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vegan stuffed peppers in a baking dish
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5 from 1 vote

Vegan Stuffed Peppers

These Vegan stuffed peppers use plant based protein and whole grains in the stuffing. Clean eating and so healthy.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: clean eating, easy, healthy, plant-based protein, vegan, vegetarian
Servings: 4
Calories: 359kcal


  • baking dish 9 X 9 inch


  • 4 bell peppers any color
  • ½ lb plant-based mild or spicy sausage
  • ½ lb plant based burger
  • 2 cups mixture of brown and wild cooked rice
  • 2 cups Italian style stewed tomatoes(liquid drained )
  • 1 diced medium onion
  • 2 garlic cloves finely minced
  • 1 cup grated Italian style mixture of cheese (optional)
  • ½ cup grated mozzarella cheese(optional)for topping


  • preheat oven to 350°F.
  • Cook a mixture of brown and wild rice according to package instructions. It is ok if rice is a little chewy as it will cook more while baking.
  • While the rice is cooking, Saute the plant-based protein sausage and burger until brown and crumbly. 8 - 10 minutes
  • Add the onions and saute until onions are translucent. 3- 5 minutes.
  • Add the garlic and saute until fragrant
  • Put the sauteed plant-based protein, cooked rice, and tomatoes in a bowl and mix together.
  • Add the optional cheese and mix in. If you are vegan, skip the cheese or use vegan cheese.
  • Prepare the peppers for stuffing by cutting off their tops and removing the membranes and seeds. Place them upright in a greased baking dish.
  • Stuff each pepper with ¼ of the mixture.
  • Cover with a large plate and microwave for 15 minutes, uncover and add an additional optional 2 tbsp of cheese on top and bake in the oven for 10 - 15 minutes more or until peppers are tender.



In place of the rice, use any whole grain like quinoa, bulgar wheat or Teff. 
Use Vegan cheese or skip the cheese.  These peppers are delicious with or without the cheese. 
If you don't want to microwave the stuffed peppers, Bake covered for 50 minutes, then uncover, add the cheese, and bake for 10 more minutes.


Serving: 1pepper | Calories: 359kcal | Carbohydrates: 40g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 649mg | Potassium: 723mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3988IU | Vitamin C: 165mg | Calcium: 74mg | Iron: 3mg