Stuffed vegetables are such a quintessentially summer dish and I’ve been craving them lately. While I have plenty of stuffed vegetable dishes on my blog including my take on Greek stuffed peppers which I love, I fancied making them slightly differently this time. These vegan stuffed peppers feature an aromatic filling fragrant with sundried tomatoes, basil, parsley and smoked tofu for a bit of meatiness and substance. They are easy to make and feed a crowd. They make delicious leftovers too.
MORE ABOUT THE INGREDIENTS
BELL PEPPERS: Pick fresh, roomy bell peppers for this dish, any colour you like – although I personally steer clear off green ones as I find them often bitter. RICE: Rice is the main filling ingredient for these vegan stuffed peppers. I used long grain white rice and while you can use a different variety, other grains will cook at different rate so you may want to experiment with cooking time and/or the amount of liquid you add to the dish. If using brown rice – which takes much longer to cook through – I recommend precooking it until almost ready and letting it finish off in the oven. SUNDRIED TOMATOES: I used umami-rich sundried tomatoes to flavour the rice and the oil they are preserved in to fry the filling in. This minimises waste and adds extra flavour to the filling. TOFU: I used crumbled smoked tofu to add flavour and body to the filling. Tofu makes the filling more satiating and richer in plant protein, which is especially key if you work out a lot. HERBS: To flavour the filling I used a combination of dry oregano and fresh herbs I happen to have in my fridge – basil and parsley, but feel free to improvise with whatever you like. AROMATICS: I used shallots and garlic as the base for the filling, but onion and garlic will work just as well. Be sure to dice them both finely as you do not want big chunks of onion in your filling. MISO I used red miso to add extra depth of flavour to the filling. If you only have white miso add that instead. Umami aside, miso contributes a punch of saltiness too so if you are sensitive to salt, you may want to hold some of it back. Personally, a teaspoon of salt on top of miso hits the spot in terms of seasoning. WINE I used white wine to pre-cook the rice, but if you don’t consume alcohol, feel free to substitute it with some veggie stock, for example. Just be mindful of the fact that if you stock contains salt, your filling may not need as much of it as is listed in the ingredient list.
To make the filling, start off by sauteeing the aromatics in some oil until translucent and fragrant. Once done, add rice and all the remaining filling ingredients apart from liquids. Give everything a good stir.
Add liquids and simmer the filling on a low heat until most of the moisture has been absorbed.
Fill hollowed out and pre-baked peppers with the filling, cover with a piece of kitchen tray and bake for 1 hour. Top with vegan cheese and carry on baking for another 5-10 minutes. Serve warm, with a drizzle of pesto dressing.
If you enjoy stuffed vegetable dishes in general, you may want to try some of my earlier recipes:
vegan pesto*, shop-bought or homemade vegan soft cheese, shop-bought or homemade
*PESTO: I enjoyed these with a light pesto dressing, but you can also make a simple sauce while roasting the peppers – for details see the sauce under the recipe for yemista – Greek style stuffed peppers.
title: “Vegan Stuffed Peppers” ShowToc: true date: “2024-10-06” author: “Rita Brown”
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
Protein-packed dinner. This recipe is packed with lentils and quinoa, which are both rich in protein. Perfect for meal prep. Make the filling ahead, refrigerate or freeze it, and serve with bell peppers when ready. Naturally vegan and gluten-free for everyone to enjoy!
Variations & Substitutions
Bell peppers. Use red or yellow bell peppers. Mushroom. Use white mushrooms or portobello mushrooms. Tomato paste. Adds a rich flavor. Quinoa. Cook quinoa before adding. You can also use cooked brown rice. Lentils. Cook lentils before adding to the filling. You can also use black beans or chickpeas. Garlic and onion. Use fresh garlic and onion to sauté the filling. Maple syrup. Adds sweetness to balance the flavors. Seasonings. I used a blend of oregano, paprika, cumin, salt, and black pepper. You can also use an Italian seasoning blend. Fresh herbs. Garnish with fresh cilantro leaves or parsley before serving! Toppings. Completely optional, but you can top it with vegan cheese or a dollop of vegan sour cream or yogurt.
📖 How to make vegan stuffed peppers
Step 1:Preheat your oven to 375°F (190°C). Step 2:Slice the bell peppers in half lengthwise. Remove the seeds and membranes. Step 3:Lightly brush the pepper halves with olive oil and place them cut side down on a baking sheet. Roast in the preheated oven for 15-20 minutes or until peppers are slightly softened. Remove from the oven and set aside. Step 4:In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and crushed garlic, sauté until softened and fragrant, about 3-4 minutes. Step 5:Add sliced mushrooms and cook until they begin to brown about 5-6 minutes. Step 6:In the skillet, stir in tomato paste, cooked quinoa, and cooked lentils, along with ground cumin, dried oregano, paprika, maple syrup, salt, and pepper. Stir well to combine and cook for another 2-3 minutes. Step 7:Carefully spoon the quinoa and vegetable mixture into the roasted pepper halves, dividing it evenly among them. Step 8:Place the stuffed pepper halves back onto the baking sheet. Roast in the oven for an additional 15 minutes or until the peppers are tender and the filling is heated through. Step 9:Garnish the stuffed peppers with chopped cilantro before serving.
How to cook quinoa:
How to cook lentils:
👩🏽🍳 Tips for the best vegan stuffed bell peppers
⭐ Fill peppers evenly. Spoon the filling mixture generously into each pepper half, pressing down gently to pack it in. This ensures that each pepper is evenly filled and holds together well during baking.
Allow the mushrooms to brown slightly in the skillet. This caramelization adds depth of flavor to the filling. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of brown. Don’t overcook the quinoa and lentils in the skillet. They should be fully heated through but still retain their texture. Overcooking can result in a mushy filling.
🍴 How to serve quinoa stuffed peppers
Vegan stuffed peppers makes a filling and satisfying meal all on its own! But to make your meal more complete, you can serve it with side dishes like green beans and potatoes, vegan chopped salad, vegan cabbage soup, or air fryer smashed potatoes.
🍴Storage and reheating suggestions
Transfer the stuffed peppers to an airtight container or wrap them in a plastic wrap. Refrigerate them for 3-4 days. You can reheat them in a microwave for 1-2 minutes or oven at 350°F for about 15-20 minutes.
🍴 More vegan recipes
If you like this recipe, check out my other delicious vegan recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
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