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Vegan Stuffed Peppers (Capsicum) | Healthy Recipe

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These vegan stuffed 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.

4 vegan stuffed peppers with plant-based cheese, rice, textured soy protein and veggiesHealthy 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!

One skillet with rice, textured soy protein and vegetables to make stuffed capsicumIngredients Of The Vegan Stuffed Peppers

I stuffed the capsicums 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 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.

4 stuffed capsicum with rice, soy protein, vegetables, and vegan cheeseThese Vegan Stuffed Capsicums Are:

  • Gluten-free
  • Flavorful
  • Rich
  • A great comfort food
  • Protein-rich
  • Dairy-free
  • Plant-based
  • Easy to make

4 vegan stuffed peppers with plant-based cheese, rice, textured soy protein and healthy veggiesSubstitute 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 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.

4 capsicum with vegan cheese and gluten-free ingredients

These vegan stuffed peppers are filled with healthy ingredients and are rich in protein. The recipe is gluten-free, plant-based, easy to make and very tasty
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4.88 from 8 votes

Vegan stuffed peppers

These vegan stuffed peppers are filled with healthy ingredients and are rich in protein. The recipe is gluten-free, plant-based, easy to make and very tasty. Perfect for a vegan dinner or lunch.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Spanish
Keyword: capsicum, peppers, stuffed, vegan
Servings: 4
Calories: 330kcal
Author: Ela

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 Facts
Vegan stuffed peppers
Amount Per Serving
Calories 330 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Total Carbohydrates 39.5g 13%
Dietary Fiber 5.8g 23%
Sugars 10.7g
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 330kcal | Carbohydrates: 39.5g | Protein: 16g | Fat: 9g | Fiber: 5.8g | Sugar: 10.7g

If you are using Pinterest, feel free to pin the following photo:

Pinterest collage of vegan stuffed peppers with plant-based cheese, rice, textured soy protein and healthy veggies

Reader Interactions

Comments

    • Ela says

      March 4, 2018 at 12:06 pm

      Thank you very much, Bianca! I love peppers and I agree they are even more flavorful when they’re roasted. Thanks for your compliment ????

      Reply

  2. Natalie | Feasting on Fruit says

    March 3, 2018 at 7:49 pm

    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!

    Reply

  6. Valeria says

    April 24, 2018 at 2:50 pm

    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 ????????❤️

    Reply

  8. Monika says

    August 15, 2018 at 10:02 am

    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!

    Reply

  12. Anna says

    April 10, 2019 at 10:53 pm

    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!!

    Reply

  13. Anne says

    April 14, 2019 at 2:00 am

    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.

    Reply

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