The Best Vegan Stuffed Peppers! Recipe

I reimagined the classic into Vegan Italian Stuffed Peppers featuring a clever mix of rice, fresh herbs, and an unexpected pantry staple that adds a surprising twist.

I love a dish that looks like I spent hours but actually feels low fuss. These Best Vegan Stuffed Peppers are bright, bold, and a little bit sneaky.

I stuff sweet bell peppers with hearty rice and black beans so every bite has a little surprise of texture and flavor. The colors alone make it feel fancy, but honestly I throw leftovers in lunches all week.

It’s that rare meal that’s both company worthy and totally weekday friendly, and yeah, it somehow makes me feel clever when people ask for the recipe. Perfect as an Easy Vegan Dinner.

Ingredients

• Bell peppers: bright, crunchy, high in vitamin C, low cal, adds sweet freshness.
• Rice: starchy carb that fills you up, neutral base soaking up flavors.
• Black beans: protein and fibre, hearty texture, keeps dish satisfying and it’s earthy.
• Corn: sweet pop, gives starch and crunch, adds bright summer flavor.
• Tomatoes: juicy, slightly acidic, balances richness and adds savory tang.
• Nutritional yeast: cheesy, nutty boost, B vitamins and umami without dairy.
• Vegan mozzarella: melty topping, adds creamy texture and mild salty flavor.
• Cilantro: fresh herb, bright citrusy notes, adds a lively finish, use sparingly.

Ingredient Quantities

• 4 large bell peppers (about 2 pounds total), any color
• 1 cup long grain white rice uncooked (yields about 3 cups cooked)
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 can 15 oz black beans
• 1 cup corn kernels frozen or fresh
• 1 can 14.5 oz diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup nutritional yeast
• 1/2 cup shredded vegan mozzarella or other vegan shreddable cheese
• 1/4 cup chopped fresh cilantro or parsley
• 1/4 cup panko breadcrumbs optional for topping

How to Make this

1. Preheat oven to 375°F. Slice tops off the 4 bell peppers, remove seeds and membranes, and set the tops aside (you can chop them later and add to the filling if you want).

2. Cook the rice: rinse 1 cup long grain rice, combine with 2 cups vegetable broth in a pot, bring to a boil, reduce to low, cover and simmer 18 to 20 minutes until tender. Remove from heat and fluff with a fork.

3. While the rice cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 chopped yellow onion (and chopped pepper tops if using) and sauté 5 to 7 minutes until soft. Add 3 minced garlic cloves and cook 30 to 60 seconds until fragrant.

4. Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Let the spices toast for about 30 seconds so they wake up.

5. Add 1 can (1
4.5 oz) diced tomatoes (with juices), 2 tablespoons tomato paste, 1 can (15 oz) black beans (drained and rinsed) and 1 cup corn. Break up the tomatoes with your spoon and simmer 5 to 7 minutes until the mixture thickens a bit.

6. Remove skillet from heat and stir in 1/4 cup nutritional yeast. Fold in the cooked rice until everything is evenly mixed. Taste and tweak salt or pepper if needed.

7. Stir 1/4 cup chopped fresh cilantro or parsley into the filling (reserve a little for garnish). Spoon the filling into the hollowed peppers, packing gently but don’t overstuff.

8. Place the stuffed peppers upright in a baking dish. Divide 1/2 cup shredded vegan mozzarella over the tops, and sprinkle 1/4 cup panko breadcrumbs on top if you want a crunchy crust.

9. Cover the dish loosely with foil and bake at 375°F for 30 minutes, until peppers are tender. Remove foil and bake another 8 to 10 minutes until cheese melts and crumbs are golden. If you like extra browning, broil 1 to 2 minutes but watch them closely.

10. Let peppers rest 5 minutes, garnish with the remaining cilantro or parsley and serve hot. Leftovers keep well in the fridge for a few days and reheat great.

Equipment Needed

1. baking dish (9×13 or similar) for standing and baking the peppers
2. large skillet for sautéing the onion, garlic and filling
3. medium pot with lid to cook the rice
4. chef’s knife for chopping peppers, onion and herbs
5. cutting board
6. measuring cups and spoons
7. wooden spoon or heatproof spatula for stirring and breaking up tomatoes
8. colander or fine mesh strainer to drain and rinse the beans
9. mixing bowl and fork for folding rice into the filling and fluffing rice
10. aluminum foil and oven mitts for covering and handling the hot dish

FAQ

The Best Vegan Stuffed Peppers! Recipe Substitutions and Variations

• Rice (1 cup long grain white rice): swap with quinoa 1 to 1 uncooked, it cooks faster and adds protein; or use brown rice but add about 1/2 cup more broth and plan for 35 to 45 minutes cooking; or for low carb try 3 cups cauliflower rice, stir in at the end so it stays fluffy.
• Black beans (1 can): use pinto or kidney beans 1 to 1 canned, or 1 1/2 cups cooked lentils for a different texture and extra iron, just rinse canned beans before using.
• Vegan mozzarella (1/2 cup shredded): swap for vegan cheddar or a melty plant based blend, or skip shreddables and boost the cheesy vibe with an extra 1/4 cup nutritional yeast plus a splash of lemon.
• Panko breadcrumbs (optional topping 1/4 cup): use crushed tortilla chips or cornflakes for crunch, or gluten free breadcrumbs or finely chopped walnuts for a nutty topping.

Pro Tips

Pro tip 1 — Cook the rice a touch less than you normally would so it still has a little bite when you stuff the peppers, that way it wont turn to mush in the oven. If you have day old rice use that instead its actually better for texture.

Pro tip 2 — Dry the pepper cavities really well and give them a quick roast or broil for a few minutes before stuffing, this pulls out excess moisture and concentrates flavor. Also tuck a little foil ring or crumpled foil under each pepper so they stand up steady in the pan.

Pro tip 3 — For a crunchy golden top mix the panko with a tablespoon of olive oil and a pinch of salt before sprinkling, it browns way more evenly than dry crumbs. If you want more cheesy melt add the vegan cheese halfway through baking so it doesnt just dry out.

Pro tip 4 — Make the filling a day ahead and let it chill, flavors will marry and taste better. Right before baking give it a quick taste and brighten with a squeeze of lime or a splash of vinegar if it feels flat, simple fix and it wakes everything up.