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!
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. Cover with lid or tin foil.
Bake: Add optional cheese on top, cover the baking dish with lid or tin foil, and bake on the center rack for 35 – 40 minutes. Remove cover, top with optional grated cheese 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.
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.
To Reheat: Reheat in the oven or microwave. For the oven, place the peppers in a baking dish and warm at 350 degrees F for about 15 minutes. To warm in microwave, first 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.
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