Vegan Stuffed Peppers {Easy 30 Minute Recipe} (2024)

October 6, 2023 · Date Modified October 6, 2023

These super easy vegan stuffed peppers make for a fast weeknight meal ready in about 30 minutes. The bell peppers are roasted until tender and stuffed with rice, dairy-free pimento cheese, and savory baked tofu (or sub vegan ground beef like Beyond Meat).

Originally Published: September 1, 2020 | Updated: October 6, 2023

Why You’ll Love These Vegan Stuffed Peppers

These stuffed peppers are one of my favorite childhood meals. My mom used to make these ham & cheese stuffed peppers all the time before I went vegetarian (and vegan). I LOVED them. I was super lucky that she was willing to veganize them for me after I transitioned to veganism. I’ve taken her recipe and modified it to create these plant-based cheesy vegan stuffed peppers. They’re filling, warm, comforting, and absolutely drool-worthy.

Here are a few more reasons we love this recipe and you will too:

• Weeknight-Friendly – Ready in just about 30 minutes, these stuffed peppers are the ultimate quick-fix meal for busy weeknights.

• Creamy Pimento Goodness – The vegan pimento cheese gives this dish a tangy kick and a rich, creamy texture that sets it apart.

• Protein Options – Whether you opt for tofu stuffed peppers or Beyond Meat stuffed peppers, you can tailor the protein to your preference.

• Versatile & Customizable – The base recipe is fantastic as is, but there’s lots of room for experimentation. Switch up the fillings or try different types of vegan cheese to make it your own.

Ingredients

Today we’re stuffing these peppers with a “ham & cheese” inspired filling…but if we can’t use ham and we can’t use cheese, what actually goes in them? Instead of ham, the protein I’m using is my savory baked tofu, cubed up into small pieces. Here’s what else you’ll need:

• Bell Peppers – Opt for green bell peppers, red bell peppers, yellow bell peppers and/or orange peppers. These colorful peppers serve as the base for the hearty stuffing.

• Dry White Rice – The rice absorbs all the flavors and serves as the base of your stuffing. For best results, rinse the rice well before cooking. I used Jasmine Rice in this recipe.

• Vegetable Stock – This is used for cooking the rice, infusing it with extra flavor and richness as it cooks.

• Baked Tofu or Beyond Meat – These are your protein options. Both are hearty, satisfying and blend well with the other ingredients.

• Vegan Mayo and Vegan Cream Cheese – These give the pimento cheese its creamy, spreadable texture.

• Jarred Pimento Peppers – A must-have for authentic pimento cheese flavor. They add a bit of tang and spice.

• Vegan Cheddar Cheese – Choose a type that melts well for best results.

• Seasoning – A blend of garlic powder, onion powder, paprika, black pepper, and salt round out the flavors.

Substitutions

Need to make a swap or two? No worries! Here are some substitutions:

• Bell Peppers – If you’re not a fan of bell peppers, hollowed-out zucchini boats also work well for this recipe.

• Dry White Rice – You can use cooked quinoa or brown rice as an alternative. The cooking time may vary, so adjust accordingly.

• Baked Tofu or Beyond Meat – Homemade Vegan Ground Beef Crumbles or Tempeh are a few more great protein options. Tempeh has a nutty, grainy texture that pairs well with the creamy pimento cheese. You can also use store-bought marinated or smoked tofu that’s ready to cook or opt for another vegan ground beef.

• Vegan Mayo – Unsweetened soy or almond yogurt can serve as a tangy substitute for mayo.

• Jarred Pimento Peppers – Freshly roasted red peppers, finely chopped, can be used in a pinch.

• Vegan Cheddar Cheese – Any meltable vegan cheese will work. Go wild with vegan mozzarella or even a vegan pepper jack for a spicy kick.

Helpful Equipment

• Casserole Dish – For roasting the peppers.
• Medium Saucepan or Rice Cooker – For cooking the rice.
• Large Skillet – If you’re using Beyond Meat, you’ll need this for sautéing.
• Medium Mixing Bowl – To blend your vegan pimento cheese.

Step By Step Instructions

STEP 1: Preheat the oven. Then, prepare your baking dish by adding a drizzle of olive oil.

STEP 2: In a medium saucepan or rice cooker, combine the rice and vegetable broth. Cook until the rice is tender and all liquid has been absorbed.

STEP 3: While the rice is cooking, prepare your bell peppers by cutting the tops off the peppers with a sharp knife and removing the seeds and membranes. If you prefer, you can also slice them in half lengthwise to create pepper halves, which some find easier to fill. Place them in the oven for a pre-bake of 10 minutes.

STEP 4: Next, prepare your vegan protein. Follow this recipe for baked tofu or sauté the Beyond Meat over medium heat until it’s cooked through.

STEP 5: In a medium mixing bowl, combine all the ingredients for the vegan pimento cheese.

STEP 6: Once the rice is cooked, mix in the pimento cheese and protein. Stuff the pre-baked bell peppers with the rice mixture.

STEP 7: Bake the stuffed peppers until tender and slightly golden on top.

Serving

This filling makes enough to fill up about 6 peppers. After filling them up and a quick bake in the oven, the cheese on top gets SO crispy. The crispiness with the creamy inside is absolutely perfect.

These vegan stuffed peppers can be a meal in themselves, but they also pair well with a side of vegan garlic bread, green beans, or a light garden salad for added greens.

Adding a sprinkle of chopped fresh herbs like basil or parsley or even some red pepper flakes adds another layer of flavor to the dish.

Other Filling Ideas

While the pimento cheese filling is a fan favorite in my household, there are so many other flavor possibilities when it comes to meatless stuffed peppers. Here are a few more ideas that you can try:

• Black Beans, Rice, and Corn – Season the rice with taco seasoning and garnish with fresh cilantro for a Southwestern twist.

• Sautéed Mushrooms and Spinach – Adds extra nutrients and earthy flavors. Garnish with nutritional yeast for some more cheesy flavor.

• Cauliflower Rice – A great alternative white rice, which also absorbs flavors well.

• Italian Inspired – Use Italian seasoning, cherry tomatoes or tomato sauce, and vegan mozzarella instead of pimento cheese for a Mediterranean twist.

Storage

Leftover peppers can be stored in an airtight container in the fridge for up to 4 days.

You can also freeze individual stuffed peppers wrapped in plastic wrap or aluminum foil for up to 2 months. Thaw in the fridge overnight before reheating.

Helpful Tips

• Choose Bell Peppers Carefully – Opt for colorful bell peppers that are roughly the same size for consistent cooking times.

• Rinse Rice Thoroughly – This removes excess starch and prevents the rice from becoming gummy.

• Drain Tofu Well – If using tofu, make sure to drain and press it well to remove as much water as possible. This ensures a firmer texture.

• Season to Taste – As always, adjust the seasonings to taste! Add more salt, pepper, or spices as needed.

FAQ

looking for more vegan recipes and plant-based meals?

• Vegan Beyond Meat Meatloaf
• ‘Chicken’ Parm Vegan Stuffed Shells
• Basil Bechamel Vegan Lasagna
• Creamy Vegan Alfredo

Easy Vegan Stuffed Peppers

Yield: 6 peppers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These super easy vegan stuffed peppers make for a fast weeknight meal ready in about 30 minutes. The bell peppers are roasted until tender and stuffed with rice, dairy-free pimento cheese, and savory baked tofu (or sub vegan ground beef like Beyond Meat).

Ingredients

Peppers, Rice, Filling:

• 1 tbsp extra virgin olive oil
• 6 bell peppers of various colors, tops and seeds removed
• 1 ½ cups dry white rice, rinsed well
• 2 ½ cups vegetable broth
• 1 recipe of TYBM's Baked Tofu, 12 oz store-bought marinated/smoked firm tofu, or 12 oz Beyond Meat
• A handful of fresh basil or parsley for garnish

Vegan Pimento Cheese

• ⅓ cup vegan mayo like Hellman’s Vegan Mayo
• ½ cup vegan cream cheese like Trader Joe’s Vegan Cream Cheese
• 2 tbsp jarred pimento peppers, minced
• ½ cup vegan cheddar cheese, shredded or diced small
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp black pepper
• Salt, to taste

Instructions

Prepare the peppers by cutting the tops off of them with a sharp knife and removing the seeds and membranes. If you prefer, you can also slice them in half lengthwise to create pepper halves, which some find easier to fill.

1. Preheat the oven for 450F. Add 1 tbsp of olive oil to a 9x13” baking dish.
2. In a medium saucepan or rice cooker, add the rice and veggie stock. Turn the rice cooker on and select the white rice setting. If using a pot, bring to a boil over medium heat and then reduce the heat to low. Simmer for 15 to 20 minutes until all the liquid has been absorbed.
3. While the rice is cooking, place the prepped bell peppers the oiled baking dish with the tops facing up. Rub the oil on the outside and inside of the peppers. Pre-bake the peppers for 10 minutes.
4. While the peppers are baking, prepare the tofu according to this recipe.
5. If using store-bought marinated tofu or Beyond Meat, add it to a large skillet with a drizzle of oil over medium heat. Cook for 8-10 minutes, stirring occasionally until cooked through. The mixture should be lightly browned.
6. Combine all the ingredients for the pimento cheese together in a medium bowl.Add salt and pepper to taste.
7. When the rice is cooked and tender, fluff it with a fork. Add the pimento cheese mixture and the cooked tofu (or cooked Beyond Meat) to the rice pot.
8. Stir together all the ingredients until all the rice is coated in the cheese mixture and the tofu/Beyond Meat is well distributed.
9. Spoon the mixture into each pepper. If there is extra filling, spoon it into any open areas in the baking dish.
10. Bake at 450F for about 10-15 minutes, or until the peppers are completely tender and the rice starts to appear golden brown on top.
11. Serve warm and garnish with fresh herbs like basil or parsley.

Notes

Substitutions

Dry White Rice – You can use cooked quinoa or brown rice as an alternative. The cooking time may vary, so adjust accordingly.

Baked Tofu or Beyond Meat – Tempeh is another protein option. It has a nutty, grainy texture that pairs well with the creamy pimento cheese. You can also use store bought marinated or smoked tofu that's ready to cook or opt for another vegan ground beef.

Vegan Mayo – Unsweetened soy or almond yogurt can serve as a tangy substitute for mayo.

Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 271Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gSodium: 387mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 11g

Nutritional info is an estimate.

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