Vegetarian Stuffed Peppers

These Vegetarian Stuffed Peppers are filled to the brim with flavorful rice, beans, tomatoes then covered with heaps of melted cheese. Vegetarian stuffed bell peppers are perfect for a deliciously filling, budget-friendly weeknight meal.

VEGETARIAN STUFFED PEPPERS RECIPE

Each year, I get a lot of questions surrounding the holidays. Specifically, what vegetarian recipe can I serve at my holiday dinner? Whether it is Thanksgiving, Easter, Christmas, or anything in between, this vegetarian stuffed peppers recipe is a sure-fire win for vegetarians and meat-eaters alike!

There are so many options when it comes to vegetarian recipes to serve at the holidays. My family is always happy to eat Mexican Tater Tot Casserole or Vegetarian Spinach and Mushroom Lasagna. But to be honest, these Vegetarian Stuffed Peppers are always a winner!

My family loves these because they are packed with flavor. I love them because they are so nutritious and easy to make! Everyone wins when you make vegetarian stuffed bell peppers for dinner.

INGREDIENTS IN VEGETARIAN STUFFED PEPPERS

Bell Peppers: I like to use a variety of colors to make a visually interesting dish, any color of bell pepper will work here.

Oil: Use your favorite oil for sautéing the onion. I usually stick with avocado oil because it has a high smoke point and healthy fats, too.

Onion: Sautéed onions add a flavor base to the pepper filling and a subtle sweetness, too!

Extra Firm Tofu: We will crumble this up to add protein and bulk to the dish.

Chili Powder: I love the little kick of heat that this spice gives.

Cumin: Cumin is a warm spice that goes so well with tomatoes.

Black Beans: Use cooked beans or beans from a can, drained and rinsed.

Rice: Perfectly cooked rice soaks up all of the delicious flavors.

Tomato Sauce: Tomato sauce adds moisture and flavor to the dish.

Diced Tomatoes: Add bright flavor to this hearty meal with diced tomatoes! You can use canned or fresh tomatoes here.

Mozzarella Cheese: This gets all melty and delicious on top of the peppers. Swap for cheddar cheese, Monterey jack cheese, or any other cheese that melts if you prefer.

HOW TO MAKE VEGETARIAN STUFFED PEPPERS

1. First, cut the peppers in half, deseed and wash them. Lay them on a baking tray face down. Roast the peppers as directed in the recipe. Set aside.
2. Then, in a skillet over medium heat, warm the oil. Add in onions to sauté. While onions are cooking, press the tofu in a tofu press for 10 to 12 minutes, turning the knobs every 2 to 3 minutes.
3. Once the onions are translucent and soft, add in pressed tofu and mash with a fork. Sauté, stirring occasionally.
4. Next, add in black beans, rice, tomato sauce, diced tomatoes, cumin, and chili powder. Stir to combine.
5. Put peppers halves into a baking dish, open side up. Optional: You can lightly spray the baking dish with a spray oil to help prevent sticking. Evenly divide the stuffing mixture into the peppers. 
6. Finally, top with cheese and bake! Since these are vegetarian stuffed peppers, they are done once the peppers are perfectly charred and the cheese is melted.

HOW LONG DO YOU BAKE STUFFED PEPPERS?

Recipes can vary, but for this recipe you will cover the baking dish with foil and bake at 350 degrees F for about 15 minutes.

Basically, everything is already cooked. You are constructing the vegetarian stuffed peppers and then heating them again. Look for the browned, melty cheese and a slight char on the outside of the peppers.

Remember, all ovens are different, so cook times and possibly even temperatures could vary.

HOW TO MAKE VEGAN STUFFED PEPPERS

The easiest way to turn this stuffed peppers recipe into vegan stuffed peppers is to omit the cheese or use dairy-free cheese.

Dairy-free cheeses can be easily found at many of the big box grocers. Look for a vegan mozzarella or another cheese that melts.

You can also omit the cheese and top with smashed avocado or guacamole once the vegetarian stuffed peppers have finished baking.

I also used tofu in this recipe to make it vegetarian (giving the option for vegan). It is important when you use tofu that you press the tofu. Otherwise, you end up with soggy tofu and soggy stuffed peppers. No one wants that!

INGREDIENT SUBSTITUTIONS FOR STUFFED PEPPERS

• If you eat meat, you can sub out the tofu and add sautéed ground beef, ground chicken, ground pork, or even Italian sausage. I've also used this Instant Pot vegan taco "meat" with tons of flavor!
• You can sub out the cheese for dairy-free cheese or smashed avocado.
• Do not like rice? You can sub in quinoa for the rice.
• Looking for a more low-carb option? You can sub out the rice for cauliflower rice or no rice at all!

HOW TO MAKE STUFFED PEPPERS AHEAD OF TIME

I think one of the best things about this vegetarian stuffed peppers recipe is that you can make it ahead of time. You can prep this recipe, put it in the fridge, then pop it in the over the very next day. 

I have even had luck with freezing my vegetarian stuffed peppers recipe for a later date! Simply thaw completely before baking for the best vegetarian stuffed peppers.

Yay! You have made it this far, and I am so glad! Hey - If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, YouTube, and Facebook, too!

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Vegetarian Stuffed Peppers

Alysen Heil

These Vegetarian Stuffed Peppers are filled to the brim with flavorful rice, beans, tomatoes then covered with heaps of melted cheese. These vegetarian stuffed bell peppers are perfect for a deliciously filling week-night meal.

4.58 from 7 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 556 kcal

Ingredients

  

1x2x3x

• 4 bell peppers cut in half and deseeded
• 2 T oil
• 1 c onion diced
• 1 block extra firm tofu
• 1 t chili powder
• 1 t cumin
• 1 c black beans cooked
• 1 c rice cooked
• 2 c tomato sauce
• 15 oz diced tomatoes
• 1 ½ c mozzarella cheese shredded

Instructions

 

• Cut the peppers in half, deseed and wash them. Lay them on a baking tray face down. Roast the peppers at 425F for 15 minutes. Set aside.
• In a skillet over medium heat, warm the oil. Add in onions to saute.
• While onions are cooking, press the tofu in a tofu press for 10-12 minutes, turning the knobs every 2-3 minutes.
• Once onions are cooked, add in pressed tofu and mash with a fork. Saute for 5 minutes.
• Add in black beans, tomato sauce, diced tomatoes, cooked rice and spices. Stir to combine.
• Put peppers halves into a baking dish, open side up. Optional: You can lightly spray the baking dish with a spray oil to help prevent sticking.
• Evenly divide the stuffing mixture into the peppers.  Top with cheese.
• Cover the baking dish with foil and bake at 350F for 15 minutes.

Notes

*You may have the stuffing mixture left over. You can always use more peppers OR you can freeze the stuffing mixture to use as a later date.

Nutrition

Calories: 556kcalCarbohydrates: 69gProtein: 28gFat: 20gSaturated Fat: 7gCholesterol: 33mgSodium: 995mgPotassium: 1265mgFiber: 10gSugar: 14gVitamin A: 4813IUVitamin C: 170mgCalcium: 329mgIron: 6mg

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