Vegan Stuffed Peppers

Stuffed Peppers are loved all over the world. Perhaps it is because of the beautiful, vibrant color of the peppers, the protein-rich filling, or the comforting flavors. Whatever the reason, most places seem to have their own take on this very special dish. And today, we are making quick and easy, nutritious, delicious vegan stuffed peppers.

Maybe you are one of those that grew up loving stuffed peppers. Perhaps it was even on your weekly menu. This was not the case in my home. It was rarely served, and when it was served, I was not super excited. I have always been extra sensitive to bitterness, and green peppers often taste bitter to me. Red peppers on the other hand taste wonderful and make delicious vegan stuffed peppers. I have since learned that blanching the green peppers makes them less bitter.

The Stuffed Pepper Recipe is one of those recipes that can be made into all sorts of exotic and fanciful dishes with the right filling, and I have given you suggestions below. However, today, we are making super simple, no-fuss vegan stuffed peppers.

Other recipes you may like?

• Vegan Lasagna Roll-Ups
• Taco Salad with Avocado Cilantro Dressing
• Quinoa Tabbouleh
• Sesame Garlic Tofu with Vegetables
• Creamy Cherry Tomato Soup

Why I love this Stuffed Pepper Recipe:

• Quick and Easy to make
• Protein-rich and hearty
• Delicious
• Nutritious and healthy
• Allergy-friendly
• Beautiful

What are Vegan Stuffed Peppers?

Vegan stuffed peppers are carved peppers, filled with a flavorful, protein-rich, hearty filling, and then baked to perfection.

Ingredient List:

• olive oil
• onion
• garlic
• jalepeño (optional)
• herbs: cumin, smoked paprika, oregano, fresh cilantro
• tomato paste
• small white beans
• red, green, yellow or orange peppers
• cornstarch & water
• salt

Garnishes for Vegan Stuffed Peppers:

• Cubed or sliced avocado
• Minced cilantro
• Sliced green onions
• Sliced or minced jalapeño
• Minced sweet peppers with contrasting colors
• Avocado cilantro dressing or ranch dressing

Recipes that pair well with Vegan Stuffed Peppers:

• Vegan Cast Iron Skillet Cornbread
• Meatless Crumble
• Vegan Ranch Dressing
• Oil-Free Avocado Cilantro Dressing

How to make Vegan Stuffed Peppers:

Step 1: Prepare Filling:

Sauté onion, garlic, and jalapeño in olive oil. Add herbs: cumin, oregano, smoked paprika, and tomato paste.

Make a slurry of water and cornstarch and add to the filling. Add white beans, cilantro, and salt
Bring to a boil, let simmer for 1-2 minutes

Step 2: Prepare the Peppers

Wash the peppers and cut them either lengthwise or crosswise according to preference.
Cut out core and deseed.

Step 3: Assemble the Stuffed Peppers

Preheat oven and grease a baking dish. Arrange the peppers in the baking dish and fill each half pepper with 1/4 of the filling. Bake at 375 for 30-45 minutes.

Garnish the vegan stuffed peppers with avocado, cilantro, chopped pepper, or dressing.

Recipe Variations/substitutions:

• Replace the white beans with black beans, pinto beans, rice, meatless crumbles or a combination.
• Consider adding some vegan cheese to the top before baking.
• Change up the filling. Use flavors from different parts of the world. Here are some ideas to get you started:
  • Mexican: salsa, guacamole, chili peppers, lime, cilantro, beans and rice
  • Italian: tomatoes, basil, artichokes, capers, olives,
  • Indian: cumin, curry, cilantro, ginger, coriander, cinnamon, lentils
  • Middle Eastern: lemon, dill, lentils, za’atar, olives, cumin, coriander, sesame, couscous
  • Chinese: cabbage, garlic, ginger, scallion, peanuts, sesame oil, tofu, soy sauce or Braggs Liquid Aminos

Allergy-friendly Options:

Gluten free: Naturally gluten free

Soy free: Naturally soy free

Nut free: Naturally nut free

Oil free: Substitute olive oil with water

How to store Stuffed Peppers:

• Cool completely, and wrap with foil or plastic wrap, or store in an airtight container. Reheat in the oven.
• Fridge: Store in the fridge for up to 3-4 days.
• Freezer: Store in freezer for up to 3 months.

FAQ – Frequently Asked Questions:

Do I need to pre-bake or blanch the peppers before making this recipe?

No, for these quick and easy vegan stuffed peppers, it is not necessary to pre-baked or blanch the peppers. I prefer my stuffed peppers a little crunchy.
Some people prefer to blanch the peppers before baking them; it softens the peppers and may help with the bitterness of the peppers. Others prefer to roast the peppers before adding the filling.

How do I blanch peppers?

Bring a large pot of water to a rolling boil. Add the prepared peppers and let them cook for 2-3 minutes.
Transfer the blanched peppers to ice water to stop the cooking.

How do I roast peppers?

Preheat oven to 375 F. Brush the prepared peppers with a little olive oil
Bake for 15 minutes, then add the filling.

Should the peppers be crunchy?

I prefer a little crunch to my stuffed peppers, but it all depends on your taste and preference.
If you want your peppers soft, consider either pre-baking or blanching the peppers before stuffing.

How do you cut the peppers when making stuffed peppers?

There is no right or wrong way to cut the peppers for this vegan stuffed pepper recipe. We chose to cut the peppers crosswise for the video, but we could just as well have cut them lengthwise. The important thing to remember is to carve out enough room for the filling. Remove as much of the core, seed, and stem as possible.
Lengthwise: Easier to eat, easier to prepare
Crosswise: Prettier, provides a deeper pocket for the filling.

Which color pepper do I use for stuffed peppers?

Use either red, green, yellow or orange for this stuffed pepper recipe or use a mixture for a more colorful and festive look.
Red gives a milder and sweeter flavor. I prefer the red pepper for my vegan stuffed peppers.

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