Vegan Stuffed Peppers – Ahead of Thyme

These Italian-inspired Vegan Stuffed Peppers are so hearty, you’ll hardly even notice the absence of meat. Fresh, homegrown bell peppers are stuffed with pan-fried mushrooms, tender rice, and a handful of veggies, making them flavorful and filling.

Though they may sound complicated, these stuffed bell peppers are actually incredibly easy to make. Cook the filling, stuff the peppers, and bake! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner. Vegan stuffed peppers are great on their own or paired with simple salad or homemade Italian bread.

My favourite thing about summer is the fresh summer produce that you can pick up at the farmer’s market. It makes it the perfect season for fresh salads and vegetable dishes. With so many veggies to choose from, I left with a basket of homegrown bell peppers. And let me tell you something, nothing beats a homegrown bell pepper at the peak of the season (which starts now)!

Why You’ll Love these Vegan Stuffed Peppers

• Perfect for all occasions. Whether you’re looking for a vegan-friendly dish for casual meals or a show-stopping entree for date night or holidays, these vegan stuffed peppers fit the bill. Plus, they can be served any time of day — breakfast, lunch, or dinner. Plus, leftovers reheat well, so you can pack them for lunch the next day!
• Ready in under an hour! It only takes 45 minutes to prepare the ingredients and stuff the peppers. Around 20 minutes of that time is passive baking while you wait for the stuffed peppers to cook, so you have plenty of time to work on other dishes or clean up.
• They are healthy and filling. These bell peppers are stuffed with rice and veggies, which makes them super delicious and incredibly healthy. They are a great, easy and delicious weeknight dinner option for Meatless Mondays.
• Loaded with flavor. The peppers are tender on the outside and the filling is just pure delicious — the onions mellow as they sauté and provide a backbone for the veggies, the mushrooms add their earthy flavour, and the carrots provide some sweetness. Everything is well-balanced. Keeping things simple is the magic of this recipe.
• Serve as a main or side dish. These vegan stuffed peppers are hearty enough to act as an entree, but you can also serve them as a side dish at a large meal! Whip out the recipe anytime you need a vegan option.

Ingredient Notes

To make these easy vegan stuffed bell peppers, you will need the following ingredients (full measurements in recipe card below):

• whole grain brown rice – you can cook your own or use pre-cooked brown rice for convenience and faster preparation. Use about 2 ¼ cups cooked brown rice instead.
• bell peppers – use your favorite color of bell pepper for this recipe — any color will work!
• olive oil – avocado oil or vegetable oil are great substitutes for olive oil in these vegan stuffed peppers.
• onions – white or yellow onions work best, but you can use whatever kind you have.
• cremini mushrooms – cremini mushrooms are the same as brown mushrooms. You can also substitute with white mushrooms or chop up some portobellos (or use baby portobellos) instead.
• carrots
• zucchini – yellow squash is a close enough substitute for zucchini if you need an alternative.
• parsley – or whatever soft herb you prefer, like dill, chives, cilantro, basil, or tarragon.
• tomato puree – if you don’t have tomato puree on hand, you can use tomato sauce instead.
• chili powder – smoked paprika or a hint of cayenne pepper will deliver similar flavor if you need to swap the chili powder.
• salt and pepper

You will also need measuring cups and spoons, saucepan, skillet, and a baking pan such as an 8-inch square baking pan.

How to Make the Best Vegan Stuffed Bell Peppers

1. Cook rice. Cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.
2. Prepare bell peppers. Prepare the bell peppers by cutting the tops off (lids) and set aside. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.

3. Cook mushrooms. In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes.

4. Add veggies. Add carrots and zucchini and cook for 5 minutes, stirring occasionally. Remove from the heat.

5. Add rice. Add cooked rice, ⅓ cup parsley, and tomato purée. Stir until well combined. Season to taste with salt, pepper, and a pinch of chilli.

6. Stuff peppers. Divide the rice mixture between the peppers, filling them up and place the lids on top.

7. Bake. Bake in a 425 °F preheated oven for 20-25 minutes, until the peppers soften and turn slightly brown on the edges.
8. Serve. Sprinkle remaining parsley on top and serve warm.

How to Serve

I love serving these stuffed peppers with some fresh cilantro or parsley on top and sometimes with a light salad on a side. Plus, if you are a meat lover, you can “unveganize” this recipe and add some chicken, turkey, or chorizo. Have fun and enjoy!

Storing and Freezing Instructions

How to Store

Transfer cooled stuffed peppers into an airtight container or wrap them tightly in plastic cling wrap and store in the refrigerator for up to 4 days.

How to Reheat

Reheat leftover stuffed peppers in the microwave in 30 second increments until heated through. You can also reheat in the oven at 350℉ for 10-15 minutes, or in the air fryer at 350℉ for 5-10 minutes.

How to Freeze

Wrap the leftover stuffed bell peppers tightly in aluminum foil and plastic cling wrap or transfer them to a freezer-safe container and freeze for up to 3 months. Defrost in the microwave or reheat straight from frozen in the oven as directed above, adding additional cooking time if necessary.

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