These vegan stuffed peppers are huge on flavor with colorful bell peppers stuffed with a spiced mix of rice and beans in fire roasted tomato sauce. Give your classic stuffed peppers a vegan spin!
Vegan Stuffed Peppers Recipe
Are you looking for Vegan Stuffed Peppers with real flavor that will make your taste buds happy? This is the recipe!
There are many, many ways to make vegan stuffed peppers, but this is one of my favorite ways. I'm stuffing plump bell peppers with a seasoned mix of rice, beans, and fire roasted tomatoes with chili flavors. They’re filling and easy to make.
They have a great balance of rice to beans, and they're nice and saucy and moist from the delicious fire roasted tomatoes.
And with lots of wonderful spices! The flavor is a bit like a bowl of vegan chili with rice stuffed into a bell pepper. I hope you love them as much as we do!
Let's talk about how to make vegan stuffed peppers, shall we?
Vegan Stuffed Peppers Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Bell Peppers. Use any color – green peppers, yellow, red, orange. See my post About Bell Peppers.
- Vegetable Oil. For cooking.
- Other Vegetables. Onion, garlic, jalapenos (optional for spicy).
- Fire Roasted Tomatoes. I'm using canned for convenience. They're my favorite.
- Spices. Chili Powder, dried oregano, dried basil, cumin, salt and pepper.
- Hot Sauce. Use your favorite brand, or homemade! See my hot sauce recipes.
- Beans. I'm using white beans, but use your favorite, like black beans or kidney beans. If using dried, soften and cook them first.
- Cooked Rice. This recipe works with white rice, brown rice, or wild rice.
- For Garnish. Fresh chopped parsley, red pepper flakes.
How to Make Vegan Stuffed Peppers - the Recipe Method
NOTE: The full recipe instructions and steps are listed in the printable recipe card at the bottom of the post.
Wash the bell peppers then slice them half lengthwise and scoop out the insides.
Blanch the bell peppers in boiling water to soften, or you can roast them a bit. Set them into a baking dish cut side up.
For the stuffing, cook down the onion, jalapeno, and garlic in a bit of olive oil, then add the fire roasted tomatoes, seasoning, and beans.
Simmer, mix in the cooked rice. Stuff the peppers with the rice mixture and bake them up for 20 minutes in your preheated oven!
Boom! Done! Your vegan stuffed peppers ready to serve. These will really hit the spot. They're quite filling! And gluten free!
Recipe Tips & Notes
- You can easily customize your stuffing with other vegetables and grains. Some of my favorite variations include zucchini, squash, carrots, lentils, or quinoa. Vegan cheese is also popular.
- This recipe works with any type of chili pepper. Larger peppers are ideal, like Italian sweet peppers or poblano peppers, but smaller peppers are great to serve as appetizers or small bites.
Storage & Leftovers
Leftover vegan stuffed peppers will last up to 5 days in the refrigerator in a sealed container. You can warm them in the oven to enjoy them again.
You can also freeze them for 2-3 months. See my post on How to Freeze Stuffed Peppers to enjoy later. This is great for making them ahead for meal prep.
That's it, my friends. I hope you enjoy my vegan stuffed bell peppers recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Vegan Stuffed Peppers Recipe
Ingredients
- 4 large bell peppers use any color – green, yellow, red, orange
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1-2 jalapeno peppers chopped - optional, for spicy
- 5 cloves garlic chopped
- 14.5 ounces fire roasted tomatoes canned - or use diced tomatoes or tomato sauce
- 1 tablespoon chili powder I’m using a New Mexican blend
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon cumin
- Salt and pepper to taste
- Hot sauce to taste
- 1 can white beans or use black beans or kidney beans – drained
- 2 cups cooked rice white brown, or wild rice
- For Garnish. Fresh chopped parsley, red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
- Wash the bell peppers, slice them half lengthwise, then scoop out the insides. If needed, slice a very small part off the bottom of the peppers so they will stand upright.
- Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
- Set the softened peppers into a lightly oiled baking dish.
- Heat the oil in a large pan to medium heat and add the onions and jalapeno pepper. Cook for 5 minutes to soften.
- Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
- Add the fire roasted tomatoes, seasonings, hot sauce, and beans. Simmer for 10 minutes to develop the flavor.
- Stir in the cooked rice.
- Stuff each pepper with the filling mixture, then bake the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference.
- Cool slightly, garnish, and serve.
Notes
Nutrition Information
jeffrey palmer says
I see varying times and temps to roast the peppers in the oven - like 450F (which seems way too high) and at 30-40 mins
any guidance?
Thanks
Jeff
Mike Hultquist says
Jeffrey, yes, temps can vary. It really depends on how soft you want your peppers. I blanch them to soften a bit, then stuff and bake, so it doesn't need as long. Cheese can be a factor, too, though this recipe doesn't include it. Most stuffed peppers can bake for longer. The outer pepper will soften as it bakes, and the stuffing/innards will be fine to a point. Just don't go TOO hot and TOO long. I hope this helps.
Jennie says
I'm always searching for new veggie stuffed peppers and these look amazing.
Mike Hultquist says
Thanks, Jennie! Enjoy!
Ramya says
Cant wait to make this soon for me i never had vegan stuffed peppers before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
I hope you enjoy it, Ramya.