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. 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.
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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