Meaty stuffed green peppers are a satisfying dinner the whole family will love! Seasoned plant-based ground beef and rice are tucked into bell pepper halves and topped with melty vegan cheese.
Stuffed peppers are always delicious and I love that they can be enjoyed as a main course or side dish. The classic version of this recipe is made with bell peppers filled with a mix of seasoned rice, ground beef, and veggies, but with a few simple swaps, you can easily make them vegan.
With plant-based ground beef and cheese, this vegan version of stuffed green peppers has all the flavour of the original, but without the meat and dairy. This recipe is also easy to customize—switch it up with your favorite herbs, spices, and vegetables to create a unique dish every time!
The best part about this recipe is that it’s fantastic for busy weeknights because you can break it down into two steps: make the filling ahead of time, then stuff the peppers and bake them. Or, you can even fill the peppers, cover them with cheese, and refrigerate until you’re ready to cook.
Why You’ll Love This Stuffed Green Pepper Recipe
Here’s what makes these stuffed peppers a winner:
- Vegan. Unlike most other stuffed pepper recipes, this one is completely vegan so it can be enjoyed by everyone at the table.
- Versatile. Stuffed green peppers can easily be customized with different fillings and seasonings to suit any taste. Don’t be afraid to make this your own!
- Nutritious. Packed with veggies, protein, and healthy carbohydrates, these stuffed peppers make for a nutritious meal that will leave you feeling full and satisfied.
- Delicious. The seasoned filling mixture is reminiscent of taco meat, so you can expect big, bold flavours from this dish.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Green bell peppers – While I developed this recipe with green bell peppers, you can certainly use another variety if you’d like, or even try poblano peppers for a spicier version of this recipe.
- Olive oil
- Yellow onion – A white or red onion will work too if you happen to have them on hand.
- Vegan ground beef – I used Beyond Meat.
- Seasonings – Chili powder, ground cumin, salt, red pepper flakes, dried oregano, and black pepper.
- Fire-roasted tomatoes – Regular diced tomatoes are fine too, but fire-roasted adds another layer of flavour.
- White rice
- Shredded vegan cheese – I used Violife.
What Is the Difference Between Green and Red Peppers?
Green and red bell peppers are from the same species, but taste quite different because green bell peppers are the unripened version of red bell peppers. Because of this, red bell peppers tend to be sweeter and have less of a bite than green bell peppers.
How to Make Stuffed Green Peppers
Here’s what you’ll need to do to make these satisfying vegan stuffed peppers:
- Prepare. Preheat your oven to 375ºF and coat a 9×13 baking dish with nonstick spray. Cook the rice according to the package instructions and cut the peppers in half lengthwise; discard the seeds and place the peppers in a baking dish cut-side-up.
- Cook the onion. Warm the olive oil in a nonstick skillet set over medium heat, then add the onion and cook until tender, about 3-4 minutes, stirring occasionally.
- Brown the vegan beef. Cook the ground beef in the skillet for 8 to 10 minutes, then stir in the garlic and cook for another minute.
- Simmer. Stir in the tomatoes, spices, salt, pepper, and red pepper flakes and reduce the heat to medium-low. Simmer for about 3 minutes, or until the tomatoes are warm.
- Finish the filling. Stir in the rice and half of the cheese. Cover the pan for a few minutes until the cheese melts, then remove from heat.
- Stuff the peppers. Divide the filling into the pepper halves and sprinkle the remaining cheese on top.
- Bake. Cover the baking dish with a sheet of foil coated with cooking spray. Bake for 30 minutes, then remove the foil and bake for another 15 minutes or until the peppers are tender.
Tips for Success
These simple tips will help you make perfect vegan stuffed peppers:
- Use peppers that are similar in size. This will help ensure that they’re all finished cooking at the same time.
- Pack the filling in. You can use the back of a spoon to press the filling into the peppers.
- Make the filling ahead of time. It will keep in the refrigerator for up to 3 days, so you can make it in advance and you’ll have less work to do for the day you plan on serving your stuffed green peppers for dinner.
The great thing about these stuffed green peppers is that they can be customized in so many ways! Here are some ideas:
- Use quinoa, farro, or brown rice instead of white rice.
- Swap crumbled tempeh for the vegan ground beef if you prefer to avoid meat substitutes.
- Add extra vegetables to the filling, like zucchini or mushrooms.
- Use the filling as a stuffing for zucchini or pattypan squash.
- Make unstuffed peppers by dicing the bell peppers and cooking them with the onion.
One half of a stuffed green pepper is a great side dish, while two halves makes for a satisfying dinner! Pair these peppers with Vegan Cornbread Muffins or Vegan Cornbread to round out your meal, or serve them with a simple salad.
How to Store Leftovers
Stuffed green peppers can be stored in an airtight container in the fridge for up to 4 days. To reheat, place them in a baking dish and bake at 350ºF until they’re warmed through. You can also use the microwave.
Can This Recipe Be Frozen?
Yes, these vegan stuffed peppers can be frozen for up to 3 months. Place them in a freezer-safe container and freeze. To reheat, thaw overnight in the fridge and then follow the reheating instructions above.
More Vegan Recipes
Stuffed Green Peppers
- 3 large green bell peppers 640 grams
- 1 tablespoon olive oil 15 ml
- ½ cup yellow onion diced, 75 grams
- 3 cloves garlic minced 15 grams
- 1 pound vegan ground beef 454 grams, I used Beyond Meat
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 14.5 ounce can fire roasted tomatoes 411 grams
- ½ cup white rice 50 grams
- 1 ½ cups shredded vegan cheese 168 grams, I used Violife
- Preheat the oven to 375 degrees. Spray a 9×13 baking dish with nonstick spray.
- Cook the rice according to the package instructions.
- Cut peppers in half lengthwise, remove seeds, and place in the baking dish, cut side up.
- Add the olive oil to a nonstick skillet over medium heat. Once the oil is hot, add the onion. Cook onions until tender, about 3-4 minutes, stirring occasionally.
- Add the vegan meat to the nonstick skillet and cook until brown, about 8-10 minutes.
- Add the minced garlic and cook for another minute, taking care not to burn the garlic.
- Add the tomatoes, spices, salt, pepper and red pepper flakes. Reduce heat to medium low. Bring to a simmer and cook for about 3 minutes until the tomatoes are warmed.
- Add the cooked rice and half of the cheese. Stir together. Cover with a lid and cook for 2-3 minutes until the cheese has melted. Remove the pan from the heat.
- Divide the filling into the cut pepper halves and top with the remaining cheese.
- Spray a sheet of aluminum foil and place it over the stuffed peppers, sprayed side down. This will keep the cheese from sticking to the foil.
- Bake in a preheated oven for 30 minutes, then remove the foil and bake another 15 minutes or until the peppers are fork tender.
- To store: Stuffed green peppers can be stored in an airtight container in the fridge for up to 4 days. To reheat, place them in a baking dish and bake at 350ºF until they’re warmed through. You can also use the microwave.
- To freeze: Vegan stuffed peppers can be frozen for up to 3 months. Place them in a freezer-safe container and freeze. To reheat, thaw overnight in the fridge and then follow the reheating instructions above.