These classic vegan stuffed peppers are as delicious as they are pretty. Whether you are making a fancy dinner or prepping easy weeknight meals these stuffed peppers are the answer! This recipe is super versatile and will work with any protein like vegan beef crumbles, vegan sausage, lentils, or beans. Use any grain that you wish like quinoa, rice, or couscous! So you can make them different every time!
They are naturally gluten-free and packed with healthy grains and veggies. They freeze well and work great for meal prep!
Jump to:
- ❤️ This recipe is
- 🧾 Ingredients and substitutions
- 🥄 Instructions
- 🍲 How to make in a slow cooker
- 🍞 How to make them low-carb
- 🌶️ Mini stuffed pepper bites
- 🌽 Mexican-style
- 🥘 Unstuffed pepper casserole
- 🎃 Pepper jack-o-lanterns...
- 🥡 Storage, freezing, and reheating
- 🍴 Meal prep
- 🌟 More vegan Italian style dishes
❤️ This recipe is
- easy to make!
- easily made free of dairy, gluten, soy, and nuts.
- super versatile so you can substitute whatever you have.
- great for meal prep!
- easy to turn into an easy kid-friendly casserole
- able to be cooked in your slow cooker.
🧾 Ingredients and substitutions
- Bell Peppers - any color you like will work.
- A Vegan Protein - I like to use my homemade vegan Italian sausage or my vegan sausage crumbles recipe made with TVP (triple the recipe to equal 2 cups), but it's also delicious with vegan ground beef, Beyond Beef crumbles, vegan Soyrizo, vegan Italian sausage cut into small pieces, cooked lentils, or beans.
- A Grain - I usually use cooked short grain brown rice or quinoa, but you can also use any type of rice, millet, or small pasta like orzo or couscous.
- Onion - for flavor. (optional, but recommended).
- Italian Herbs - for flavor. You can also omit the Italian Herbs and replace it with taco seasoning to make Mexican-style stuffed peppers.
- Olive Oil - to saute the onion and veggies in.
- Veggies - you can add about 1 cup of finely chopped veggies to the pepper stuffing. (optional) Peppers, mushrooms, zucchini, and carrots all work well to give it more flavor and nutrients.
- Tomato Sauce - for moisture and flavor. You can use your favorite spaghetti sauce from a jar or make your own with my roasted tomato sauce recipe.
- Vegan Cheese - to mix in with the filling and to sprinkle on top. You can use your favorite vegan cheese or try the melty version of my homemade vegan mozzarella.
- Salt - for flavor.
🥄 Instructions
- Preheat the oven to 375° F.
- Wash the peppers and cut off the top inch of the pepper and stem and clean out the seeds and white membrane left inside the pepper.
- Dice the cut tops of the peppers into small pieces.
- Dice onion and fry it in some olive oil and a sprinkle of salt for about 3-5 minutes over low heat.
- Turn up the heat to medium and add the diced pepper tops and Italian herb seasoning then cook for about 3 more minutes.
- Add the protein of choice, like "beef" crumbles, vegan Italian sausage, beans, or cooked lentils, and saute for a few more minutes.
- Add a grain of choice like rice, quinoa, or couscous and stir well.
- Pour in a jar of spaghetti sauce to the cooked veggies and protein.
- Add 1 cup vegan cheese and stir well.
- Arrange your peppers in a baking dish and fill with the mixture.
- Top with remaining vegan cheese.
- Cover your dish with foil or a lid and bake covered for 35 minutes.
- Take out of the oven and take off the foil, then put back in the oven for 10 more minutes.
🍲 How to make in a slow cooker
- Follow steps 1 -9 the same as you did for a traditional stuffed pepper.
- Pour 1 cup of vegetable broth in the slow cooker.
- Arrange your peppers in your crock-pot/slow cooker and fill peppers with the stuffed pepper mixture.
- Top with vegan cheese and set to low and cook for 4 1/2 - 5 1/2 hours until peppers are soft.
🍞 How to make them low-carb
A simple swap out the grain for riced cauliflower for a delicious low-carb, low-calorie, healthy alternative.
🌶️ Mini stuffed pepper bites
This recipe works great for an appetizer too! To make a mini version of this recipe, cut the recipe in half (you will not need nearly as much filling) and use the mini multi-colored peppers.
- Cut the tops off of these small peppers then cut them in half and remove any seeds and white membrane.
- Place on a cookie sheet and spoon on the pepper filling and top with vegan cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake again for about 8 minutes.
- Allow cooling for about 15 minutes before serving as finger food.
🌽 Mexican-style
You can easily change this dish from an Italian style dish to a spicy Mexican style dish by swapping out a few ingredients. Simply use taco seasoning or a combo of chili powder and cumin in place of the Italian seasoning. You can also use 3 cups of salsa, or diced tomatoes instead of the jar of spaghetti sauce. Mexican stuffed peppers are also delicious with Soyrizo or beans and added corn or zucchini squash (about 1 cup). You can also use my homemade vegan cheddar cheese in place of vegan mozzarella!
🥘 Unstuffed pepper casserole
My kids don't like the big whole pepper very much. It's just a little too much pepper at once I think. They do, however, love stuffed pepper casserole. To make it into a casserole, chop up 2 whole bell peppers into tiny pieces and toss them into the stuffed pepper mixture. Then pour the stuffing mixture into a casserole dish, top with vegan cheese, and bake the whole thing for 45 minutes at 375° F until bubbly. My kids devour it and never even notice the peppers in it! (It tastes a lot like lasagna, but much faster and easier to make)!
🎃 Pepper jack-o-lanterns...
Make these for a fun Halloween dish or even Thanksgiving! Simply use orange peppers then cut the tops like you would the top of a jack-o-lantern. Then take a little knife and clean out the seeds and membrane, then carve out a face on the pepper. Fill with the stuffing and place the stem back on top and bake. For Thanksgiving pumpkin peppers, do the same thing, just don't carve a face in it.
🥡 Storage, freezing, and reheating
Refrigerator: These vegan stuffed peppers will keep well in the fridge for 3 - 5 days in a sealed container.
Freezing: You can either freeze them before or after baking. If you are prepping a whole meal to pop in the oven, I find it easier to freeze them before baking and then bake the whole dish. However, If you want them for quick lunches that you can pop in the microwave, cook them first and wrap them individually for a quicker meal. Either way, be sure to keep them in an air-tight container in the freezer for up to 2 months until you are ready to use them. If you want more information about this, check out this article about freezing stuffed peppers.
Defrosting: Allow it to thaw in the fridge overnight before reheating to heat quickly. You can also put frozen stuffed peppers directly into the microwave, but it will take about 5-6 minutes to heat.
Reheating: Reheat the stuffed peppers one at a time in the microwave for about 3-4 minutes each. To reheat large amounts, sprinkle with 2 tablespoons of water and bake in a covered dish at 350° F for about 20-25 minutes until hot.
🍴 Meal prep
Stuff peppers freeze very well and make a great meal prep food!
Leave them in the baking dish or place them on a cookie sheet and freeze solid. Then wrap in plastic wrap or place in a small freezer bag and squeeze out all the air. (Two peppers fit perfectly in a quart freezer bag and make the perfect lunch for my husband to bring to work).
🌟 More vegan Italian style dishes
📌 Be sure to follow me on Pinterest for new vegan recipes!
A classic stuffed pepper recipe made vegan.
- 8 medium bell peppers
- 1 tbsp olive oil
- 1 medium onion diced
- 1 cup diced veggies of choice like mushrooms, carrots, or broccoli. (Optional for extra nutrients).
- 1 tbsp Italian seasoning
- 2 cup vegan Italian sausage or any other vegan protein you choose like crumbles or cooked beans or lentils.
- 2 cups cooked short-grain brown rice or quinoa, couscous, millet, or any other grain of choice.
- 1 24 oz jar of spaghetti sauce or 3 cups of crushed tomatoes.
- 1 1/2 cup vegan cheese
- 1/2 tsp salt or to taste
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Preheat the oven to 375°F (190°C).
-
Wash the peppers and cut off the top inch of the pepper and stem. Clean out the seeds and white membrane from the inside of the pepper.
-
Dice the cut tops of the peppers into small pieces.
-
Dice onion and fry it in some olive oil and a sprinkle of salt for about 3-5 minutes over low heat.
-
Turn up the heat to medium and add the diced pepper tops and Italian herb seasoning. Cook for about 3 more minutes.
-
Add the protein of choice, like "beef" crumbles, vegan Italian sausage, beans, or cooked lentils and saute for a few more minutes.
-
Add a grain of choice like rice, quinoa, or couscous and stir well.
-
Pour in a jar of spaghetti sauce to the cooked veggies and protein.
-
Add 1 cup of vegan cheese and stir well.
-
Arrange your peppers in a baking dish and fill with the mixture.
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Top with the remaining 1/2 cup of vegan cheese.
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Cover your dish with foil or a lid and bake covered for 35 minutes.
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Take out of the oven and remove the foil. Return to the oven for 10 more minutes.
Recipe Video
Slow cooker method
- Follow steps 1 -9 the same as you would for a traditional stuffed pepper.
- Pour 1 cup of vegetable broth into the slow cooker.
- Arrange your peppers in your crock-pot/slow cooker and fill peppers with the stuffed pepper mixture.
- Top with vegan cheese and set to low and cook for 4 1/2 - 5 1/2 hours until peppers are soft.
How to make mini stuffed peppers
This recipe works great for an appetizer too! To make a mini version of this recipe, cut the recipe in half (you will not need nearly as much filling) and use mini multi-colored peppers.
- Cut the tops off of these small peppers then cut them in half and remove any seeds and white membrane.
- Place on a cookie sheet and spoon on the pepper filling. Top with vegan cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake again for about 8 minutes.
- Allow cooling for about 15 minutes before serving as finger food.
Mexican style stuffed peppers
Swap the Italian seasoning for taco seasoning and the spaghetti sauce for 3 cups of salsa. You can also add corn, beans, and squash to the stuffing mix.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
WOW!!!! This recipe is incredible!! So happy i came across it! My husband loves it
Thank you, Sherry! I'm so happy that you and your husband like it! 🙂
Amazing! Definitely a keeper!
Omg making it now! I could just eat the stuffing!
I'm so happy that you like it, Jennifer! 🙂
These are delicious! I improvised using leftover brown rice and by adding black beans and home-canned tomatoes. Extras will go in the freezer for quick lunches. Thanks for a great recipe!
You're welcome, Janice! I'm so happy that you liked them! 🙂
I just made these and they were delicious! I used brown rice for the grain and threw in mushrooms, zucchini, and some carrots, and chopped the veggies up really small. My kids even ate them!
I'm so happy that this recipe worked well for you and that your kids liked them! 🙂
These are very tasty! Thanks so much for the share! I kinda just winged it. Added garlic and zucchini, broccoli stems and mushrooms. Made up my own Italian seasoning and used tofurky brand pesto sausages. Very nice.
I'm happy that you liked them! It's fun to wing it in this recipe, nothing has to be too exact and you can just toss in what you have on hand. 🙂
Delicious though I found them a bit runny inside so am considering adding a flax egg to it.
I usually use rice in mine that soaks up any excess liquid. They tend to be a little wetter with quinoa. What grain did you use? Glad that you liked the recipe! 🙂
I made a big batch of these two weeks ago and froze them for my lunches. They’re delicious and reheat perfectly! Thanks for this recipe it’s a keeper!
I'm so happy that the recipe worked well for you! 🙂
Im going to make these this week! If I wanted to make these in a slow cooker, how long do you think I'd have to do it?
It will take 3-4 hours to cook on low heat or 2-3 hours on high heat in your crockpot. Enjoy! 🙂
I can not wait to try these. Fabulous tips and substitutes for whatever type of “eating” you do! My hubby and I just recently went plant based (vegan) and we are invited to a LOT of events...so love taking vegan dishes that everyone “can’t believe this is vegan!” LOL!
I hope that you love them, Shelly! 🙂
You did a fantastic job! This post sound extremely good.
The information provided above is highly applicable.
One of the most colorful dishes no doubt! It's also a huge family favorite from childhood - love vegan peppers even more!
Thanks Jules! We love them too! 🙂
I love stuffed peppers! This recipe was a lot different from the ones I normally make and they were just as delicious and a sweet change-up!
Woman, you sure know how to cook vegan.
Yum. Can't wait to try these. They look delicious.
I've tried your vegan sausages in rice paper, twice, and they are soo good. They smell just like meat sausages when grilled. I don't know how you managed to do that but hey, it works.
Think I'll try a low-carb wheat-free version in cabbage leaf wraps next time.
And your tofu cream cheese recipe is delicious too ... stuffed in tomatoes.
Aww, thanks so much Iris! I'm so happy to hear that you are liking my recipes! 🙂
Wow, these sound like they are really packed with flavor! Yum!