Discover a wholesome twist on traditional stuffed peppers with these Vegetarian Stuffed Peppers. Packed with vibrant flavours and nutritious ingredients like rice, beans, corn, and a medley of spices, these peppers offer a satisfying and meatless meal. Perfectly tender and topped with melted cheese, they make for a hearty dish that’s sure to please both vegetarians and meat-lovers alike. Whether you’re looking for an easy delicious weeknight dinner or an impressive side dish option for gatherings, these stuffed peppers will definitely do the trick!
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MY INSPIRATION BEHIND THIS RECIPE
When I think of stuffed peppers I always think of a warm and cozy meal on a chilly autumn or winter night. I remember growing up my mom used to make stuffed peppers and she would stuff them with stuffing (for thanksgiving) and they were soooo yummy! This recipe is a bit different, giving some Mexican flavours in the stuffed peppers with rice, beans, corn, tomatoes and spices. I love how wholesome, nutritions and filling these peppers are. Make them vegan friendly by omitting the cheese on top! 🌶 🫑
WHY YOU'LL LOVE THESE VEGETARIAN STUFFED PEPPERS
- Nutritious and Flavourful: These Vegetarian Stuffed Peppers are a delicious and wholesome meal. Packed with ingredients like black beans, corn, and a variety of spices, they offer a burst of flavours in every bite. Plus, the peppers themselves provide essential vitamins and fibre, making this dish a nutritious choice for a balanced diet.
- Customizable and Vegan-Friendly: This recipe is easily adaptable to different dietary preferences. By omitting the cheese or using vegan cheese, it can be transformed into a satisfying vegan dish, perfect for those who follow a plant-based diet or are lactose intolerant.
- Easy to Prepare: With clear instructions and simple steps, this recipe is accessible even for novice cooks. It’s a great option for busy weeknight dinners or when you want a tasty meal without spending too much time in the kitchen.
- Meal Prep Friendly: These Vegetarian Stuffed Peppers are perfect for meal prepping. You can prepare a batch of them in advance and store them in the fridge or freezer. When you’re in a rush or don’t feel like cooking, simply reheat one for a quick, satisfying, and nutritious meal. This makes them an ideal option for busy individuals or families looking to plan ahead and maintain a healthy eating routine.
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INGREDIENTS NEEDED
- Bell Peppers: The edible vessel for our flavourful filling, adding a sweet and colourful touch to the dish.
- White Rice: A fluffy and neutral base that complements the hearty filling, providing a satisfying texture to each bite.
- Textured Vegetable Protein (TVP): A plant-based protein source that soaks up the vegetable broth and spices, adding a meaty texture to the filling.
- Vegetable Broth: Used to hydrate and flavor the TVP, infusing it with savory goodness.
- Black Beans: A protein and fiber powerhouse that enhances the filling’s nutritional value and adds a creamy element.
- Corn Kernels: Sweet and juicy, they bring a burst of freshness and a hint of sweetness to balance the spices.
- Vegetable Oil: Used for sautéing the garlic and onions, infusing the dish with aromatic flavours.
- Garlic and Onion: A dynamic duo that provides depth and aroma to the filling, creating a savoury foundation.
- Spices: An array of spices that collectively create a well-balanced and flavourful profile for the filling.
- Diced Tomatoes: Provides a rich tomato flavor and moisture to the filling, ensuring it stays deliciously moist.
- Shredded Cheese (or Vegan Cheese Shreds): A melty, gooey topping that adds a layer of indulgence to the stuffed peppers.
- Lime Juice: A zesty finishing touch that brightens up the flavors and adds a hint of acidity to the dish, balancing the richness of the cheese.
- Fresh Parsley: Adds a touch of freshness and color to the filling, brightening up the dish.
HOW TO MAKE VEGETARIAN STUFFED PEPPERS
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers, slice them in half (lengthwise) and remove the seeds and membranes. Set them aside in a baking dish.
Cook the white rice according to the package instructions. Set it aside. In a bowl, combine the TVP and vegetable broth. Let it soak for about 10 minutes until the TVP absorbs the liquid and becomes soft.
In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and chopped onion. Sauté for about 3-5 minutes until the onion becomes translucent.
Add the cooked rice, soaked TVP (no need to drain), black beans, diced tomato can (with juice) corn, and all the spices to the skillet. Stir well to combine. Add lime juice to the mixture and stir until everything is well incorporated.
Stuff each bell pepper with the filling mixture, pressing it down gently to pack it. Sprinkle shredded cheese on top of each pepper.
Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender.
After 30-35 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and slightly golden. Remove from the oven, garnish with fresh parsley, and let them cool for a few minutes before serving. Enjoy! 🙂
VIC'S QUICK TIPS FOR VEGETARIAN STUFFED PEPPERS
- Bell Pepper Selection: Choose bell peppers that are firm and have a vibrant colour. This not only enhances the visual appeal but also ensures a satisfying texture when baked.
- Spice Level Adjustment: If you prefer a milder or spicier flavour, feel free to adjust the cayenne pepper and chilli powder quantities accordingly. Start with less if you’re sensitive to heat, and add more if you like it spicy.
- Variety of Cheese: Experiment with different cheese options, whether dairy or vegan, to personalize the flavor. Cheddar, mozzarella, or a dairy-free alternative can provide unique taste variations.
- Foil Covering: When baking, covering the dish with foil for the initial cooking time helps steam the peppers and ensure they cook through evenly. This step prevents the tops from becoming too browned too quickly.
- Make-Ahead Convenience: These stuffed peppers can be prepared in advance and refrigerated or frozen before baking. Simply adjust the baking time when you’re ready to enjoy them.
- Customization: Feel free to add other vegetables or ingredients you enjoy, such as diced tomatoes, olives, or even a sprinkle of nutritional yeast for extra cheesy flavour.
SERVING SUGGESTIONS & STORING
- Pair with a Fresh Salad: Serve these stuffed peppers with a crisp green salad or a side of coleslaw for a well-balanced meal.
- Sour Cream or Yogurt: A dollop of sour cream or Greek yogurt on top of the stuffed peppers can add a creamy contrast to the flavors.
- Avocado Slices: Garnish with fresh avocado slices or guacamole to add creaminess and a touch of freshness.
- Salsa: A drizzle of your favorite salsa can provide an extra layer of flavor and a bit of heat if desired.
- Lime Wedges: Place a few lime wedges on the side for an extra squeeze of zesty citrus before eating.
- Bread or Tortillas: Serve with crusty bread or warm tortillas for a heartier meal.
- Refrigeration: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: If you want to store them for a longer time, you can freeze the stuffed peppers. Wrap them individually in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They can be frozen for up to 3 months.
- Reheating: To reheat, place frozen or refrigerated stuffed peppers in the oven at 350°F (175°C) for about 20-30 minutes or until heated through. Alternatively, you can use the microwave, but the oven will help retain their texture and flavors better.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Vegan/Vegetarian: To make this recipe entirely vegan, replace the shredded cheese with vegan cheese shreds or skip the cheese altogether. Use a plant-based oil, such as olive oil, instead of vegetable oil.
- Gluten-Free: These Vegetarian Stuffed Peppers are naturally gluten free but other grain options include: quinoa, barley, wild rice, couscous farro, or cauliflower rice.
- Dairy-Free: If you’re lactose intolerant or prefer a dairy-free option, opt for dairy-free vegan cheese or omit the cheese entirely. Vegan cheese shreds made from cashews or almonds are excellent alternatives
- Protein Alternatives: While TVP is used in this recipe, you can replace it with cooked lentils, quinoa, or crumbled tofu for a different protein source. Ensure they are properly seasoned for flavour.
- Bean Choices: Switch up the type of beans you use. Pinto beans, kidney beans, or chickpeas can be substituted for black beans.
- Vegetable Variety: Customize the vegetable filling with your favourite veggies. Diced zucchini, spinach, mushrooms, or diced tomatoes are all great options for adding variety and nutrition.
- Spice Level: Adjust the spiciness of the dish by increasing or decreasing the amount of cayenne pepper and chilli powder to suit your taste.
- Fresh Herbs: While parsley is the herb used in the recipe, you can experiment with fresh cilantro, basil, or chives for different flavour profiles.
RECIPE FAQ
Yes, you can use other types of rice like brown rice, wild rice, or even quinoa for a nuttier flavor and added nutrition. Just adjust the cooking time according to the specific rice type’s package instructions.
If you don’t have TVP or prefer an alternative, you can use crumbled tofu, cooked lentils, or even finely chopped mushrooms. Be sure to season them well to match the flavor profile of the recipe.
To make them spicier, increase the amount of cayenne pepper or chili powder. To make them milder, reduce the quantities of these spices or omit them altogether. Adjust to your preferred level of spiciness.
Yes, you can freeze these stuffed peppers. After baking, allow them to cool completely, then wrap them individually in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 20-30 minutes or until heated through.
You can use fresh herbs like cilantro, basil, or chives for garnish to add different flavors and a touch of freshness to the dish. Experiment with your favorites to customize the taste.
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Ingredients:
- 4 Bell Peppers (any colour)
- 1 Cup White Rice
- 1 Cup Textured Vegetable Protein
- 2 Cups Vegtable Broth
- 2 Tablespoons Oil
- 1 Medium Onion, diced
- 4 Cloves Garlic, minced
- 1 Cup Corn
- 1 Can (15oz) Black Beans or Kidney Beans, drained and rinse
- 1 Can (15oz) Diced Tomatoes
- ½ Teaspoon Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Cayenne, Chilli Powder, Cumin and Oregano (each)
- 1 Lime, juiced
- 2 Cups Shredded Cheese (or Vegan Cheese Shreds)
- ¼ Cup Parsley, chopped
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers, slice them in half (lengthwise) and remove the seeds and membranes. Set them aside in a baking dish.4 Bell Peppers (any colour)
- Cook the white rice according to the package instructions. Set it aside. In a bowl, combine the TVP and vegetable broth. Let it soak for about 10 minutes until the TVP absorbs the liquid and becomes soft.1 Cup White Rice, 1 Cup Textured Vegetable Protein, 2 Cups Vegtable Broth
- In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and chopped onion. Sauté for about 3-5 minutes until the onion becomes translucent.2 Tablespoons Oil, 1 Medium Onion,, 4 Cloves Garlic,
- Add the cooked rice, soaked TVP (no need to drain), black beans, diced tomato can (with juice) corn, and all the spices to the skillet. Stir well to combine. Add lime juice to the mixture and stir until everything is well incorporated.1 Cup Corn, 1 Can (15oz) Black Beans or Kidney Beans,, 1 Can (15oz) Diced Tomatoes, ½ Teaspoon Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Cayenne, Chilli Powder, Cumin and Oregano, 1 Lime,
- Stuff each bell pepper with the filling mixture, pressing it down gently to pack it. Sprinkle shredded cheese on top of each pepper.2 Cups Shredded Cheese (or Vegan Cheese Shreds)
- Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender.
- After 30-35 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and slightly golden. Remove from the oven, garnish with fresh parsley, and let them cool for a few minutes before serving. Enjoy! 🙂¼ Cup Parsley,
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