Vegan Stuffed Peppers
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.
My Notes:
Servings:
Ingredients
For the filling:
- 1 tablespoon(s) olive oil
- 1 yellow onion chopped
- 4 clove(s) garlic minced or pressed
- 1 block(s) (12 oz/ 350 g) extra-firm tofu drained (no need to press)
- 2 tablespoon(s) dark soy sauce (see notes for subs)
- 1 1/2 teaspoon(s) chili powder
- 1 teaspoon(s) dried oregano
- 1/2 teaspoon(s) ground cumin
- 1/4 teaspoon(s) black pepper
- 1 cup(s) tomato sauce
- 1 cup(s) cooked rice, quinoa, or peferred grain
- 1 cup(s) 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
Make-Ahead Instructions: The stuffed peppers can be prepped 1-2 days ahead. Prepare the peppers and filling, stuff the peppers (up to step 5), then allow them to cool and store, covered, in the fridge for up to 2 days. When ready to serve, top with cheese (if using) and bake as instructed in step 6, adding extra time if needed to heat through.
Freezing Instructions: To freeze before baking, prepare and stuff the peppers, then freeze on a baking sheet until firm. Transfer to an airtight container and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 40-45 minutes.
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.
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.
Nutrition
Serving: 1stuffed pepper with vegan cheese | Calories: 270kcal | Carbohydrates: 25g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 829mg | Potassium: 469mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2901IU | Vitamin C: 110mg | Calcium: 95mg | Iron: 3mg
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