Vegan Stuffed Peppers (Easy Recipe!)

These easy vegan stuffed peppers with rice and beans are hearty, healthy, and perfect for weeknights or holidays.

When I say that this recipe is the “best ever,” I 100% mean it. I have fed this recipe to MANY meat-eaters and although they are typically carnivores, they LOVED it and always request that I make it. Even meat-lovers can’t get enough of these meatless stuffed peppers, packed with hearty beans and rice.

The best part about this recipe is it is so easy to make these stuffed peppers with rice vegan. The preparation time is quick and you can clean up and relax while they cook.

The filling may sound like a random assortment of ingredients, but trust me, you won’t regret it and the flavors blend together expertly!

Make sure to check out our post on the Best Sides To Eat With Stuffed Peppers for more inspiration!

If you are looking for healthy vegetarian stuffed peppers, feel free to substitute vegan cheese for regular cheese. This is a popular and easy modification I make often. The best part about this modification is that it is easy to feed a picky crowd.

If you have someone who wants cheese in their stuffed peppers you can simply add that to their single pepper, while you make the rest of the stuffed peppers vegan for the remaining diners!

If you want gluten-free stuffed peppers, just double-check your sauce and cheese, otherwise, this recipe is naturally gluten-free.

Why These Are the Best Vegan Stuffed Peppers

• It has a short prep time and is really easy. These are truly easy vegan stuffed peppers and are perfect for beginners or a quick weeknight dinner.
• It is really healthy. These healthy vegan stuffed peppers are loaded with vegetables, plant-based protein, and fiber. Bell peppers especially are super healthy with antioxidants and lots of vitamin C.
• It can be adjusted for non-vegans. While this is a vegan recipe, you can easily use real cheese on some peppers to accommodate non-vegans.
• It is great for a gathering. These meatless stuffed peppers are perfect for a potluck or family gathering. Each person can have their own pepper. They can be eaten as a main or side dish.

How to Prep Bell Peppers for Stuffing

When you are shopping for the peppers that will make up the base of this recipe, I recommend buying organic bell peppers if you can. The are generally the best peppers for stuffed peppers. If you can’t find them find the largest peppers that you and try to ensure that they have a flat bottom so that they are able to stand up in the baking dish.

Once you are home, wash and dry the peppers. Then you will get a sharp knife and cut around the top, being careful to not puncture the bottom or sides of the peppers.

Once you cut around the top of the pepper, simply twist and take out the stem and core.

You will then use your hands to remove the seeds. If you can’t get all the seeds out, don’t worry.

Finally, you will want to find a baking dish that is exactly the size of your peppers.

I use a 12×12 dish for 4 peppers. Size up or down accordingly. You will want your peppers to nearly be touching each other so they can support each other while baking.

Filling with Rice & Beans

Making the stuffing for the peppers is quite easy. I usually make mine with rice and beans for a balanced and filling meal.

I put my rice in a slow cooker earlier in the day so that it is ready when I need it. However, you can simply boil the rice according to thepacket instructions.

The next large “filler” for these healthy stuffed peppers is beans.

You can choose ANY kind of beans you want! I use whichever beans are on hand, but usually black beans or kidney beans. Since these are EASY peppers, I simply used canned beans. If you want, you can soak your own beans, but I don’t do that often.

One can of beans is generally enough, but you can add more depending on the number of people you need to feed. Beans makesure these are protein-packed vegan stuffed peppers.

Finally, you will add the remaining ingredients and mix them all together.

It is VERY IMPORTANT to add salt. Not just a little bit, a lot of salt. This adds flavor and helps accent the taste of the veggies.

How to Assemble Them

Once your mixture is made, you will begin stuffing the peppers using a spoon.

Stand the peppers up in your baking dish and ensure that they are sturdy. Some of the peppers may be wobbly so try and wedge them against the baking dish and another pepper.

At this point you will add the regular cheese or vegan cheese for dairy-free stuffed peppers. Sprinkle whichever cheese you are using in the pepper then spoon in a little filling. Keep going like this chesse filling, cheese filling until it is full.

Make sure to use your spoon to smoosh down the filling so it is very compact!

IMPORTANT: Finishing The Vegan Stuffed Peppers

This is a VERY IMPORTANT STEP!

Once you have finished stuffing the peppers, you will NOT add cheese to the top. Instead, you will pour some jarred or fresh tomato sauce over the top of all the peppers and down into the dish.

I always use homemade tomato sauce and it is pretty easy, but I have used it from a jar too! I even have a Vegan Tomato Sauce Recipe that is super simple!

You don’t need a lot of sauce in the bottom of the pan, just a little to keep it wet. I will often mix my tomato sauce with a little water to thin it out.

Then I will pour the mixture over the Italian vegan stuffed peppers. As long as the top of the pepper is coated, you should be fine. After this add the cheese.

You want the cheese to crisp up while baking and it can’t do that if there is a layer of sauce over the top!

Variations on Vegan Stuffed Peppers

There are so many variations to the fillings here, really anything goes!

Sometimes I add quinoa instead of rice, and lentils instead of beans. I also sometimes add mushrooms or zucchini, and I love Mexican-inspired Vegan peppers with cumin and avocado. But my favorites variations on vegan stuffed peppersare are Mediterranean styke with oregano and olives and quinoa stuffed peppers vegan.

Serving Suggestions

These have be served on their own with something else or as a side to another dish. They are so versitile.

I personal love them with with Vegan Mashed Potatoes, Vegan Stuffing, or a side salad.

Eating Your Easy Vegan Stuffed Peppers

I recommend letting them cool for a few minutes after baking to let the cheese crips up a bit.

To eat, I recommend taking the pepper and putting it on your plate, and then cutting it in half. Then take the first half and cut it up into small bite-sized pieces. While you are eating one half, the second half stays warm as it is still intact.

How to Store & Reheat Vegan Stuffed Peppers

It is very easy to store these plant-based stuffed peppers!

You can keep them in the fridge in an airtight container for 4 to 5 days. If freezing them, they are good for up to 3 months in an airtight container.

There are a few different ways to reheat the peppers depending on how much time you have. The microwave is the fastest and easiest way. I suggest cutting them up first to make sure they reheat evenly.

Tried these vegan stuffed peppers? Tag @wowitsveggie so I can see your version