August 5, 2019

No-Bake Plant-Based Stuffed Peppers

These No-Bake Plant-Based Stuffed Peppers are hearty and filling yet cool and refreshing. A great meal all without turning on the oven!

Ahhh stuffed peppers: the classic summer meal that makes literally no sense. Let's use bell peppers, which are at peak season in the heat of summer, in a recipe where we need the oven. Um, no thanks. I'd prefer to keep my oven off when its 90+ degrees outside. The humidity created enough heat in my house, I don't need the oven running too.

Not trying to complain or anything. I recognize that I'm very privileged to even have an oven to use. BUT when I can make a delicious summer recipe without turning on the oven, I definitely will. And these No-Bake Plant-Based Stuffed Peppers completely fit the bill!

They're no-bake. Yup -- no oven required. You'll need to use the stove for about 10 minutes, but other than that, you don't even need to do any cooking!

They're plant-based. All the ingredients are whole foods and completely vegan (just like all my recipes!). The ingredients are nutrient-dense and good-for-you.

They're oil-free, gluten-free, sugar-free, dairy-free. My No-Bake Plant-Based stuffed peppers are a-lot-of-things-free. As always there's no bad stuff, only real foods that are actually healthy.

They're delicious! (Had to throw that one in there.) I wouldn't share the recipe with you if it wasn't something I would (and do) eat for dinner myself.

Let's dig into the recipe!

The Pepper

Since these are no-bake stuffed peppers, the pepper is the easiest part: it's just a raw pepper. I love the crunch of raw peppers. And they complement the rest of the dish perfectly. I used Hungarian peppers for this recipe because they're my favorite, but you can use any kind of pepper you want. Bell peppers would be great in this dish!

The Stuffing

It's not really stuffing. I wanted to call it 'meat' sauce but since there's no meat, it's not really meat sauce either. It's actually more delicious than meat sauce. It's crumbled tempeh with diced tomato, molasses, vinegar, and a bunch of spices.

Because of the tempeh, the filling takes on a meaty texture, perfectly reminiscent of 'traditional' stuffed pepper filling. But, of course, it's way healthier. AND it still has tons of protein!

The Cheese

Okay. It's not really cheese. But it's basically cheese. It's vegan queso! Seriously, yum. Just blend some cashews, nutritional yeast, and spices and you've got yourself a thick, creamy, cheesy spread that you could eat with a spoon. (I may or may not speak from experience.)

Putting It All Together: No-Bake Plant-Based Stuffed Peppers

Making these stuffed peppers is pretty simple, though it will take a bit of prep work.

First, you'll need to soak the cashews for the cheese. Boil some water and let raw cashews soak for an hour or so. This helps them get soft so they blend easily.

If you want, you can make the queso ahead of time, but if you want to make it as you make the rest of the recipe, make the filling while the cashews soak. Crumble the tempeh, mix it with the spices, and saute in a non-stick pan for about 10 minutes.

When the cashews are done soaking, drain them and then blend them with fresh water, nutritional yeast, and spices.

To assemble, cut the top off of a pepper and slice it in half. Then spoon some of the filling into the pepper half. Finally dollop some queso on top. Done! Enjoy.

Recipe Prayer

Jesus, thank you for gracing us with the means and ability to cook and to be able to choose if we want to use our ovens or not. Let us enjoy this food. Amen.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

No-Bake Plant-Based Stuffed Peppers

These No-Bake Plant-Based Stuffed Peppers are hearty and filling yet cool and refreshing. A great meal all without turning on the oven!















Cashew Queso

  • 2 Ounces Raw Cashews (about 1/2 cup)
  • 1/4 Cup Water
  • 1 Tablespoon Nutritional Yeast
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Lime Juice
  • 1/4 Teaspoon Salt

Tempeh Filling

  • 1 Package Tempeh (I used Lightlife)
  • 1 Medium Roma Tomato
  • 1 1/2 Teaspoons Dried Oregano
  • 1 Teaspoon Dried Majoram
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Dried Basil
  • 1/2 Teaspoon Dried Rosemary
  • 1/2 Teaspoon Dried Sage
  • 1/4 Teaspoon Chili Powder
  • 4 Teaspoons Molasses
  • 1 Tablespoon White Wine Vinegar


  • 5 Medium Hungarian Peppers (or whatever type of pepper you like!)


  1. Soak the cashews: cover the cashews with boiling water and let sit for at least an hour.
  2. Meanwhile, make the filling*. Crumble the tempeh into small chunks. Dice the tomato. Combine all the filling ingredients into a medium bowl and mix evenly.
  3. Heat a nonstick pan over medium heat. Add the tempeh filling mixture to the pan along with 1/4 cup of water. Cook for 10 minutes, adding water as necessary (I used about 2/3 cup in total).
  4. Prepare the peppers. Cut the tops off of each pepper and slice in half, creating two 'boats' per pepper.
  5. When the cashews are done soaking, drain them. Add all the queso ingredients to a high-speed blender and blend until smooth. If you want a thinner consistency, add more water.
  6. To assemble, spoon some of the tempeh filling into each pepper boat and top with queso. Enjoy!

Recipe Notes

*If you want to make the queso ahead of time, soak the cashews and follow the queso instructions as written. Store in the fridge until you prepare the filling.

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography