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These vegan stuffed bell peppers are filled with healthy ingredients such as curry rice, tomatoes, peppers, vegan cheese, and plant-based protein. The recipe is gluten-free, plant-based, easy to make, and very tasty. Stuffed capsicums are perfect for a vegan dinner or lunch.
Healthy Vegan Stuffed Capsicum
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 stuffed capsicums contain rice, veggies, fragrant spices and vegan 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!
Ingredients Of The Vegan Stuffed Bell Peppers
I stuffed the capsicums with the following ingredients:
- Rice
- Textured soy protein
- Chopped peppers
- Onions
- Crushed tomatoes
- Garlic
*Use chickpeas instead of the textured soy protein if you can’t eat soy!
You can also add more veggies like mushrooms, zucchini, or any other veggies which you love.
Top your stuffed bell 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 Bell Peppers Are:
- Gluten-free
- Flavorful
- Rich
- A great comfort food
- Protein-rich
- Low-fat
- 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 these vegan stuffed bell 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.
If you love stuffed vegan meals, definitely also check out the following recipes:
Vegan Stuffed Bell 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!
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:
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 ????