Easy Vegan Stuffed Peppers Recipe with Protein-Packed Filling

Stuffed peppers are a timeless comfort dish loved for their beautiful presentation and satisfying flavors. This vegan recipe transforms the classic using a hearty mix of textured vegetable protein (TVP), rice, and vibrant vegetables to create a protein-packed, flavorful filling that’s both gluten-free and super adaptable.

Whether you’re new to vegan cooking or looking for a nutritious, easy weeknight meal, these vegan stuffed peppers have you covered. For another comforting and simple dish, our creamy vegan potato soup is a fantastic choice.

What You’ll Need For These Vegan Stuffed Peppers

To make these vibrant stuffed peppers, gather the following ingredients. Each plays a role in creating a balanced and satisfying dish:

• 6 medium-large bell peppers (any color or a mix for varied sweetness)
• 1 cup dry textured vegetable protein (TVP) — a soy-based protein that soaks up flavors; substitute with cooked lentils, chickpeas, black beans, or vegan ground meat if preferred
• 2 cups water (for rehydrating TVP)
• 2 tablespoons olive oil (for sautéing)
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce or tamari (gluten-free option)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 1/2 cups cooked white or brown rice (or quinoa for extra protein and texture)
• 1 (15-ounce) can tomato sauce
• Salt and freshly ground pepper to taste
• 1 1/2 cups shredded vegan mozzarella (optional but recommended)
• Fresh parsley, chopped (optional garnish)

Feel free to swap any grains or legumes to suit pantry contents or dietary needs; quinoa, millet, or a grain blend works beautifully.

For a smokier note, try poblano peppers instead of bell peppers.

Why This Recipe Works So Well

This recipe balances flavor, texture, and nutrition to deliver satisfying vegan stuffed peppers that don’t feel like a compromise:

• Pre-baking the peppers softens their walls, preventing undercooked, crunchy bites while retaining structure to hold the filling.
• Textured vegetable protein (TVP) provides a “meaty” texture and high protein, which is often missing in vegan stuffed dishes. This focus on satisfying texture is also key in recipes like our popular no-mush vegan lentil loaf.
• Cooking the filling separately allows the flavors to develop—sautéing onions, garlic, and herbs intensifies depth.
• Incorporating tomato sauce and soy sauce results in a savory, umami-rich profile that elevates the filling.
• Topping with vegan cheese adds a creamy, melty finish many crave in classic stuffed peppers.

Together, these steps create a dish that’s balanced, hearty, and full of layered flavors.

Step-by-Step Instructions to Make Perfect Vegan Stuffed Peppers

Follow these steps for easy, delicious results:

Prepping and Pre-baking the Peppers

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish.
2. Slice tops off bell peppers; remove seeds and ribs. Place peppers cut-side down in the dish.
3. Pour 1 1/2 cups of water into the dish around the peppers. Cover with foil and bake for 25 minutes to soften.

Making the Filling

4. Meanwhile, place dry TVP and 2 cups of water in a skillet; bring to boil and cook until water is absorbed, about 5-10 minutes.
5. Add olive oil, diced onion, and garlic to sauté until softened and fragrant, about 5-7 minutes.
6. Stir in soy sauce, oregano, basil, cooked rice, and tomato sauce. Season with salt and pepper. Mix in 1/2 cup vegan cheese if using.

Stuffing and Baking

7. Remove peppers from oven; drain excess water and flip peppers upright.
8. Fill each pepper with the prepared mixture, pressing gently.
9. Sprinkle remaining vegan cheese on top.
10. Bake uncovered for 30 minutes until cheese is melted and peppers are tender.

Serve

11. Garnish with chopped fresh parsley if desired and serve immediately.

Expert Tips for Getting the Best Stuffed Peppers Every Time

These insider tips help avoid common pitfalls and enhance your stuffed pepper experience:

• Choose firm, evenly sized peppers that stand upright to hold more filling and bake evenly.
• Don’t skip the pre-baking step; as recommended by food blog Ahead of Thyme, this ensures softer peppers that blend better with the filling and avoid watery dishes.
• Cook the TVP well: too much water makes filling soggy; drain if needed before combining.
• Taste filling before stuffing, and adjust seasoning for balance; a splash of vinegar or lemon juice can brighten flavors.
• Cover peppers during the first half of baking to retain moisture; uncover towards the end for cheese to brown.
• To add crunch, sprinkle toasted breadcrumbs or crushed nuts on top before baking.
• For a smoky or spicy twist, consider adding smoked paprika or chili flakes.

Experimenting with these tips elevates the dish to restaurant-quality comfort food.

Variations and Ingredient Substitutions You’ll Love

Feel free to adapt this recipe based on what you have on hand or your dietary preferences:

• Grain options: Use quinoa, millet, or a blend of grains instead of rice to boost protein and texture.
• Peppers: Opt for poblano or Anaheim peppers for a smoky or slightly spicy flavor; smaller peppers can be cut in halves for quicker cooking.
• Herbs and spices: Swap Italian herbs with cumin, coriander, turmeric, or smoked paprika for global flavors, similar to what you might find in an easy chickpea tikka masala.
• Cheese alternatives: If avoiding vegan cheese, nutritional yeast adds cheesy notes. You can also top with nut-based ricotta or cashew cream.
• Gluten-free: Use tamari instead of soy sauce and gluten-free breadcrumbs.

These variations keep the dish exciting and customizable to your liking.

How to Store, Freeze, and Reheat Stuffed Peppers Safely

Proper storage and reheating ensure your vegan stuffed peppers stay delicious and safe:

• Refrigerate: Store cooled stuffed peppers in an airtight container for up to 4-5 days.
• Freeze: Wrap individually in foil or place in freezer-safe containers. Freeze for 2-3 months.
• Thawing: Thaw overnight in the fridge before reheating.
• Reheating: Oven reheats at 350°F help maintain texture and flavor; microwave works for quick warm-ups but may soften peppers.
• Food safety tip: Cool leftovers promptly; do not leave out more than 2 hours before refrigerating.

Following these tips preserves quality and reduces food waste, perfect for meal prep.

Serving Ideas to Complete Your Meal

Pair your stuffed peppers with these delicious sides and toppings to create a well-rounded, satisfying meal:

• A fresh crisp salad with lemon vinaigrette cuts through the richness.
• Roasted or steamed green vegetables like broccoli or asparagus add color and nutrients.
• Serve alongside vegan garlic bread or warm pita for mopping sauce.
• Top with a dollop of vegan sour cream or tahini sauce for creaminess.
• Garnish with fresh herbs like parsley, basil, or cilantro to brighten flavor.

These serving suggestions turn your stuffed peppers into a complete and inviting dinner everyone will love.

Frequently Asked Questions About Vegan Stuffed Peppers

To help you make the best stuffed peppers, here are answers to common questions:

Q: Can I make this recipe soy-free?

A: Yes! Swap TVP and soy sauce for chickpeas or other legumes and use coconut aminos instead of soy sauce.

Q: What if I don’t have TVP?

A: No problem—use cooked lentils, mashed chickpeas, or vegan ground beef alternatives.

Q: How long can I store leftovers?

A: Refrigerate leftovers up to 4-5 days; freeze up to 2-3 months.

Q: Can I prep the filling ahead?

A: Absolutely, make the filling a day ahead and assemble/bake when ready.

Q: Is it necessary to pre-bake the peppers?

A: Pre-baking softens peppers and prevents a watery filling; skipping affects final texture.

Q: Can I add other vegetables?

A: Yes, bell pepper tops, mushrooms, zucchini or corn all work well.

This FAQ section equips you to customize and troubleshoot with confidence.

Conclusion

With these easy vegan stuffed peppers, you get a nutrient-rich, tasty, and adaptable comfort meal that’s great for weeknights and meal prep alike. By following the detailed steps and expert tips, you’ll be well-equipped to make this classic dish your own.

Whether you like it cheesy or loaded with legumes, this recipe is sure to become a staple for a wholesome plant-based lifestyle.