Go Back
+ servings
three vegan stuffed peppers on a white plate on a marble counter top with a fork on the side
Print

Vegan Stuffed Peppers

These vegan stuffed peppers with rice are super easy to make and they are so delicious! Besides, they are packed with protein. They make a great weeknight dinner for the whole family!
Course Entrée, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 160kcal
Author Sina

Ingredients

  • 6 bell peppers (or 4 very large)
  • 2 cups cooked rice
  • 1 small red onion, chopped
  • 2 garlic
  • 1 can kidney beans
  • 1 teaspoons paprika powder
  • 1/2 teaspoon cumin
  • 12 oz veggie ground meat
  • 2 cups diced tomatoes
  • tabasco, to taste
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup vegan cheese
  • 2 green onions, sliced
  • 2-3 tablespoons freshly chopped parsley

Instructions

  • Finely chop the red onion and the garlic. Heat some oil in a large pan and sauté the onion for 2-3 minutes until it becomes translucent. Then add the garlic. Cook for another minute.
  • Then add the cooked rice, the beefless veggie ground meat, the canned diced tomatoes, and the kidney beans. Season with paprika powder, cumin, salt, pepper, and tabasco. Cook for 5 minutes.
  • In the meantime, remove the tops, seeds, and the membranes of the bell peppers and discard. Place the peppers in a baking dish.
  • Spoon an equal amount of the rice mixture into the bell peppers. Sprinkle with vegan cheese. Then carefully add some water or vegetable broth (3/4 cup) to the bottom of the baking dish.
  • Preheat your oven to 350 °F and bake the vegan stuffed peppers for 30 minutes. Sprinkle with freshly chopped parsley and green onions after baking. Serve immediately.

Notes

  • I just cut the tops off my bell peppers and then filled them. To make eating a bit easier, I cut them in halves after they were cooked. However, you can also cut them in halves from the beginning. Just note that you need a bigger baking dish in this case. Besides, you might have to reduce the baking time a bit.
  • If you're not a fan of store-bought "fake meat", you could replace the vegan ground meat with tofu like I did for my vegan chili recipe.
  • I recommend using leftover cooked rice for this recipe. This way the recipe will be a lot faster and it actually works better with leftover rice than with freshly cooked rice, which tends to be a bit clumpy.
  • Usually, I use brown rice or parboiled rice for my stuffed peppers. But the recipe also works with basmati rice.

 

Nutrition

Calories: 160kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Sodium: 109mg | Potassium: 465mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3970IU | Vitamin C: 163.6mg | Calcium: 56mg | Iron: 1.8mg