Vegan Stuffed Peppers
Italian Vegan Stuffed Peppers features a colorful mix of veggies, flavorful herbs, and protein-rich tempeh for a hearty, delicious dinner or meal-prep idea. Super easy to make with an oil-free option!
Meet my new favorite stuffed peppers recipe, right next to these Tex-Mex Quinoa Stuffed Peppers. We love variation, so we never tire of this easy and delicious meal!
These vibrant bell peppers are brimming with a savory mix of chunky tempeh, tender rice, fresh herbs, and rich tomato sauce. All the cozy Italian comfort you crave in a hearty, 100% plant-based package. Perfect for lunch, dinner, or meal prep that reheats like freshly made!
Why We Love This Recipe!
- Super simple – no fancy techniques, just everyday pantry staples and veggies you can grab anywhere.
- Ultimate vegan comfort food: healthy, flavor-packed, and naturally gluten-free with an oil-free option.
- Meal-prep hero – make a batch ahead for effortless lunches or dinners all week.
- Versatile enough for casual family nights or impressive enough for guests!
Gather your ingredients, and let’s get cooking. We know you’re going to love them, too!
Ingredient Notes
After making these stuffed peppers many times, I’ve learned that a few small choices make a big difference in both flavor and texture. Here’s what I use and why:
- Bell Peppers: Look for large, sturdy peppers with flat bottoms so they stand upright easily. Red peppers bring sweetness, while green adds a zesty bite – use your favorite color combo!
- Tempeh: This is the star of the filling. Its nutty flavor absorbs the herbs and tomato sauce beautifully. I crumble it into chunky pieces so you get a satisfying, “meaty” texture. If you want to use less tempeh, you can replace one package with a can of drained white beans – it still works great.
- Vegetables (Zucchini, Yellow Squash & Mushrooms): This combination gives wonderful depth and texture. The mushrooms bring earthiness, while the squash adds moisture and subtle sweetness. I dice them small, so they cook evenly and blend into the filling.
- Rice: Regular white rice works perfectly (it’s what I usually have on hand), but brown rice, quinoa, or farro are excellent swaps. For a low-carb version, use cauliflower rice instead.
- Canned Tomato Sauce: This pantry staple tenderizes the inside of your peppers, adding just enough moisture for a little juiciness.
- Herbs: Dried basil and oregano are all you need, but an Italian seasoning blend works too. Add red pepper flakes for adjustable heat (start small and taste as you go!).
- Fresh Herbs: Chopped fresh parsley brings brightness to the filling and makes a beautiful garnish. Fresh basil or oregano would be lovely additions too.
- Vegan Cheese: Miyoko’s Mozzarella is my go-to – it melts wonderfully, even if it’s a bit soft for grating. Pile it on generously! For an unprocessed option, sprinkle homemade Almond Parmesan on top before serving
How To Make Vegan Stuffed Peppers
You’re going to love how easy it is to make this casual and flavorful dish!
Get the peppers ready: Preheat oven to 375°F. Lightly oil a baking dish. Cut the tops off your bell peppers, scoop out the seeds, and stand them upright in the dish (trim the bottoms if they wobble).
Sauté the good stuff: In a skillet over medium heat, cook onion, garlic, and crumbled tempeh until the tempeh browns a bit and the onion softens (5–7 minutes). Toss in zucchini, squash, mushrooms, herbs, red pepper flakes, and tomato sauce – cook a few more minutes till everything smells amazing.
Mix in rice & stuff: Stir in your cooked rice off the heat. Pile the filling into each pepper, packing it in nice and tight for those hearty bites!
Top & bake: Sprinkle on vegan cheese (go generous!), cover with foil, and bake 35–40 minutes until peppers are tender. Uncover for the last 5–10 minutes to make the cheese extra gooey.
And now you’re ready to eat – sprinkle with fresh chopped parsley and red pepper flakes and enjoy to the fullest!
How To Store + Reheat
Refrigerator: Keep leftovers in an airtight container (or cover the baking dish tightly) and refrigerate for up to 4–5 days. They taste even better the next day!
Freezer: For longer storage, let the peppers cool completely, then transfer to freezer-safe containers or zip-top bags (squeeze out extra air). They’ll keep for 2–3 months. Thaw overnight in the fridge before reheating.
Reheating:
- Oven: Place in a baking dish, cover with foil, and warm at 350°F for 15–20 minutes until heated through.
- Microwave: Slice peppers in half or quarters lengthwise for even heating. Cover loosely and microwave 1–2 minutes, checking and stirring every 30 seconds until hot.
More Easy Dinner Recipes!
- 30 Minute Easy Portobello Fajitas
- Tex-Mex Quinoa Stuffed Peppers
- Spinach & Ricotta Vegan Stuffed Shells
- Ultimate Tempeh Chili
- See all Easy Vegan Recipes on TSV!
If you try this easy bell pepper recipe, please let us know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
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Italian Vegan Stuffed Peppers
- Total Time: 1 hour
- Yield: Serves 6
Description
Vegan Stuffed Peppers features a flavorful mix of veggies, herbs, and protein-rich tempeh for a hearty and delicious lunch, dinner, or meal prep idea!
Ingredients
- 6 large bell peppers (any color), top cut off and seeds removed
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion, diced
- 3 – 4 cloves garlic, mined
- 2 (8oz) packages tempeh, crumbled
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 8 oz. package mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- generous pinch red pepper flakes
- 1/4 cup fresh chopped parsley
- 1 can (14oz.) tomato sauce
- 1 cup cooked rice
- mineral salt & pepper, to taste
Instructions
Preheat oven to 350 degrees F.
Saute: In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.
Stuff bell peppers: Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Sprinkle with optional vegan shredded cheese. Cover with lid or tin foil.
Bake: Place dish on the center rake and bake for 35 – 40 minutes. Remove cover and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.
Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.
Serves 6, 1 bell pepper per person.
Store: Store leftovers, covered, in the refrigerator for 4 – 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers cool completely and store them in freezer-safe containers. Let thaw before reheating.
Notes
Add in a handful of fresh baby spinach with the vegetables for variation.
Use your grain of choice. For gluten free, stick with rice or quinoa. For low-carb option, use cauliflower rice.
If you don’t care to use 2 packages of tempeh, add in 1 can of white beans (drained and rinsed) with the vegetables.
Reheat in the oven or microwave:
- Oven: Place the peppers in a baking dish and warm at 350 degrees F for about 15 minutes.
- Microwave: Slice the peppers into quarters lengthwise to ensure that they warm evenly, and cook for 1 – 2 minutes, checking after every 30 seconds until warmed through.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Entree
- Method: Oven, Stovetop
- Cuisine: Vegan, Italian
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Absolutely loved it.
I didn’t have 2 packs of tempeh so only used 1 that was 12 ounces. I added extra zucchini as I didn’t have yellow squash. I added in the baby spinach and doubled the zucchini. I only stuffed 4 peppers and we ate the extra mixture while we waited for the capsicum to cook. It was lovely. I used fresh herbs instead of dry.
Glad you enjoyed the recipe, Roslyn. Thank you so much for sharing!
Very good recipe 👌
Just delicious! Thank you!!
The whole family loved it and fought over who got the leftovers for lunch!
I made a few veggie subs too since I forgot the yellow squash and added the spinach as suggested. Delicious. Will definitely be in our dinner rotation.
So glad everyone enjoyed the stuffed peppers! Thanks for sharing, Cristal!
Easy recipe & very flavorful. We were surprised how light in calories it is, despite it being filling.
Super tasty!!!! I only had one package of tempeh and it was bacon flavored 🤭 so that it what I used, added a second cup of rice, used can of crushed tomato instead of sauce, dried parsley instead of fresh and chopped up the peppers instead of stuffing. Can’t wait to make it with plain tempeh next time. We really enjoyed eating it and I really enjoy knowing dinner just needs to be warmed up tomorrow 😁.
Thanks for creating an awesome recipe and sharing with us.