These Easy Vegan Stuffed Peppers are a crowd-pleaser! Packed with a savory tofu filling that tastes just like traditional ground beef and rice, you won’t believe they’re plant-based. I like to top mine with melty vegan cheese (which is optional) for that final kiss of gooey deliciousness. They’re perfect for an easy weeknight meal but impressive enough for holiday gatherings.
Stuffed peppers are a classic dish that never goes out of style! My modern, vegan version delivers all the deliciousness of the original, with options to make it oil-free or gluten-free. Plus, you can prep them up to 2 days in advance, making them perfect for Thanksgiving or holiday meals, and they freeze well for later use.
This stuffed peppers recipe is rich, hearty, and perfectly balanced. The crumbled tofu, seasoned with dark soy sauce, chili powder, and cumin, mimics a savory, “meaty” flavor that complements the sweet roasted bell peppers. A sprinkle of melty, gooey vegan cheese adds the final touch of comfort and indulgence, making this dish a crowd-pleaser that everyone will enjoy.
Pair your stuffed peppers with vegan garlic mashed potatoes, smashed potatoes, a simple green salad, roasted vegetables such as broccolini, carrots, or Brussels sprouts, boiled corn on the cob, pasta salad, or some garlic bread for a complete, satisfying feast.
Ingredients:
- Bell peppers: The base for stuffing; choose any color. I used orange, yellow, and red peppers but you could also use all one color of pepper.
- Olive oil: Used for roasting the peppers and sautéing the filling. To make it oil-free, skip the oil and use vegetable broth or water for sautéing the onions and garlic.
- Onion & garlic: Adds a savory, aromatic base to the filling.
- Tofu: Crumbled to mimic ground beef, providing a hearty, protein-rich texture. There is no need to press the tofu first as any extra water gets cooked out when sautéing the tofu. However, if you love pressing tofu first, there is certainly no harm in doing this, it will just make for a slightly dryer filling.
- Spices (chili powder, cumin, oregano, black pepper, salt): A blend of warm, earthy flavors for that classic stuffed pepper taste.
- Dark soy sauce: Thicker, sweeter, and less salty than regular soy sauce, it gives the tofu a nice brown color. You can usually find it in most grocery stores or online. If you don’t have dark soy, use regular soy sauce but with a little less. For a gluten-free option, use tamari.
- Tomato sauce: Brings moisture and tanginess to the filling. I used canned tomato sauce, but you can use whatever kind you have on hand.
- Cooked rice, quinoa, or other grain: I used rice, but any grain will do. This is a great way to use up leftovers!
- Vegan cheese (optional): A topping for extra indulgence and meltiness. I used store-bought shredded vegan cheese, but if you prefer a homemade or oil-free option, try my nacho cheese recipe.
How to Make Vegan Stuffed Peppers:
Preheat the oven: Preheat your oven to 425°F (220°C) and lightly grease a 9″ x 13″ (23 cm x 33 cm) baking dish.
Prep the peppers: Cut the bell peppers in half lengthwise from stem to bottom. Remove the core and seeds. I like to leave the stems on as they look pretty and help keep the structure.
Arrange the peppers in the prepared dish, cut side up. Drizzle 1 tablespoon of olive oil over the peppers and rub it evenly. Sprinkle ¼ teaspoon of salt over them. Roast for 18-20 minutes, until they are slightly tender and juices collect in the peppers.
Prepare the filling: While the peppers roast, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the onion and garlic, and sauté until the onion begins to brown, about 5 minutes.Crumble the tofu into the skillet with your hands. Stir in the dark soy sauce, chili powder, oregano, cumin, and black pepper. Cook for another 5 minutes, stirring occasionally, and using your spoon to break up the tofu more if needed.
Add the tomato sauce and cooked rice (or other grain), and bring to a simmer. Taste and adjust the seasoning, adding more soy sauce, pepper, or salt as needed. Remove from heat and set aside.
Stuff the peppers: Once the peppers are done roasting, use a spoon to fill each pepper with the tofu mixture. Pack the filling in until each pepper is heaping. Top each with shredded vegan cheese (if using). (I used a mix of mozzarella cheese and cheddar).
Final roast: Cover the dish with foil (without touching the tops of the peppers) and roast for another 15-20 minutes, until the cheese has melted or the peppers are heated through. Serve hot. Garnish with parsley, basil, or fresh herbs if desired.
These Vegan Stuffed Peppers are…
- easy enough to make on a weeknight
- impressive enough to serve at a holiday feast
- meaty, cheesy, delicious and 100% plant-based
What to serve with stuffed peppers:
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Stuffed Peppers
These Easy Vegan Stuffed Peppers are a crowd-pleaser! Packed with a savory tofu filling that tastes just like traditional ground beef and rice, you won’t believe they’re plant-based. I like to top mine with melty vegan cheese (which is optional) for that final kiss of gooey deliciousness. They’re perfect for an easy weeknight meal but impressive enough for holiday gatherings.
Servings:
Prevent your screen from going dark
Instructions
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Preheat the oven: Preheat your oven to 425°F (220°C) and lightly grease a 9″ x 13″ (23 cm x 33 cm) baking dish.
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Prep the peppers: Cut the bell peppers in half lengthwise from stem to bottom. Remove the core and seeds. I like to leave the stems on as they look pretty and help keep the structure.Arrange the peppers in the prepared dish, cut side up. Drizzle 1 tablespoon of olive oil over the peppers and rub it evenly. Sprinkle ¼ teaspoon of salt over them. Roast for 18-20 minutes, until they are slightly tender and juices collect in the peppers.
-
Prepare the filling: While the peppers roast, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and sauté until the onion begins to brown, about 5 minutes.Crumble the tofu into the skillet with your hands. Stir in the dark soy sauce, chili powder, oregano, cumin, and black pepper. Cook for another 5 minutes, stirring occasionally, and using your spoon to break up the tofu more if needed.
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Add the tomato sauce and cooked rice (or other grain), and bring to a simmer. Taste and adjust the seasoning, adding more soy sauce, pepper, or salt as needed. Remove from heat and set aside.
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Stuff the peppers: Once the peppers are done roasting, use a spoon to fill each pepper with the tofu mixture. Pack the filling in until each pepper is heaping. Top each with shredded vegan cheese (if using).
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Final roast: Cover the dish with foil (without touching the tops of the peppers) and roast for another 15-20 minutes, until the cheese has melted or the peppers are heated through. Serve hot.
Notes
Freezing Instructions: To freeze before baking, prepare and stuff the peppers, then freeze on a baking sheet until firm. Transfer to an airtight container and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 40-45 minutes.
To freeze after baking, cool the cooked peppers completely, freeze as above, and reheat at 375°F (190°C) for 25-30 minutes.
Oil-Free Instructions: To make this oil-free, omit the oil when roasting the peppers. When sautéing the onions and garlic, use vegetable broth or water. Omit the vegan cheese or top with homemade oil-free cheese, like this one.
Dark Soy Sauce: Dark soy sauce is thicker, sweeter, and less salty than regular (light) soy sauce, giving the tofu a nice brown color. It can usually be found in most grocery stores or online. If you don’t have dark soy, substitute with regular soy sauce, using a little less, but note the dish won’t be as brown (but will still taste delicious). For a gluten-free option, use gluten-free soy sauce, such as tamari.
Nutrition
Serving: 1stuffed pepper with vegan cheese | Calories: 270kcal | Carbohydrates: 25g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 829mg | Potassium: 469mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2901IU | Vitamin C: 110mg | Calcium: 95mg | Iron: 3mg
