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Vegan Stuffed Bell Peppers

These Vegan Stuffed Bell Peppers incorporate flavorful herbs and colorful veggies, along with protein-rich soya bean, making them a delicious lunch, dinner, or meal prep idea!

What is it about the stuffed peppers that make them so beautiful? Yet, why had I never attempted to make them before? Things had to change.

Your mom didn’t make these stuffed peppers like this. They are meatless and full of fresh flavors. Mexican food will always be one of my favorite foods, and I have tried to incorporate more plant-based foods into my evening meal regimen.

Stuffed bell peppers made vegan are filled with herbs and veggies, cheesy soybean-and-rice filling, and baked until tender. They make a quick and healthy dinner that will spice up your week.

You might not feel as full when eating fewer animal products, but you will surely feel satisfied after eating these stuffed peppers! They’re hearty, filling, and oh-so flavorful!

Summer is a great time to be at the farmers’ market, and bell peppers are one of the things I enjoy the most. It’s Meatless Tuesday which means I’m bringing you one of my very favorite things: Veganized Italian Stuffed Peppers! 

Another Bell pepper recipe that you may like on my blog – Paneer Capsicum In Tomato Gravy.

Vegan Stuffed Bell Peppers
Vegan Stuffed Bell Peppers with an herb-infused, cheesy Soya bean-and-rice filling are a filling, healthy dinner that will spice up your week. Plus, you can’t go wrong with fresh veggies cooked in extra virgin olive oil and garlic.

Check Out The Vegan Stuffed Bell Peppers Recipe Video :

About Vegan Stuffed Bell Peppers Recipe

In this recipe, rice, soybean, veggies, and cheese are stuffed in red bell peppers. Although the process may look complicated, it’s really not. 

This is so bizarre but it’s also so true! It’s also noteworthy that the only pepper we got growing up in India was a green pepper. It was only when I went to Canada in 2008 up that I started seeing the other colorful peppers in the market. I was so excited to watch them in No Frills & Longos. I used to buy almost 10 at a go every time I love them so much.

Delicious and colorful, these stuffed peppers are loaded with colorful vegetables, chunks of soy, and hearty rice, along with herbs for an easy meal that’s 100% delicious!

It is interesting to note that bell peppers are hollow already, so they were destined to be a good, delicious, edible bowl for a cheesy, tomato-y filling!

Stuffed peppers are eaten throughout the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! Different ingredients and preparation methods are used in each place.

Almost as good as rice with beans and corn on the side, stuffed into a sweet bell pepper is a bowl of rice stuffed with your favorite ingredients. Roasted to perfection, it is irresistible.

Cook these delicious stuffed bell peppers without professional skills. This requires very little oven time and is almost effortless to prepare. Another best aspect is that they are both easy to make and delicious to eat.

Make this vegan if you want then you can add vegan cheese, but if you only want to make it vegetarian sprinkle on with your favorite cheese

These Vegan stuffed bell peppers are 
  • Filled with a spicy rice and bean mixture.
  • Vegan and gluten-free
  • No side dish is required with this dish
  • Makes an excellent vegetarian party dish
  • Can also be served as an appetizer
  • Healthy & versatile

Vegan Stuffed Bell Peppers

Ingredients

Bell Peppers – It’s the perfect filling vessel for any dish, and bell peppers are packed with vitamins and antioxidants. You can use any color you want, but for delicate flavors, I like the mellow sweetness of red or orange bell peppers.

Herbs and Spices – You can provide more flavor bang per spoonful with Italian Seasoning, a blend of multiple herbs such as smoked paprika, curry powder salt, and black pepper powder as per taste.

Cheese for topping –  There are several excellent vegan choices, both cashew cheese, and non-dairy mozzarella. You can use regular mozzarella instead of vegan peppers if you don’t need to be vegan.

Green peas – Fresh green peas are also used as well as frozen peas. When peas are in season, freeze them in bulk and use them as needed throughout the year.

Coconut milk – If you like your filling creamier, Coconut Milk will do the trick.

Soya bean – Because this filling has Soya bean, which is essential, however, you can substitute them for tempeh or tofu if you like. You can also add a meat substitute. Soya beans are packed with high protein.

Cheese vegan sauce – You can make your vegan cheese sauce just with a simple ingredient like Coconut milk, tapioca flour, nutritional yeast flakes, water, and salt. You just need to boil them and its ready within minutes.

Basil or Coriander leaves – I haven’t used it but you can sprinkle fresh basil to give this dish an Italian perfection. Fresh parsley and thyme would be awesome too.

Salt and Black pepper powder – Use this as per taste to enhance the flavor

Oil – Basically, you can make this dish with any vegetable oil or sesame oil.

Health Benefits Of This Recipe

These cheesy stuffed peppers are perfect for at least four reasons, just in case you need one more good motivator.

  • Bell peppers are healthy. These are basically veggies cooked with rice, so you probably already realized how healthy this recipe is, right? These peppers are an excellent source of fiber because the rice, Soya beans, peppers, green peas, and onions, and the beans and vegan cheese make them protein-rich as well.
  • Despite taking about an hour to prepare, this stuffed pepper recipe is most definitely an easy recipe, since most of that hour is spent baking or air-frying.
  • Besides being good for the planet, delicious vegetarian recipes like this one prove that cutting down on meat really isn’t that hard. Well, I m trying too to have less meat as much as possible nowadays and will like to continue that.
  • Without setting out to make them gluten-free, our veggie stuffed peppers become gluten-free without any effort! It’s always nice when that just happens.

Vegan Stuffed Bell Peppers

How to make Vegan Stuffed Bell Peppers Recipe step by step with photo:

  1. Cook basmati rice or rice of your choice according to instructions given on the package. Drain out the water and keep cooked rice aside.
  2. Take 2 cups of hot water in a bowl and soak soya chunks and set aside for 10 minutes as after that the soya will absorb all water and become fluffy. Keep aside.
  3. Heat oil in a pan and add vegetable oil or sesame oil, add onions chopped and saute on a medium flame for 1 minute.
  4. Add garlic minced and soya chunks and saute for 3 minutes on medium flame.

  5. Add green peas, soya sauce. Mix well for 30 seconds. Add light coconut milk and saute for 1 minute.
  6. Add curry powder, smoked paprika, and salt, black pepper powder to taste. Mix well and simmer for 4 minutes on low medium heat.
  7. Add cooked rice and mix well gently. Check if it needs salt and pepper. Adjust accordingly. Stir occasionally.
  8. Turn off the gas and keep it aside.
  9. With a knife cut the lid off all capsicum and remove all the seeds.
  10. Fill in with the rice soybean mixture and top with grated vegan cheese in the bell peppers. Spray olive oil on bell peppers side.
  11. Bake in the oven at 190 degrees C (about 375 degrees F) for about 30 – 35 minutes. Check-in between. If you want to Air-fry them then grease the air fry basket with olive oil then place all the bell peppers at 180 degrees C ( about 360 degrees F ) for 20 to 30 minutes. Check-in between after 20 minutes.

  12. Take out stuffed bell peppers and top it with vegan cheese sauce if you like creaminess but I have used normal cheese sauce. Sorry for the eaten part lol I couldn’t resist. Serve hot.

Vegan Stuffed Bell Peppers

Important Suggestions To Keep In Mind

  • The stuffing can be prepared up to 4 days in advance and put into an airtight storage container in the refrigerator. When you are ready to cook, you can add it to the pepper halves and bake as directed.
  • Cooking oil or olive oil will make bell peppers taste better so brush all over them from outside.
  • Microwave gently or bake at 35                                                                  0 degrees F for 15 minutes if reheating.
  • You can make this dairy-free/vegan by removing the cheese and covering the baking dish while it finishes its last stint in the oven. I’d recommend making guacamole or cilantro hemp pesto to use as a creamy topping.
  • While time-consuming, this dish is not difficult to prepare. The rice may be prepared in advance, and the peppers may be prepared in advance so they are ready for baking later.
  • Use fresh Bell peppers always.
  • Feel free to substitute an Italian seasoning blend if you have one on hand, or dry basil and oregano can be substituted in place of basil and oregano. I have used curry powder and smoked paprika. You can use your variation.
  • Use your imagination to have your kind of favorite filling.

Serving Suggestion 

This balanced meal is a balanced combination of whole grains and vegetables in the form of stuffed peppers and beans to provide additional protein and fiber.

So I don’t think you will require any side dish with this.

Storage Suggestion 

Best when fresh, though leftovers may be refrigerated for up to 3 days. Simply reheat in a 350-degree oven for about 20 minutes to warm through or microwave them for 1 minute. 

Frequently Asked Questions

Can You Bake The Bell Peppers?

Yes, you can bake them. Preheat the oven to 375 degrees and then bake them for 20 to 25 minutes.

Can You Roast The Bell Peppers?

The secret to perfect stuffing peppers is to slice them in half from the stem end down through the base and to roast them before stuffing until they’re tender and caramelized at the sliced edges.

What type of cheese you can use?

Mozerella cheese you can use as it tastes great or you can use your favorite vegan cheese. Even a garnish of homemade Almond Parmesan right before serving will help to add a great cheesy flavor!

Which Vegetables You Can Add?

You can add any vegetable of your choice but remember to finely chop them and fry them with rice. You can take cabbage, cauliflower, potatoes, corns, coriander leaves, parsley, etc.

Which Rice Can We Take?

You can take any rice but the best is Basmati rice or Jasmine rice. They bring out the best flavors.

Print
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Vegan Stuffed Bell Peppers

Vegan Stuffed Bell Peppers


  • Author: Sanchita Dey
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Description

Vegan Stuffed Bell Peppers with herb-infused, cheesy Soya bean-and-rice filling. This is a healthy dinner recipe that will spice up your week. Plus, you can’t go wrong with fresh veggies cooked in extra virgin olive oil and garlic.


Ingredients

Scale
  • 5 – Bell peppers
  • 2 cups – Basmati rice cooked or rice of your choice
  • 1 cup – Soya chunks or chickpeas your choice of protein
  • 2 tbsp – Vegetable oil or sesame oil
  • 1 cup – Onion finely chopped
  • 2 – Garlic minced
  • 1/2 cup – Green peas
  • 2 tbsp – Soya sauce
  • 1/2 cup – light coconut milk
  • 1 tbsp – Curry powder
  • 1 tsp – smoked paprika
  • Salt and black pepper to taste
  • 1 cup – Vegan cheese grated
  • Vegan sauce to drizzle over top
  • Olive oil for greasing air fry and bell peppers

Instructions

  1. Cook basmati rice or rice of your choice according to instructions given on the package. Drain out the water and keep cooked rice aside.
  2. Take 2 cups of hot water in a bowl and soak soya chunks and set aside for 10 minutes as after that the soya will absorb all water and become fluffy. Keep aside.
  3. Heat oil in a pan and add vegetable oil or sesame oil, add onions chopped and saute on a medium flame for 1 minute.
  4. Add garlic minced and soya chunks and saute for 3 minutes on medium flame.

  5. Add green peas, soya sauce. Mix well for 30 seconds. Add light coconut milk and saute for 1 minute.
  6. Add curry powder, smoked paprika, and salt, black pepper powder to taste. Mix well and simmer for 4 minutes on low medium heat.
  7. Add cooked rice and mix well gently. Check if it needs salt and pepper. Adjust accordingly. Stir occasionally.
  8. Turn off the gas and keep it aside.
  9. With a knife cut the lid off all capsicum and remove all the seeds.
  10. Fill in with the rice soybean mixture and top with grated vegan cheese in the bell peppers. Spray olive oil on bell peppers side.
  11. Bake in the oven at 190 degrees C (about 375 degrees F) for about 30 – 35 minutes. Check-in between. If you want to Air-fry them then grease the air fry basket with olive oil then place all the bell peppers at 180 degrees C ( 360 degrees F ) for 20 to 30 minutes. Check-in between after 20 minutes.

  12. Take out stuffed bell peppers and top it with vegan cheese sauce if you like creaminess but I have used normal cheese sauce. Sorry for the eaten part lol I couldn’t resist. Serve hot.

Vegan Stuffed Bell Peppers

Notes

  • The stuffing can be prepared up to 4 days in advance and put into an airtight storage container in the refrigerator. When you are ready to cook, you can add it to the pepper halves and bake as directed.
  • Cooking oil or olive oil will make bell peppers taste better so brush all over them from outside.
  • Microwave gently or bake at 350 degrees F for 15 minutes if reheating.
  • You can make this dairy-free/vegan by removing the cheese and covering the baking dish while it finishes its last stint in the oven. I’d recommend making guacamole or cilantro hemp pesto to use as a creamy topping.
  • While time-consuming, this dish is not difficult to prepare. The rice may be prepared in advance, and the peppers may be prepared in advance so they are ready for baking later.
  • Use fresh Bell peppers always.
  • Feel free to substitute an Italian seasoning blend if you have one on hand, or dry basil and oregano can be substituted in place of basil and oregano. I have used curry powder and smoked paprika. You can use your variation.
  • Category: Entree
  • Method: Baked or Air - Fry
  • Cuisine: Mexican

Nutrition

  • Serving Size: 5 people
  • Calories: 350 Kcal
  • Sugar: 11.8 g
  • Sodium: 450 mg
  • Fat: 3 g
  • Saturated Fat: 5 .1 g
  • Trans Fat: 0
  • Carbohydrates: 52 g
  • Protein: 16 g
  • Cholesterol: 5 g

Note: A rough estimate of nutrition is provided.

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38 Comments

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    February 20, 2021 7:03 am

    Great

    • Sanchita Dey
      February 20, 2021 2:01 pm

      Thank you do much didi

  • c. raj.
    February 21, 2021 10:18 am

    Love it. Thank you for sharing.

    • Sanchita Dey
      February 21, 2021 3:20 pm

      Thank you so much Paa

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