These Vegan Stuffed Peppers are healthy and filling, and 100% plant based!

You can make them quick (by cutting in half) or slow (by baking the mixture in the whole pepper). Both directions have been supplied in the recipe card and in the “How To” section.

Each serving is a full pepper (so 2 halves) and is just $2.50 per serving! Talk about a great deal!

Vegan Stuffed Peppers

• Ingredients in Vegan Stuffed Bell Peppers
• How to Make Vegan Stuffed Peppers
• Vegan Stuffed Peppers Recipe
• Nutrition Label for Stuffed Bell Peppers

Ingredients in Vegan Stuffed Bell Peppers

If you don’t need this recipe to be vegan, you can use regular cheddar cheese in place of the vegan cheese shreds. Either way this recipe comes out fantastic!

Shopping List for Vegan Stuffed Bell Peppers:

• ½ cup rice
• 1 ¼ cup vegetable broth
• ¼ cup mild salsa
• 2 bell peppers
• 1 (15-ounce) can black beans 
• ¼ cup frozen corn
• 1 teaspoon garlic powder
• ¼ teaspoon chili powder
• ¼ cup vegan cheese shreds
• 2 tablespoons sliced green onions (optional)

How to Make Vegan Stuffed Peppers

I like to make these stuffed peppers as shown in this photo (below). I cut them in half and then fill them. It makes them easier to eat, and quicker to bake. But as you can see in the first photo, I made them both ways to test the recipe. And you can make the stuffed pepper recipe in a “whole pepper”. Here’s how…

Make the Stuffed Peppers in a Whole Pepper (not halved):

1. Cut off the tops and scrape out the seeds and ribs.
2. Place the empty bell peppers in the baking dish.
3. Bake for 20 minutes, then take out of the oven.
4. Carefully (the peppers will be hot) fill the peppers.
5. Bake for 35 more minutes as directed in the recipe card.

How to Make Plant Based and Vegetarian Stuffed Peppers:

1. Preheat the oven to 350 degrees.
2. In a small sauce pan combine the rice, vegetable broth, and salsa. Cover and bring to a low boil, then lower heat to low and cook undisturbed, until all of the liquid is absorbed.
3. Meanwhile, halve the bell peppers from top to bottom*. Remove seeds and ribs. Place in a 9×9 casserole dish.
4. Once the rice has finished cooking, add in the black beans, corn, garlic powder and chili powder, and mix together.
5. Divide the filling between the bell pepper halves.
6. Top the bell peppers with vegan cheese shreds.
7. Bake for 35 to 40 minutes, until the vegan cheese is melted and the bell peppers are soft.
8. Serve hot, topped with sliced green onions and more salsa if you like.

Vegan Stuffed Peppers Recipe

These plant based stuffed peppers are packed with flavor and so easy to make. I cut corners by using salsa instead of making a big sauce for the peppers, and I think they are even better than more traditional time consuming recipes! As a bonus, this also saved me about $1 per serving!

More Plant Based Dinner Recipes:

• Sweet Potato Chickpea Curry
• Vegan Spaghetti Squash Recipe
• Roasted Brussels Sprouts and Quinoa Salad
• Vegan Irish Stew
• Vegan Stuffed Eggplant Parmesan

Vegan Stuffed Peppers

Audrey Johns

These vegan stuffed bell peppers are easy to make and packed with nutrition!

I have supplied directions for cooking the pepper whole (like the ones on the right of the photo). This method takes more time, so you have the option… halve them and bake for a quick dinner. Or take your time and have the whole pepper baked.

Serving Size: the serving size is one whole pepper (so 2 halves of filled pepper).

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course dinner

Cuisine American

Servings 2 servings

Calories 314 kcal

Ingredients

  

• ½ cup rice
• 1 ¼ cup vegetable broth
• ¼ cup mild salsa
• 2 bell peppers
• 1 (15-ounce) can black beans drained
• ¼ cup frozen corn
• 1 teaspoon garlic powder
• ¼ teaspoon chili powder
• ¼ cup vegan cheese shreds
• 2 tablespoons sliced green onions (optional)

Instructions

 

• Preheat the oven to 350 degrees.
• In a small sauce pan combine the rice, vegetable broth, and salsa. Cover and bring to a low boil, then lower heat to low and cook undisturbed, until all of the liquid is absorbed.
• Meanwhile, halve the bell peppers from top to bottom*. Remove seeds and ribs. Place in a 9×9 casserole dish.
• Once the rice has finished cooking, add in the black beans, corn, garlic powder and chili powder, and mix together.
• Divide the filling between the bell pepper halves.
• Top the bell peppers with vegan cheese shreds.
• Bake for 35 to 40 minutes, until the vegan cheese is melted and the bell peppers are soft.
• Serve hot, topped with sliced green onions and more salsa if you like.

Notes

*Special Note: If you want to make these stuffed peppers “whole” (where you just slice off the tops) this can be does as well! Simply cut off the tops and scrape out the seeds and ribs. Bake for 20 minutes, then take out of the oven, fill, and bake for 35 more minutes.

Keyword stuffed bell peppers, vegan stuffed peppers

Nutrition Label for Stuffed Bell Peppers

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