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.
Thank you to the EZ Tofu Press for sponsoring this post.
Each year, I get a lot of questions surrounding the holidays. Specifically, what vegetarian recipe can I serve at holiday dinner? Whether it is Thanksgiving, Easter, Christmas or another holiday. This vegetarian stuffed peppers recipe is a sure-fire win!
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!
How to make Vegetarian Stuffed Peppers
It is pretty easy to make this vegetarian stuffed peppers recipe. I broke down the steps with some images for you to follow along.
- 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 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 and bake!
How long to you bake stuffed peppers?
Recipes can vary, but for this recipe you will cover the baking dish with foil and bake at 350F for 15 minutes. Basically, everything is already cooked. You are constructing the vegetarian stuffed peppers and then heating them again.
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. You can also omit the cheese and top with smashed avocado 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.
The EZ Tofu Press takes the liquid out of your firm or extra firm tofu easily, quickly, and with less mess than using plates and cans. This press utilizes simple mechanics and quality materials to ensure that it’s long-lasting and easy to use.
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Ingredient Substitutions
- If you consume meat, you can sub out the tofu and insert sauted ground beef.
- You can sub out the cheese for dairy-free cheese of smashed avocado.
- Don’t 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.
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!
What to serve with stuffed peppers:
- Mandarin Spinach Pasta Salad
- Kale Quinoa Salad
- Gorgonzola and Grape Salad
- Roasted Vegetable Pasta Salad
More Stuffed Peppers Recipes
- Spaghetti Stuffed Peppers
- Instant Pot Stuffed Peppers- dinner in a flash!
- Vegetarian Air Fryer Stuffed Peppers
Vegetarian Stuffed Peppers
Ingredients
- 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 1/2 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 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.
Video
Notes
Nutrition
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
Let’s talk! Have you ever made vegetarian stuffed peppers before? I’d love to hear what your favorite ingredients are when you make stuffed peppers! Drop me a comment below!
