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Vegan stuffed peppers | a healthy & gluten-free recipe
Is there something more amazing than stuffed veggies?! Probably yes, however, I seriously LOVE stuffed peppers. My parents often made this dish when I was a kid and it was one of my favorites. Now I make my own vegan stuffed peppers and always get very excited when I prepare them because I think of the good old times.
These vegan stuffed peppers contain rice, veggies, fragrant spices and plant-based cheese. This meal is flavorful, rich in taste and perfect for lunch or dinner. It is furthermore plant-based, gluten-free, healthy and super easy to make. Are you hungry already? Ok, so let’s start!
Vegan stuffed pepper filled with healthy ingredients
I stuffed my peppers with rice, textured soy protein, chopped bell peppers, onions, crushed tomatoes, and garlic. You can also add more veggies like mushrooms, zucchini, or any other veggies which you love.
Top your vegan stuffed peppers with any plant-based cheese of choice or make my easy vegan cheese sauce which is done in 3 minutes only. I simply poured some of the cheese sauce over the peppers before I cooked them in the oven. And later I decided to pour a little bit more on top because it’s so delicious lol.
These vegan stuffed peppers are:
- Gluten-free
- Flavorful
- Rich
- A great comfort food
- Protein-rich
- Dairy-free
- Plant-based
- Easy to make
Substitute for textured soy protein
I have included textured soy protein because it adds a great texture, and of course, plant-based protein to the dish. However, if you want to avoid soy, you can also use chickpeas or beans instead. Chickpeas are delicious with every savory meal and I love to add them to various dishes, like this VEGAN CHICKPEA CURRY for example.
Should you recreate my vegan stuffed peppers, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
Vegan stuffed peppers
Ingredients
- 4 bell peppers
- 2 cups cooked rice of choice
- 1 cup textured soy protein or 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 (wheat-free if GF)
- 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
- Cook your favorite rice according to packaging instructions. You will need 2 cups of cooked rice for this recipe
- Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). The TVP will begin to fluff and absorb all the liquid
- 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, and cook in the oven at 190 degrees C (about 375 degrees F) for about 30-45 minutes. You will probably have some leftovers of the rice/veggie mixture
- Enjoy your stuffed vegan peppers!
If you are using Pinterest, feel free to pin the following photo:
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 😍
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 🙂
Souper
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 😀
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 ❤️
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 ❤️
If using chickpeas do I just add them in step 4?
Yes, that is correct, Leslie! 🙂
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. 🙂
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/
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. 🙂