Mains

April 8, 2021

Plant-Based Stuffed Peppers

Plant-Based Stuffed Peppers are a filing and delicious meal. They're made with tempeh and cauliflower rice for tons of protein and fiber.

Plant-Based Stuffed Peppers in Cooking dish

I have some good memories of eating stuffed peppers. My parents always grew bell peppers in our garden. Inevitably, at some point in the summer we'd have an overflow of peppers. What better to do with tons of extra peppers than to make stuffed peppers?! Needless to say, I've eaten quite a few stuffed peppers throughout my life.

The cool thing about stuffed peppers is that you can get so creative with the filling. Often, stuffed pepper recipes call for rice, but you could sub quinoa or another grain. You could switch up the seasoning and completely change the flavor profile of the dish.

For this particular recipe, I kept the flavor profile pretty traditional. But, of course, since these peppers are plant-based, I used tempeh as a sub for the ground beef. And for some extra veg, I used cauliflower rice. The result is a plant-filled dish with tons of protein and fiber. So good!

Plant-Based Stuffed Peppers

Why I love these Stuffed Peppers

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It’s also very high in protein and fiber.
  • Quick and easy — this dish comes together in just 30 minutes, perfect for a weeknight dinner
  • Hearty, healthy dinner – with protein from the tempeh and tons of veggies, this dish will keep you full and satisfied

Ingredient Notes & Substitutions

  • Bell Peppers: Choose whatever color you like best!
  • Yellow Onion: Onion adds some sweetness and texture.
  • Tempeh: Tempeh is replacing the ground beef you might find in traditional stuffed pepper recipes. Tempeh is just fermented soybeans - when you crumble it up you get a nice beef-like texture.  
  • Cauliflower Rice: I used cauliflower rice in this recipe for extra veggies! If you want to use real rice or quinoa, feel free. The recipe will be just as delicious.
  • Spices: Garlic powder, salt, and chili powder. A few spices go a long way. Garlic powder add some of that garlic kick, while chili powder adds spice, and salt enhances all the flavors in the dish.
  • Mushrooms: Mushroom-haters might not even notice the mushrooms in this dish. They cook down nicely and add some umami flavor.
  • Tomato Paste: Traditional stuffed peppers have tomatoes. I'm not a huge tomato fan, so I used a bit of tomato paste to get some of that tomato flavor without overpowering the dish with tomatoes.
  • Balsamic Vinegar: The balsamic complements the tomato paste nicely and adds sweetness, with a slight bite.
  • Parsley: I used fresh parsley for that burst of fresh flavor. Stir in chopped fresh parsley after the filling is cooked for a touch of green.

Plant-Based Stuffed Peppers Ingredients

How to make Plant-Based Stuffed Peppers

Step 1. Preheat the oven to 475. Line a baking pan with aluminum foil.

Step 2. Cut tops off of the peppers. Scoop out insides then place the tops back on. Arrange in the baking pan and bake for 10 minutes.

Step 3. Meanwhile, in a large skillet, add the onions and cook on medium heat until they start to soften. Use a splash of vegetable broth to keep the onion from sticking.

Step 4. Add the crumbled tempeh, cauliflower rice, garlic powder, salt, and chili powder. Cook until the tempeh and rice are warmed through.

Step 5. Add the mushrooms, tomato paste, and balsamic vinegar. Cook until the mushrooms are just soft.

Step 6. Remove from the heat and stir in the parsley.

Step 7. Divide the mixture evenly between all the peppers. Sprinkle with additional parsley, if desired. Serve and enjoy!

Recipe Prayer

Thank you God for filling meals that celebrate the healthy foods that You give us. Amen.

Plant-Based Stuffed Peppers cut in half

Related Recipes

Looking for other filling, plant-based mains? Here are some popular dinner recipes from my site:

Tried this recipe?

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Plant-Based Stuffed Peppers

Plant-Based Stuffed Peppers are a filing and delicious meal. They're made with tempeh and cauliflower rice for tons of protein and fiber.

Author:

Elizabeth

Serves:

6

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

  • 6 Large Bell Peppers
  • 1 Large Yellow Onion, sliced
  • 8 Ounces Tempeh, crumbled
  • 12 Ounces Cauliflower Rice
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Chili Powder
  • 8 Ounces Mushrooms, chopped
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Balsamic Vinegar
  • 1/3 Cup Chopped Parsley

Instructions

  1. Preheat the oven to 475°F. Line a baking pan with aluminum foil.
  2. Cut tops off of the peppers. Scoop out insides then place the tops back on. Arrange in the baking pan and bake for 10 minutes.
  3. Meanwhile, in a large skillet, add the onions and cook on medium heat until they start to soften. Use a splash of water if necessary to keep the onion from sticking.
  4. Add the crumbled tempeh, cauliflower rice, garlic powder, salt, and chili powder. Cook until the tempeh and rice are warmed through.
  5. Add the mushrooms, tomato paste, and balsamic vinegar. Cook until the mushrooms are just soft.
  6. Remove from the heat and stir in the parsley.
  7. Divide the mixture evenly between all the peppers. Sprinkle with additional parsley, if desired. Serve and enjoy!
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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
Katie
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
Vickey
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
Jade
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
Martha
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
Grace
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
Becky
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