
- Chives: to garnish. Parsley would also work.
Optional add-ins and recipe variations:
- More vegetables: These vegan stuffed peppers are super versatile for what veggies you include instead. Instead of chopped peppers (or alongside), you could add mushrooms, zucchini, spinach, corn, broccoli, or any number of veggies you love.
- Low–carb: For a low-carb version of these veggie stuffed peppers, swap out the rice for cauliflower rice or broccoli rice.
- Spice: If you like your food with a kick, add a pinch (or more) of red pepper flakes, chili/cayenne powder, or even add some hot sauce to the filling mixture.
- Nutritional yeast: To add further depth of flavor (slightly cheesy, nutty, umami flavor) to the meatless stuffed peppers filling, add 1-2 tbsp nutritional yeast (or more—to taste).
- Nuts: adding some lightly toasted crushed walnuts or pine nuts to the top (or inside), these vegetarian stuffed peppers help to boost healthy fats and add a crunchy texture to the stuffed capsicum.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Vegan Stuffed Peppers
- First, cook your favorite rice according to their package instructions.
If you don’t want it to go too mushy in the vegan stuffed bell peppers, cook it 1-2 minutes less than usual.
- Then finely chop the veggies (onion, garlic, and ½ cup bell pepper), and prepare the textured soy protein (if using it, otherwise skip this step). Next, soak 1 cup of the TVP with equal amounts of hot water or vegetable broth and leave to soak for 10 minutes. During this time, the TVP should fluff up and absorb the liquid. Then drain the excess liquid thoroughly.
- Next, prepare the bell peppers. Use a small, sharp knife to remove the ‘lids’ from each pepper and discard the seeds within.
- Cook the filling: Preheat the oven to 190C/375F. Meanwhile, heat the oil in a large skillet. Once hot, add the TVP (or chickpeas), onion, and garlic. Sauté over medium heat for 4-5 minutes. Then add the chopped bell peppers, crushed tomatoes, soy sauce, peanut butter, spices, salt and pepper, and coconut milk. Combine, then allow the mixture to simmer for 5 minutes over medium-low, stirring occasionally.
- Add the cooked rice to the skillet and stir well. Give the mixture a taste and adjust any of the spices/seasonings to preference. Then turn off the heat.
- Spoon the rice mixture into the 4 peppers, then top with the vegan cheese sauce (or your favorite cheese). Bake the stuffed capsicum in the oven for between 30-45 minutes, until tender and bubbling on top.
You’re likely to have a little leftover rice/veggie mixture – you can save this in the fridge and enjoy as-is, or freeze it for another time.
How To Serve?
Enjoy a vegan stuffed bell pepper alone or “beef up” the meal with the addition of garlic bread (or naan), a side salad (either a leafy one like fattoush or even a dish like this creamy cucumber salad), or roasted/grilled veggies (or even hash browns)!
How to Make Ahead and Store
Make ahead: You can prepare the filling 1-2 days in advance, then add to the peppers and bake when ready.
Store: Store any leftover peppers covered in the refrigerator for between 4-5 days.
Freeze: Allow the vegan stuffed bell peppers to cool entirely, then transfer to a tray and freeze until solid before transferring to an airtight container and storing for up to 3 months. Allow them to thaw in the fridge before reheating.
Reheat: You can reheat the stuffed peppers either in the oven (at 350F/180C for 15-20 minutes) or in the microwave, sliced in half, and placed flat on a plate for between 3-5 minutes. I recommend checking every 30-40 seconds.
Recipe Notes and FAQs
- To bake as pepper halves: Instead of whole vegetarian stuffed peppers, you can slice the peppers in half lengthwise, remove the seeds, and stuff them that way. To do so, I recommend baking the peppers for 30 minutes covered with foil, then remove the foil for the rest of the baking time.
- If you prefer more charred/caramelized peppers, pre-cook the peppers slightly before adding the filling. Either pre-roast the peppers until they’re slightly tender and browned, OR place under the broiler. Then fill with the stuffing and bake as written.
- Can I grill the veggie stuffed peppers? I haven’t tried, but that should be possible. To grill whole peppers, I recommend using kitchen string to secure the lid (or slice in half lengthwise and then secure with string), then add to the grill over moderate heat for a few minutes per side (3-5 minutes per side). To avoid the peppers becoming too charred or falling apart, you can wrap them in foil to cook on the grill (from the beginning or halfway) if you notice them becoming too dark.
More Hearty Vegan Meals
- Roasted Red Pepper Pasta
- Vegan Gyros
- Black Bean Quesadillas
- Curried Cauliflower Casserole
- Vegetable Chop Suey
- Chickpea Eggplant Curry
- Vegan Meatballs and Gravy
If you try this vegan stuffed peppers recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
Vegan Stuffed Bell Peppers
Ingredients
- 4 bell peppers (color of choice)
- 2 cups cooked rice of choice
- 1 cup textured vegetable protein (TVP) or cooked chickpeas
- 1/2 cup light coconut milk
- 1/2 cup chopped bell peppers (any color you like)
- 4 tbsp crushed tomatoes
- 1 medium-sized onion chopped
- 2 cloves garlic minced
- 2 tbsp soy sauce GF (or tamari or coconut aminos)
- 1 tbsp oil (e.g. sesame oil or coconut oil)
- 1 tbsp peanut butter
- 1/2 tbsp curry powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Vegan cheese sauce (or your favorite vegan cheese) to taste
- Chopped chives to taste
Instructions
- You can watch the video in the post for visual instructions.Cook your favorite rice according to packaging instructions. You will need 2 cups of cooked rice for this recipe (this is about 2/3 cup of dry rice).
- Next, soak 1 cup of the TVP with equal amounts of hot water or vegetable broth and leave to soak for 10 minutes. During this time, the TVP will fluff up and absorb most of the liquid. Then drain the excess liquid thoroughly.Skip this step if you are going to use cooked chickpeas.
- Preheat the oven to 190 degrees C (about 375 degrees F).With a knife, carefully remove the "lids" of the 4 bell peppers and also discard all the seeds.
- Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat.
- Add the chopped 1/2 cup bell peppers, crushed tomatoes, soy sauce, peanut butter, spices (curry, smoked paprika), salt/pepper to taste, and coconut milk to the skillet, and let simmer for about 5 minutes on low-medium heat. Stir occasionally.
- Now add the cooked rice and check if the mixture needs more salt/pepper/spices.
- Fill the 4 peppers with the rice/veggie mixture, add your favorite vegan cheese to taste, or make my easy vegan cheese sauce. Bake in the oven for about 30-45 minutes.
- You will probably have some rice/veggie mixture leftovers, which you can store covered in the fridge for a few days. Enjoy!
Notes
- Recipe serves 4. Nutrition facts are for 1 serving.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
This was unbelievably delicious my non vegan partner was raving on about how good it was!!!
So happy you both loved it, Amber. Thanks for your feedback! 🙂
Hi Ela,
I know I say this every-time
I make one of your amazing recipes and this is no different.. love love love these peppers.. my non vegan friends and family loved them as well.. easy to make and the flavor wow!!!
Hi Harold, that makes me so happy, thanks for letting me know! 🙂
My boyfriend and I bought a bunch of peppers to make stuffed peppers. I found your recipe and thought it sounded the best. Instead of the soy I used crumbled tofu. Let me tell you those were the best stuffed peppers we’ve had ever. I also roasted cauliflower with it on the side. The vegan cheese sauce was also super delicious! I made it first and kept snacking on it with chips
That’s awesome, Kara! I am so glad you liked the recipes. 🙂
OMG OMG OMG amazing! And the leftover filling mixture was enjoyed right with a spoon. I added diced tomatoes cause I had some from the garden. Was scared of the peanut butter, coconut aminos and coconut milk combo invading my saute pan, but such a new taste for my mouth and loved it. My son who isn’t vegan (and honestly I just dabble) was over the moon tasting it! Thank you so much. Always look forward to your newsletter with tasty surprises!
Yay, thanks for your awesome feedback, Jackie! So happy you and your son loved the dish. 🙂
Soooo good Ela, love that it was not your typical flavours. I may post in my stories but my pic is not so fab (bbq issue) I mixed quinoa and basmati as I had it ready. I added peas and some spinach because why not…… as I didn’t have as much extra peppers 🫑 I didn’t stand my peppers and cut in half because my peppers weren’t so standable!!! My huz said I can make again next week and said the left over can be cut in his lunch 😂 Thank you again 🙏🏽
You are very welcome, Denise! I am so glad you liked the dish. 🙂
Delish. I usually make pepprs with a tomato sauce . This was a nice change and both husband and I liked the recipe.
Hi Sherri, I am so glad you both liked it! Thanks for your feedback. 🙂
This was fantastic! My husband usually finds stuffed peppers bland, but not this dish-gobbled it right up. Thanks!
That’s awesome! Happy he liked it. Thanks for your feedback, Erin. 🙂
Can I freeze the leftover mixture? I used chickpeas vs soy.
We love this recipe in our house
Yes, that’s totally fine. I so glad you love this recipe. 🙂
I don’t like coconut milk.can I just use regular vegan milk instead?
Yes, that’s fine. It will taste less rich though since coconut milk contains more fat. 🙂
Hey Ella!
I just want to thank you for all your amazing recipes!! You literally have the BEST vegan recipes on earth my friend and I refer to you as ‘the queen!’ 😀
I made these peppers so many times (with chickpeas and burghul wheat) and we love them! I’m having guests over and was wondering what sides do you think goes with this?
Thank you – stay awesome! <3
Hi Marina, thanks so much for your compliments!
You could serve it with A Creamy Cucumber Salador or with Vegan Hash Browns. Check out my other side dishes here: https://elavegan.com/category/sides 🙂
Me and my boyfriend love these. They have become a staple in our kitchen, so delicious!
That’s wonderful, Hayley! I am so glad you and your boyfriend love them. Thanks for your feedback. 🙂
These stuffed peppers are delicious. I used the cheese sauce in the recipe, but had to substitute cornstarch for the tapioca flour. New family favourites . Thank you !
So happy you loved the recipe, Elaine! Thanks for your feedback. 🙂
Super delicious as usual! I’m so glad that I found your blog, makes it very easy to eat plantbased 🙂 thanks for all the great recipes
Very glad you liked the recipe, Anica! 🙂
Wow…just wow!!! We loved it. This will be something I make when I find peppers on sale!! I always soak in veg broth and my spices to increase flavors. I also use Taiwanese vegan beef slices and chop them up.
I have also just made this and served over rice in a pinch with time. Add some broth to make it more saucy.
That’s awesome, Suz! I am so glad you enjoyed it. 🙂
Had it for the first time today. Really great, we’ll have it again for sure. Thanks a lot?
Yay, sounds amazing, Tina. Thanks for your great feedback! 🙂
Has anyone tried making this in their Instant Pot?
Thank you, I really will try this very nice recipe, I would use Portobello or Cremini mushrooms as a substitute for the textured soy protein, it really gives that meaty texture.
Awesome! I hope you will like it. 🙂
Cooked this for my family (they aren’t vegan) but they absolutely loved it!! This is a small dish but it’s so filling and healthy!! My mum even said she’d rather eat this and not the meat version!! Thank you for this recipe it’s amazing and keep making more!!
Aww, that’s awesome! So happy you both loved it! 🙂
These were absolute heaven even with all of my substitutions! I was even able to prepare this on two crutches for a broken foot! What a wonderful healing meal!
Amazing! Thanks a lot for your great feedback, Lisa! 🙂
Looks so yummy. I just don’t know What to use if you can’t use peanuts?almond butter ?
Yes, any other nut/seed butter will be fine. 🙂
Can I ask, why the peanut butter??
It adds a nice flavor! 🙂
Can you post that in German too? I dont unterstand a lot of these text
Das Rezept ist doch auch auf Deutsch. Du musst einfach nur auf “Read in Deutsch” klicken. 😉
Hier der Link: https://elavegan.com/de/gefuellte-paprikas-vegan-glutenfrei/
This sounds wonderful! I grew up eating a potato stuffed version (popular North Indian recipe) and it used to be my favorite thing to eat as a child. Can’t wait to try this. Thank you!
Thank you, Monika! You should definitely give them a try. The flavor of cooked peppers is absolutely delicious. 🙂
If using chickpeas do I just add them in step 4?
Yes, that is correct, Leslie! 🙂
I tried this recipe yesterday and I loved it, I just changed rice for quinoa because I wanted to know if it could work, and it was goooood, very tasty, I made it with the cheese sauce from this blog too. On the side I put roasted Brussels sprouts, thank you Ela ❤️
Thank you, Valeria. I am glad you loved my recipe ❤️
Just made these ^_^, the veggies mixture is delicious. Thank you for sharing ❤️
So glad to hear you liked my recipe, Natasha 🙂 Thanks for your great feedback ❤️
It just snowed here today so these look like the perfect cozy dish to make! Looks delicious Ela!
Thank you very much, Jess. Stay warm my dear 😀
Souper
One of each color! What a pretty meal in addition to sounding super delish. And a big YES to cheese sauce in the filling and on top. I love that you gave so many options to customize too???? I’m kinda with you, veggies filled with more veggies and tons of flavor is the best!
Thanks, Natalie! I am so glad you like my colorful peppers. I hope you are having a wonderful weekend 🙂
I love stuffed peppers so much! I think peppers taste more flavorful when they’re roasted ????
And I like the filling you made. Sounds like a great recipe ????
Thank you very much, Bianca! I love peppers and I agree they are even more flavorful when they’re roasted. Thanks for your compliment ????