Vegan Stuffed Peppers

These vegan stuffed peppers are a comforting and satisfying meal perfect for a cozy dinner. They bring together plant-based protein, vibrant veggies, and a rich tomato sauce in a colorful package that feels special but is straightforward enough for weeknights.

I first made these after a friend recommended using vegan ground meat for a familiar texture and it quickly became a staple when I want a filling meal that feels cozy and wholesome.

Ingredients

• Vegan ground beef or sausage: serves as the protein base and adds a meaty texture choose a brand you enjoy or try homemade for extra flavor
• Vegan mozzarella cheese: enhances the creamy melty factor freshly made or a high-quality shredded version works well
• Bell peppers: provide sweetness and serve as edible cups pick firm peppers with smooth shiny skin for best results
• Onion and garlic: offer a flavor foundation use fresh for vibrant aroma
• Dried oregano: gives an Italian herb note to elevate the filling check your herbs are fragrant and not stale
• Marinara sauce: ties everything together with tangy tomato richness select a sauce with simple ingredients for freshness
• Cooked rice: adds bulk and binding use day-old rice for better texture
• Baby spinach or arugula: adds a leafy green boost fresh and crisp leaves bring a welcome brightness

Instructions

Build The Peppers:

Slice each bell pepper in half through the stem carefully removing seeds and membranes to create the pepper cups. Keep the stem if possible for presentation or remove gently.

Par-Bake The Peppers:

If using an oven place half a cup of water in a baking dish arrange peppers cut side up and cover with foil. Bake at 400 degrees Fahrenheit for 20 minutes to soften the peppers slightly. For air fryer pour half a cup of water in the bottom place peppers on the rack allowing airflow and cook at 350 degrees Fahrenheit for 4 minutes working in batches if needed.

Prepare The Filling:

Heat a large saute pan over medium heat. Cook chopped onions until softened around 5 minutes. Add garlic and vegan ground beef oregano black pepper and red pepper flakes to taste. Cook for 3 to 4 minutes until hot through and aromatic. Stir in marinara sauce and cooked rice cooking another couple minutes until everything is warmed. Add baby spinach or arugula if using letting it wilt about a minute before removing from heat.

Stuff The Peppers:

Place a small amount of cheese in the bottom of each pepper if desired to prevent sticking and add flavor. Fill each pepper generously with the sauteed mixture. If using homemade vegan cheese and air frying you can add cheese on top now otherwise wait until after initial baking.

Final Bake:

For oven cover peppers with foil again and bake for 15 minutes. Remove foil add remaining cheese on top cover again then bake for another 15 minutes. For air fryer cook at 350 degrees Fahrenheit for 6 to 7 minutes. If using store-bought cheese avoid drying it out by adding cheese near the end or melting it gently before serving.

Serve Hot:

The peppers are ready when tender slightly wrinkled and the cheese melts beautifully. Serve immediately for best texture and flavor.

I love how the oregano infuses the filling with warmth without overpowering the other ingredients. This dish always reminds me of cozy family dinners where everyone can enjoy a hearty plant-based meal together.

Storage Tips

Store leftover stuffed peppers in an airtight container in the refrigerator for up to four days. Reheat covered in the oven or microwave to retain moisture and flavor. Avoid overcooking when reheating to keep the peppers tender but not mushy.

Ingredient Swaps

Use quinoa or cauliflower rice instead of cooked rice for a different texture or to reduce carbs. Swap baby spinach or arugula with kale or Swiss chard for a slightly earthier green. Opt for different herb blends like basil or thyme if oregano is not available to switch up the flavor profile.

Serving Ideas

Pair these stuffed peppers with a simple green salad or some garlic bread for a full Italian-inspired meal. Serve alongside a bowl of soup or roasted vegetables for a balanced plate. Top with chopped fresh herbs or a drizzle of vegan pesto to elevate the presentation and flavor.

This recipe balances flavor texture and ease making it a reliable choice for cozy plant-based dinners any night of the week.

Frequently Asked Recipe Questions

→ What type of bell peppers work best?

Any color bell pepper can be used; red, yellow, or green provide vibrant colors and slightly different flavors, but all become tender when baked or air-fried.

→ Can I prepare the filling in advance?

Yes, the savory filling of plant-based ground, rice, and marinara can be made ahead and refrigerated, making assembly quick and easy.

→ How do I prevent the peppers from drying out?

Placing water in the baking dish or air fryer helps keep the peppers moist during cooking, ensuring they stay tender without drying.

→ What cheese alternatives work well here?

Soft vegan mozzarella or shredded vegan cheese melt nicely on top, but you can also skip cheese or add it just before serving to maintain creaminess.

→ Can I add greens to the filling?

Yes, baby spinach or arugula can be stirred into the filling near the end of cooking, adding fresh flavor and a pop of color.