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These super easy vegan stuffed peppers make for a fast weeknight meal ready in about 30 minutes. The bell peppers are roasted until tender and stuffed with rice, dairy-free pimento cheese, and savory baked tofu (or sub vegan ground beef like Beyond Meat).
Originally Published: September 1, 2020 | Updated: October 6, 2023
Why You’ll Love These Vegan Stuffed Peppers
These stuffed peppers are one of my favorite childhood meals. My mom used to make these ham & cheese stuffed peppers all the time before I went vegetarian (and vegan). I LOVED them.
I was super lucky that she was willing to veganize them for me after I transitioned to veganism. I’ve taken her recipe and modified it to create these plant-based cheesy vegan stuffed peppers. They’re filling, warm, comforting, and absolutely drool-worthy. Here are a few more reasons we love this recipe and you will too:
Emily’s Recipe Notes:
- Weeknight-Friendly: Ready in just about 30 minutes!
- Creamy Pimento Goodness: The vegan pimento cheese gives this dish a tangy kick and a rich, creamy texture that sets it apart.
- Protein Options: Whether you opt for tofu stuffed peppers or Beyond Meat stuffed peppers, you can switch out the protein to your preference.
Ingredients:
Today we’re stuffing these peppers with a “ham & cheese” inspired filling…but if we can’t use ham and we can’t use cheese, what actually goes in them? Instead of ham, the protein I’m using is my savory baked tofu, cubed up into small pieces. Here’s what else you’ll need:
Bell Peppers
I recommend green bell peppers, red bell peppers, yellow bell peppers and/or orange peppers. They serve as the base for the hearty stuffing.
If you’re not a fan of bell peppers, hollowed-out zucchini boats also work well for this recipe.
Dry White Rice
The rice absorbs all the flavors and serves as the base of your stuffing. For best results, rinse the rice well before cooking. I used Jasmine Rice in this recipe.
You can use cooked quinoa or brown rice as an alternative. The cooking time may vary, so adjust accordingly.
Vegetable Stock
This is used for cooking the rice, infusing it with extra flavor and richness as it cooks.
Baked Tofu or Beyond Meat
These are your protein options. Both are hearty, satisfying and blend well with the other ingredients.
Homemade Vegan Ground Beef Crumbles or Tempeh are a few more great protein options. Tempeh has a nutty, grainy texture that pairs well with the creamy pimento cheese. You can also use store-bought marinated or smoked tofu that’s ready to cook or opt for another vegan ground beef.
Vegan Mayo and Vegan Cream Cheese
These give the pimento cheese its creamy, spreadable texture.
Unsweetened almond or soy yogurt can serve as a tangy substitute for mayo.
Jarred Pimento Peppers
A must-have for authentic pimento cheese flavor. They add a bit of tang and spice. Freshly roasted red peppers, finely chopped, can be used in a pinch.
Vegan Cheddar Cheese
Any meltable vegan cheese will work. You could go with vegan mozzarella or even a vegan pepper jack for a spicy kick.
How to Make Vegan Stuffed Peppers
STEP 1: Preheat the oven. Then, prepare your baking dish by adding a drizzle of olive oil.
STEP 2: In a medium saucepan or rice cooker, combine the rice and vegetable broth. Cook until the rice is tender and all liquid has been absorbed.
STEP 3: While the rice is cooking, prepare your bell peppers by cutting the tops off the peppers with a sharp knife and removing the seeds and membranes. If you prefer, you can also slice them in half lengthwise to create pepper halves, which some find easier to fill. Place them in the oven for a pre-bake of 10 minutes.
STEP 4: Next, prepare your vegan protein. Follow this recipe for baked tofu or sauté the Beyond Meat over medium heat until it’s cooked through.
STEP 5: In a medium mixing bowl, combine all the ingredients for the vegan pimento cheese.
STEP 6: Once the rice is cooked, mix in the pimento cheese and protein. Stuff the pre-baked bell peppers with the rice mixture.
STEP 7: Bake the stuffed peppers until tender and slightly golden on top.
Serving
This filling makes enough to fill up about 6 peppers. After filling them up and a quick bake in the oven, the cheese on top gets SO crispy. The crispiness with the creamy inside is absolutely perfect.
These vegan stuffed peppers can be a meal in themselves, but they also pair well with a side of vegan garlic bread, green beans, or a light garden salad for added greens.
Adding a sprinkle of chopped fresh herbs like basil or parsley or even some red pepper flakes adds another layer of flavor to the dish.
Other Filling Ideas
While the pimento cheese filling is a fan favorite in my household, there are so many other flavor possibilities when it comes to meatless stuffed peppers. Here are a few more ideas that you can try:
- Black Beans, Rice, and Corn: Season the rice with taco seasoning and garnish with fresh cilantro for a Southwestern twist.
- Sautéed Mushrooms and Spinach: Adds some earthy flavors. Garnish with nutritional yeast for some more cheesy flavor.
- Cauliflower Rice: A great alternative white rice, which also absorbs flavors well.
- Italian Inspired: Use Italian seasoning, cherry tomatoes or tomato sauce, and vegan mozzarella instead of pimento cheese.
Storage
Leftover peppers can be stored in an airtight container in the fridge for up to 4 days.
You can also freeze individual stuffed peppers wrapped in plastic wrap or aluminum foil for up to 2 months. Thaw in the fridge overnight before reheating.
Tips for Making Vegan Stuffed Peppers
- Rinse Rice Thoroughly: This removes excess starch and prevents the rice from becoming gummy.
- Drain Tofu Well: If using tofu, make sure to drain and press it well to remove as much water as possible. This makes for a firmer texture.
- Season to Taste: As always, adjust the seasonings to taste! Add more salt, pepper, or spices as needed.
FAQ
Simple side dishes that don’t overpower the flavors of the stuffed peppers are your best bet. Think along the lines of a simple salad or pan fried green beans.
Pre-baking the peppers, as detailed in the recipe, helps them turn tender more quickly when you bake them again after stuffing.
The toughness is likely due to insufficient pre-baking or baking time. Make sure to follow the recipe’s timing guidelines closely, and adjust as needed depending on the size and thickness of your bell peppers.
More Vegan Weeknight Dinners
Easy Vegan Stuffed Peppers
Rate this RecipeIngredients
Peppers, Rice, Filling:
- 1 tbsp extra virgin olive oil
- 6 bell peppers of various colors, tops and seeds removed
- 1 ½ cups dry white rice, rinsed well
- 2 ½ cups vegetable broth
- 1 recipe TYBM's Baked Tofu, 12 oz store-bought marinated/smoked firm tofu, or 12 oz Beyond Meat
- 1 handful fresh basil or parsley, for garnish
Vegan Pimento Cheese
- ⅓ cup vegan mayo , like Hellman’s Vegan Mayo – or sub plain dairy-free yogurt
- ½ cup vegan cream cheese , like Trader Joe’s Vegan Cream Cheese
- 2 tbsp jarred pimento peppers, minced
- ½ cup vegan cheddar cheese, shredded or diced small
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- salt, to taste
Instructions
- Prepare the peppers by cutting the tops off of them with a sharp knife and removing the seeds and membranes. If you prefer, you can also slice them in half lengthwise to create pepper halves, which some find easier to fill.6 bell peppers of various colors
- Preheat the oven for 450°F. Add 1 tbsp of olive oil to a 9×13” baking dish.1 tbsp extra virgin olive oil
- In a medium saucepan or rice cooker, add the rice and veggie stock. Turn the rice cooker on and select the white rice setting. If using a pot, bring to a boil over medium heat and then reduce the heat to low. Simmer for 15 to 20 minutes until all the liquid has been absorbed.1 ½ cups dry white rice, 2 ½ cups vegetable broth
- While the rice is cooking, place the prepped bell peppers the oiled baking dish with the tops facing up. Rub the oil on the outside and inside of the peppers. Pre-bake the peppers for 10 minutes.
- While the peppers are baking, prepare the tofu according to this recipe.1 recipe TYBM's Baked Tofu
- If using store-bought marinated tofu or Beyond Meat, add it to a large skillet with a drizzle of oil over medium heat. Cook for 8-10 minutes, stirring occasionally until cooked through. The mixture should be lightly browned.
- Combine all the ingredients for the pimento cheese together in a medium bowl. Add salt and pepper to taste.⅓ cup vegan mayo, ½ cup vegan cream cheese, 2 tbsp jarred pimento peppers, ½ cup vegan cheddar cheese, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ¼ tsp black pepper, salt
- When the rice is cooked and tender, fluff it with a fork. Add the pimento cheese mixture and the cooked tofu (or cooked Beyond Meat) to the rice pot.
- Stir together all the ingredients until all the rice is coated in the cheese mixture and the tofu/Beyond Meat is well distributed.
- Spoon the mixture into each pepper. If there is extra filling, spoon it into any open areas in the baking dish.
- Bake at 450°F for about 10-15 minutes, or until the peppers are completely tender and the rice starts to appear golden brown on top. Serve warm and garnish with fresh herbs like basil or parsley.
Recipe notes
- Dry White Rice: You can use cooked quinoa or brown rice as an alternative. The cooking time may vary, so adjust accordingly.
- Baked Tofu or Beyond Meat: Tempeh is another protein option. It has a nutty, grainy texture that pairs well with the creamy pimento cheese. You can also use store bought marinated or smoked tofu that’s ready to cook or opt for another vegan ground beef.
- Vegan Mayo: Unsweetened soy or almond yogurt can serve as a substitute for mayo.
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