🌱 Vegan Stuffed Bell Peppers 🫑
These Vegan Stuffed Bell Peppers are an oven dinner that actually fills you up. Colorful peppers get packed with rice, black beans, tomatoes, and spices, then baked until tender and finished with melted dairy-free cheese. It’s cozy, colorful, and easy to make for the whole table.
I love how pretty these look coming out of the oven. Every pepper is a complete meal — protein, veggies, and that golden cheesy top. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Stuffed Peppers 💚
- 🌱 Completely vegan
- 🫑 Colorful oven dinner
- 🫘 Filling bean and rice mix
- 🧀 Melty dairy-free cheese
- 🍽️ Built-in portion control
- 🧊 Great for leftovers
The Secret to Peppers That Don’t Collapse
Don’t overbake them. You want the peppers tender, not floppy. Pre-cook the rice so the filling is already hot going in. A little sauce in the filling keeps everything moist, and the cheese goes on near the end so it browns without burning.
Frequently Asked Questions ❓
Do I need to boil the peppers first? 🔥
No. Baking them with the filling is enough. If you like them extra soft, cover the pan for the first 20 minutes.
Can I use quinoa instead of rice? 🌾
Yes. Quinoa works perfectly and adds extra protein.
How do leftovers keep? 🧊
Refrigerate for up to 4 days. Reheat in the oven so the cheese melts again.
🌱 Vegan Stuffed Bell Peppers
Ingredients 🛒
- 6 bell peppers, tops cut off and seeds removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ cups cooked rice or quinoa
- 1 can (15 oz) black beans, drained
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ cup salsa or tomato sauce
- 1 cup shredded vegan cheese
Instructions 👩🍳
- Preheat oven to 375°F (190°C). Stand the peppers in a baking dish or on a sheet pan.
- Heat the oil in a skillet. Cook the onion for 4 minutes, then add the garlic.
- Stir in the rice, black beans, tomatoes, cumin, paprika, chili powder, salt, and salsa. Cook 2 minutes.
- Spoon the filling into the peppers. Cover with foil and bake for 25 minutes.
- Uncover, top with vegan cheese, and bake 8–10 minutes more, until the cheese is melted and golden.
- Rest 5 minutes and serve.
Nutrition
| Nutrient | Per pepper (1/6) |
|---|---|
| Calories | 250 |
| Protein | 9g |
| Net carbohydrates | 32g |
| Total carbohydrates | 38g |
| Fiber | 6g |
| Total fat | 8g |
| Sodium | 480mg |
Estimates based on stuffed peppers with rice, black beans, and vegan cheese. Exact numbers may vary by cheese brand and pepper size.
Notes & Tips 💡
- Slice a thin piece off the bottom if a pepper won’t stand up.
- A squeeze of lime and fresh cilantro at the table makes these pop.
- Leftover filling is excellent in burritos the next day.
- For extra heat, add jalapeño to the filling.
These Vegan Stuffed Bell Peppers are colorful, filling, and oven-easy. A dinner that looks like you planned ahead. 🫑🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
