Author: These Easy Vegan Stuffed Peppers are a crowd-pleaser! Packed with a savory tofu filling that tastes just like traditional ground beef and rice, you won't believe they're plant-based. I like to top mine with melty vegan cheese (which is optional) for that final kiss of gooey deliciousness. They're perfect for an easy weeknight meal but impressive enough for holiday gatherings.
Stuffed peppers are a classic dish that never goes out of style! My modern, vegan version delivers all the deliciousness of the original, with options to make it oil-free or gluten-free. Plus, you can prep them up to 2 days in advance, making them perfect for Thanksgiving or holiday meals, and they freeze well for later use.
This stuffed peppers recipe is rich, hearty, and perfectly balanced. The crumbled tofu, seasoned with dark soy sauce, chili powder, and cumin, mimics a savory, "meaty" flavor that complements the sweet roasted bell peppers. A sprinkle of melty, gooey vegan cheese adds the final touch of comfort and indulgence, making this dish a crowd-pleaser that everyone will enjoy.
Pair your stuffed peppers with vegan garlic mashed potatoes, smashed potatoes, a simple green salad, roasted vegetables such as broccolini, carrots, or Brussels sprouts, boiled corn on the cob, pasta salad, or some garlic bread for a complete, satisfying feast.
Ingredients:
- Bell peppers: The base for stuffing; choose any color. I used orange, yellow, and red peppers but you could also use all one color of pepper.
- Olive oil: Used for roasting the peppers and sautéing the filling. To make it oil-free, skip the oil and use vegetable broth or water for sautéing the onions and garlic.
- Onion & garlic: Adds a savory, aromatic base to the filling.
- Tofu: Crumbled to mimic ground beef, providing a hearty, protein-rich texture. There is no need to press the tofu first as any extra water gets cooked out when sautéing the tofu. However, if you love pressing tofu first, there is certainly no harm in doing this, it will just make for a slightly dryer filling. Get more ideas to use tofu in my Tofu 101 guide with 80+ recipes.
- Spices (chili powder, cumin, oregano, black pepper, salt): A blend of warm, earthy flavors for that classic stuffed pepper taste.
- Dark soy sauce: Thicker, sweeter, and less salty than regular soy sauce, it gives the tofu a nice brown color. You can usually find it in most grocery stores or online. If you don't have dark soy, use regular soy sauce but with a little less. For a gluten-free option, use tamari.
- Tomato sauce: Brings moisture and tanginess to the filling. I used canned tomato sauce, but you can use whatever kind you have on hand.
- Cooked rice, quinoa, or other grain: I used rice, but any grain will do. This is a great way to use up leftovers!
- Vegan cheese (optional): A topping for extra indulgence and meltiness. I used store-bought shredded vegan cheese, but if you prefer a homemade or oil-free option, try my nacho cheese recipe.
How to Make Vegan Stuffed Peppers:
Preheat the oven: Preheat your oven to 425°F (220°C) and lightly grease a 9" x 13" (23 cm x 33 cm) baking dish.
Prep the peppers: Cut the bell peppers in half lengthwise from stem to bottom. Remove the core and seeds. I like to leave the stems on as they look pretty and help keep the structure.
Arrange the peppers in the prepared dish, cut side up. Drizzle 1 tablespoon of olive oil over the peppers and rub it evenly. Sprinkle ¼ teaspoon of salt over them. Roast for 18-20 minutes, until they are slightly tender and juices collect in the peppers.
Prepare the filling: While the peppers roast, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the onion and garlic, and sauté until the onion begins to brown, about 5 minutes.Crumble the tofu into the skillet with your hands. Stir in the dark soy sauce, chili powder, oregano, cumin, and black pepper. Cook for another 5 minutes, stirring occasionally, and using your spoon to break up the tofu more if needed.
Add the tomato sauce and cooked rice (or other grain), and bring to a simmer. Taste and adjust the seasoning, adding more soy sauce, pepper, or salt as needed. Remove from heat and set aside.
Stuff the peppers: Once the peppers are done roasting, use a spoon to fill each pepper with the tofu mixture. Pack the filling in until each pepper is heaping. Top each with shredded vegan cheese (if using). (I used a mix of mozzarella cheese and cheddar).
Final roast: Cover the dish with foil (without touching the tops of the peppers) and roast for another 15-20 minutes, until the cheese has melted or the peppers are heated through. Serve hot. Garnish with parsley, basil, or fresh herbs if desired.
These Vegan Stuffed Peppers are...
- easy enough to make on a weeknight
- impressive enough to serve at a holiday feast
- meaty, cheesy, delicious and 100% plant-based
What to serve with stuffed peppers:
- vegan garlic mashed potatoes
- smashed potatoes
- a simple green salad
- roasted vegetables such as broccolini, carrots, or Brussels sprouts
- boiled corn on the cob
- pasta salad
- garlic bread
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Stuffed Peppers
Servings:
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Ingredients
For the filling:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 1 block (12 oz/ 350 g) extra-firm tofu, drained (no need to press)
- 2 tablespoons dark soy sauce, (see notes for subs)
- 1 ½ teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- 1 cup tomato sauce
- 1 cup cooked rice, quinoa, or peferred grain
- 1 cup shredded vegan cheese, (optional for topping)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and lightly grease a 9" x 13" (23 cm x 33 cm) baking dish.
- Prep the peppers: Cut the bell peppers in half lengthwise from stem to bottom. Remove the core and seeds. I like to leave the stems on as they look pretty and help keep the structure.Arrange the peppers in the prepared dish, cut side up. Drizzle 1 tablespoon of olive oil over the peppers and rub it evenly. Sprinkle ¼ teaspoon of salt over them. Roast for 18-20 minutes, until they are slightly tender and juices collect in the peppers.
- Prepare the filling: While the peppers roast, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and sauté until the onion begins to brown, about 5 minutes.Crumble the tofu into the skillet with your hands. Stir in the dark soy sauce, chili powder, oregano, cumin, and black pepper. Cook for another 5 minutes, stirring occasionally, and using your spoon to break up the tofu more if needed.
- Add the tomato sauce and cooked rice (or other grain), and bring to a simmer. Taste and adjust the seasoning, adding more soy sauce, pepper, or salt as needed. Remove from heat and set aside.
- Stuff the peppers: Once the peppers are done roasting, use a spoon to fill each pepper with the tofu mixture. Pack the filling in until each pepper is heaping. Top each with shredded vegan cheese (if using).
- Final roast: Cover the dish with foil (without touching the tops of the peppers) and roast for another 15-20 minutes, until the cheese has melted or the peppers are heated through. Serve hot.
Notes
To freeze after baking, cool the cooked peppers completely, freeze as above, and reheat at 375°F (190°C) for 25-30 minutes. Oil-Free Instructions: To make this oil-free, omit the oil when roasting the peppers. When sautéing the onions and garlic, use vegetable broth or water. Omit the vegan cheese or top with homemade oil-free cheese, like this one. Dark Soy Sauce: Dark soy sauce is thicker, sweeter, and less salty than regular (light) soy sauce, giving the tofu a nice brown color. It can usually be found in most grocery stores or online. If you don’t have dark soy, substitute with regular soy sauce, using a little less, but note the dish won’t be as brown (but will still taste delicious). For a gluten-free option, use gluten-free soy sauce, such as tamari.
Joy says
I've made this recipe multiple times and even my non-vegan family loves it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s the best compliment!! I love when a recipe wins over non-vegan family too 😊 Thanks so much for sharing, Joy!
LeeGee says
I like the flavor a lot. I am not vegan so I used feta cheese to top these. For the grain, I used half quinoa, half rice, because I was cleaning out the cupboards. I also used two fresh Roma tomatoes and blitzed them in a blender with the onion and cooked that together first. I would definitely make this again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it LeeGee! 😊
Deborah says
This recipe is a winner every time, Sometimes I add black beans and corn. Thank you Sam.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful, so happy you enjoy it Deborah!
Debbie Campbell says
These turned out great. Reducing the amount of meat we eat and this recipe is delicious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! THanks for sharing Debbie 🙂
Brenda says
Sam, these were a hit! I’m staying at my daughter and son-in-law’s cooking and caring for little ones since they just had their second baby. He’s not vegan, but he sheepishly said, “I hope you weren’t planning on saving some for tomorrow—I ate the whole pan!” I did make a few subs, but nothing major. Even the barely-two-year-old loved them! I also just signed up for your free recipes. I’m a 35-year vegan health educator who has taught numerous vegan cooking classes. Sometimes it’s nice to have a new twist or a trusted place to go where you don’t have to give a second thought. I believe I’ve found that place right here! Thank you so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Brenda, oh that's so wonderful! I am so happy you and everyone enojyed them. And welcome to the fam 🙂 I am so honoured that you trust my recipes so much, that's so wonderful 🙂
Margaret says
Very good, savoury deliciousness
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them Margaret! 🙂
Laura says
I didn’t have any tofu left so I used a package of impossible burger. The flavor profile of this recipe was wonderful. looking forward to making it again with tofu. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's great Laura! So happy you enjoyed it 🙂
Donna Doerksen says
I made this last night and it was a hit out of the ballpark. It tasted better than the real deal. Thank you for another delicious recipe.
Jess @ It Doesn't Taste Like Chicken says
We love that!
Emma says
Wow! These are amazing! I have never had tofu in stuffed peppers before and this is a stroke of genius. Great flavor combo. This recipe will be in my regular rotation.
Jess @ It Doesn't Taste Like Chicken says
Thanks for your review, Emma! We're thrilled you enjoyed it!
Evan says
I really like this recipe. With the tofu I drained it well, crubmled it with a mini food processor then baked it at 425 for 15 minutes, flip and bake for10 more.. This dries it out quite a bit so it absorbes other liquids, gives it a heartier texture and a nuttier flavour. Yum!
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing, Evan!
Lily says
Love this recipe—thank you! Good idea to precook the peppers. And the spices really made it. I’ll make this again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Lily!
Suzy says
Easy and delicious! I will add more cumin next time. I used quinoa also, and I love the idea of zucchini! Or delicata squash! Hubby loved them as well, and they were very filling! Thanks Sam!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Suzy!
Trish says
Finally made them last night. I didn't have dark soy so used 3tbs of light and 11/2 tbs of maple syrup, I also added a little chilli sriracha. I used tri-coloured quinoa as the grain. Super yummy, even meat eater hubby enjoyed them. Currently doing a year long challenge where I don't cook the same meal twice, but will definitely be on rotation next year. Thanks Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's wonderful!! So happy you enjoyed them and good luck with your challenge!
Linda says
Sooo good
I'm not even vegan but tasted them when I made them for my niece
Good job
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them Linda!!
Stephanie says
Loved this recipe! I didn't have peppers, so I made it with zucchini. The zucchini boats were a huge hit. It was simple to make and so flavorful. Great texture too. Even my picky 12-year old loved it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
What a great idea! Glad it works for zucchini as well 🙂
Jo-anne says
My husband loved these. Easy to make and absolutely delicious
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that!! 🙂
Serena says
Made this recipe yesterday and it was perfect! Super flavourful and easy to make. The only thing I would change next time is topping them with breadcrumbs and vegan parmesan instead of vegan cheese, it's the "italian way" and I think it would be great here too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's a great idea! You could even use my homemade vegan parmesan recipe for that. So happy you enjoyed them!
Rowan says
Love love loved these!! Made them tonight for the first time and was so pleased with the result. I will save this recipe and use it again for sure! my omnivore husband even thought they were delicious. He has a tofu phobia and didn’t have a clue that these had tofu in them. I did tell him afterwords and he still had nothing but great things to say about dinner. Thanks for all the great recipes Sam. You made my vegan journey much easier after I found you 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, I love that!! So happy they were enjoyed by everyone!! Thank you for the kind words 🙂
Mia says
Just made these tonight and they were delicious, everyone loved them! I will definitely be making them again. I used 4 peppers instead of 3, so I increased everything except the tofu... I wanted leftovers
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay! That's wonderful, I'm so happy you enjoyed them Mia. Thank you for the review!
Trish says
Hi this sounds so delicious and I'd like to try it this week as an easy after work recipe. Question, can I make just the stuffing a few days ahead and then add it to the peppers on the night we're eating it? Thank you Sam I love using your recipes! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Trish! Yes absolutely! That will work great. Enjoy!!