Vegan Stuffed Bell Peppers with Rice and Plant-based Ground

Sep 14, 2020 (Last updated Aug 20, 2026) by Hannah Sunderani

Say hello to this comforting and warming vegan stuffed peppers recipe! This is a simple and classic stuffed pepper recipe, made by stuffing with a mixture of white rice, tomato sauce, and plant-based ground, topped with vegan mozzarella cheese!

This recipe convinces even the vegan skeptic that there’s truly no compromise on taste when it comes a plant-based diet. It’s loaded with hearty flavour and meaty texture, cozied up into a warm roasted bell pepper.

So, let me tell you exactly how to make these stuffed peppers so that you can enjoy them pronto!

The ingredients:

The ingredients for this recipe are simple and minimal. You should have most on hand or find them easily in your local grocery store. Here’s exactly what you’ll need:

• Bell Peppers: I’ve used red bell pepper in this recipe for it’s vibrant colour and to ode to the classic Italian stuffed bell pepper recipes. But feel free to use whatever bell pepper colour of choice. Green bell peppers are less sweet, where orange and red have a sweeter taste.
• Plant-Based Ground: This recipe uses plant-based ground to create a filling and satiating meal similar to if it were stuffed with ground beef. Brands like Lightlife, Beyond Meat, or Impossible work well in this recipe. However, I also recipe tested this with cooked brown lentils as the “meat substitute” and it worked great! You can definitely use lentils if you want a more wholefood version.
• Cooked Rice: Continuing the ode to a classic Italian stuffed bell pepper; cooked rice is mixed with the plant-based ground for a filling and satiating mixture for stuffing the bell peppers. Day old white rice works great in this recipe – in fact it’s a great way to use it up; or you can cook prior to making this recipe.
• Tomato Sauce: My preference is a simple passata because it’s bold in flavour and simple in texture. Or better yet, if you have time – I’d recommend using my 20-Minute Homemade Marinara for premium flavour, which has fresh basil in it that cannot be matched!
• Vegan Mozzarella: Store-bought works great in this recipe, or you can try my homemade version!

So there we have it! A very simple and delicious wholesome recipe for vegan stuffed peppers. It’s warm and comforting, flavourful and satiating. I truly think you’re going to love it! And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagramwith the hashtag #twospoons. Nothing makes me happier than to see your recreations.

GFSGF

Vegan Stuffed Bell Peppers with Rice and Plant-based Ground

4.75 from 4 votes

By Hannah Sunderani

This vegan stuffed bell peppers recipe is made by stuffing red peppers with rice and plant-based ground, topped with vegan mozarella. And it's an easy and filling weeknight dinner recipe that you can whip together effortlessly.

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Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Serves 6 people

Ingredients

• 6 bell peppers
• 1 tbsp coconut oil
• 3 cloves garlic finely chopped
• 1 yellow onion finely chopped
• 1 tomato chopped
• Pinch sea salt plus more for sprinkling
• Pinch pepper plus more for sprinkling
• 12 oz Vegan ground beef , such as Beyond Beef, Yves or Lightlife Plant-based Ground (or 1.5 cups green/brown lentils)
• 1 teaspoon Italian seasoning
• 1 cup cooked rice
• 1 cup tomato sauce
• 1/3 cup Homemade Vegan Mozzarella , or store-bought
• Fresh basil chopped, to sprinkle

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Instructions

• Preheat oven to 400F/200C. Cut the tops off the bell peppers and scoop out the core and inner seeds. Nuzzle the bell peppers into a rectangular baking dish (9 x 13-inch).
• In a saucepan combine the coconut oil, garlic, onion, tomato, a generous pinch of sea salt and pepper. Cook until softened and the onion turns translucent, about 10 minutes. Add the vegan ground beef (or lentils) and Italian seasoning and cook until browned. Pour in the rice and the tomato sauce. Stir to combine.
• Stuff the bell peppers with filling and top each with mozzarella cheese. Sprinkle with more sea salt and pepper. Cover the baking dish with foil (or reusable cover) and cook for 40 minutes, or until the peppers are tender. Remove foil and cook for another 10 minutes, until the cheese is bubbly. Sprinkle with fresh basil and serve.

Notes

Nutritional information is a rough estimate. 

Vegan mozzarella recipe can be found here. It will keep in the fridge for up to one week. Alternatively, you can use a store-bought alternative, or omit altogether. 

Approvals

Nutrition

Calories: 279kcal | Carbohydrates: 22g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 321mg | Potassium: 630mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4073IU | Vitamin C: 159mg | Calcium: 45mg | Iron: 2mg

DID YOU

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