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overhead shot of multi color stuffed peppers with white melted cheese and green herbs on top

Vegetarian Stuffed Peppers

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.
Course Main Course
Cuisine American
Keyword vegetarian stuffed peppers
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Calories 556kcal
Author Cindy Gordon | Vegetarian Mamma



  • 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.



*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.


Calories: 556kcal | Carbohydrates: 69g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 995mg | Potassium: 1265mg | Fiber: 10g | Sugar: 14g | Vitamin A: 4813IU | Vitamin C: 170mg | Calcium: 329mg | Iron: 6mg