Vegan Stuffed Peppers Recipe

Okay, this is hands down one of my most highly requested recipes. So I hope you enjoy it!

These stuffed peppers are extremely filling and flavourful. And they’re pretty easy to make. Feel free to switch up the veggies in the filling and make it your own. I used what I had on hand, which is one of my main philosophies.

I hate letting food go to waste, so my recipes hardly ever come out the exact same way every time. Some days I’ll throw in a little extra tomato, and some days the tomatoes are completely left out. This is the beauty of experimenting with food and being resourceful when it comes to ingredients.

I made these stuffed peppers with vegan Beyond Meat Ground Beef, but feel free to use lean ground chicken or turkey. I also used vegan shredded cheese because #dairyallergy, but I think everyone can enjoy this alternative. Humans aren’t supposed to consume dairy anyways, but that’s a blog post for another time!

I personally LOVE Violife shredded vegan cheese. I’ve tried a lot of different brands and honestly, Violife has killed the game. I truly cannot tell the difference between their vegan cheese and regular cheese. They have shredded cheese, smoked provolone cheese slices (this is absolutely to die for!), and even a vegan feta cheese block! 100/10 recommend this brand.

As always, please let me know your thoughts on this recipe in the comments below and don’t forget to share this with your loved ones! Happy cooking!

Vegan Stuffed Peppers

Delicious guilt-free, dairy-free, vegan stuffed bell peppers that everyone will love.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Servings 8 peppers

Ingredients

  

• 8 bell peppers , whichever colour preferred, ideally with flat bottoms
• 1 cup uncooked brown rice
• 1 tbsp avocado oil
• 1/2 small onion
• 2 cloves of garlic
• 1/4 cup chopped carrots
• 1 package Beyond Beef , or equivalent ground beef
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/4 cup shredded vegan mozzarella , plus more for topping

Instructions

 

• Preheat oven to 375F. Cook brown rice according to package instructions. While the rice is cooking, cut the tops off each of the bell peppers and carefully remove the pith and seeds inside the peppers and set aside. Don't throw out the tops of the pepper – we'll be using this!
• There should still be bell pepper flesh around the stem from the tops you cut off. Chop the remaining bell pepper into small pieces and add to a bowl. Chop the carrots into small pieces and add to the bowl and set aside.
• Add the avocado oil to a skillet. Chop the onion into small pieces and mince the garlic. Add to the skillet and heat over medium until onions start to soften and garlic is fragrant. Then add the chopped bell pepper and carrots. Cook over medium heat until they begin to soften, about 5 minutes.
• Once the vegetables have softened, add the package of Beyond Beef (or equivalent amount of lean ground meat) to the skillet. Add in all seasonings and mix to combine. Continue to cook over medium, stirring occasionally, until meat has cooked through completely. Taste and adjust salt and pepper accordingly.
• The rice should be completely cooked by now. In a large bowl, add the rice and the cooked meat and vegetable mixture. Add the shredded cheese to the bowl as well and mix well until all ingredients are combined.
• Carefully stuff each pepper with the rice mixture. You want to pack each pepper as much as possible without breaking the pepper itself. Make sure the mixture is slightly heaped over the top of each pepper. Top with a sprinkle of shredded cheese and add to a lined casserole dish. The peppers should be able to stand up on their own, but if they topple over, you can roll up some aluminum foil and wrap it around the base of the pepper to keep it upright.
• Bake for 30-45 minutes until the cheese has melted and the pepper has slightly softened. You don't want to peppers to be mushy, but you also don't want them to be undercooked. Remove from the oven and let stand for 5 minutes before serving.