These tuscan style vegan stuffed peppers are one of the most epic stuffed peppers you will ever try! Fun mixture of mushrooms, chickpeas, spinach and rice in a creamy tuscan sauce! Top 8 Free option.
The most unique and delicious recipes sometimes happens completely by accident. This absolutely amazing Tuscan style vegan stuffed peppers are one of those recipes.
When we sat down to create our vegan stuffed pepper ideas, I knew I wanted something with mushrooms and spinach together. It’s such a great combination of plant based ingredients and the ending result of this recipe is to die for.
Tuscan style refers to a combination of ingredients based on flavors usually found in the Italian area of Tuscany.
In addition to the spinach and mushrooms, we are adding some sun dried tomatoes, garlic, red pepper flakes, vegan parmesan cheese and more to make an absolutely incredible dish.
While we love the flavor of baking this mixture in the stuffed peppers, it’s absolutely delicious all on it’s own! Give it a try.
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Watch how to make Tuscan Style Vegan Stuffed Peppers:
What ingredients do you need for Tuscan Style Vegan Stuffed Peppers?
This recipe needs a total of 15 ingredients. You will need:
- vegetable broth
- dairy free butter
- sweet onion
- sun dried tomatoes
- dairy free milk
- red pepper flakes
- vegan parmesan cheese
How do you make Tuscan Style Vegan Stuffed Peppers?
The first step in making these vegetarian stuffed peppers is to get your rice cooked. We add ½ cup brown rice with 2 cups vegetable broth and cook according to our bag directions (about 35 minutes).
While that’s cooking you can chop your garlic, sweet onions, mushrooms, sun dried tomatoes and spinach. Set aside.
About 10 minutes before your rice is done, preheat your oven to 400 degrees F.
To a large skillet, add your dairy free butter and saute your garlic for 1-2 minutes.
Add in your onions and mushrooms. Cook for about 3-4 until the onions are translucent and the mushrooms have begun to shrivel down.
Add in your sun dried tomatoes and cook 1-2 minutes.
Reduce your heat to low. Sprinkle your flour across the skillet (see below for GF option). Stir together.
Add in the dairy free milk and spinach and cook until spinach is wilted. About 3 minutes.
Now, stir in your cooked rice, chickpeas, and red pepper flakes.
Taste your mixture and add salt and pepper if desired.
Cut the tops off of your peppers and stuff the mixture inside until full. Sprinkle the vegan Parmesan cheese.
Place stuffed peppers in a baking dish and then cover with foil.
Place in a preheated oven at 400 degrees F for 30-35 minutes. Remove from oven and serve.
WHERE DO I BUY SUN DRIED TOMATOES?
Sun-dried tomatoes can in either dry packs like dried pepper (ancho chilis for example) or packed in oil. We personally prefer the jars packed in oil; however, we know many people avoid those because of the oil.
If using the jar in oil, you can find the jars in the section where olives are or in the pasta aisle of most grocers, including places like Walmart and Target. You could also purchase sun dried tomatoes in oil on Amazon.
For dry packs, you can find those in the produce aisle or ask your local grocer. They are hit or miss in store. Sometimes Walmart has in the produce aisle, Whole Foods usually has also. Another option would be to call ahead before driving to your store to verify they have it or purchase sun-dried tomatoes no oil from Amazon.
For the non-oil sun-dried tomatoes, you will have to place into water to soften before using.
CAN I SUB SUN DRIED TOMATOES FOR SOMETHING ELSE?
We have tested this recipe subbing out the sun dried tomatoes for both tomato paste and Italian seasoned tomatoes. While you can sub either of these for the sun dried tomatoes, the texture will be different. We much prefer the sun dried version.
Can I make these Top 8 Allergy Friendly vegan stuffed peppers?
There are a few ingredients that we need to look at, but this recipe can easily be Top 8 Allergy friendly.
To start you need to use a soy free dairy free butter, we prefer Earth Balance soy free in the red tub.
Then, you need to use a gluten free flour. We’d recommend King Arthur Measure for Measure or chickpea flour for this recipe.
Next, use a Top 8 free dairy free milk, like oat or flax.
Finally, the homemade parmesan cheese, use the sunflower version instead of cashews.
If you ensure you use these swaps then you can have a Top 8 free stuffed pepper recipe!
Can I prep these Tuscan vegetarian stuffed peppers ahead of time?
You can absolutely make these ahead of time! There are a few options you have.
If you plan to eat them in the week, then just make and cook as directed and store in an air tight container. They will last in the fridge for up to 7 days. Just heat back up in the microwave or oven.
If you want to meal prep these well in advance, then you can cook as directed, let cool completely and then store in an air tight container. Put it in the freezer. They will last well for up to 3 months this way. When ready to cook, place in an oven safe dish and heat at 350 degrees F for 20-30 minutes or until thawed and warmed throughout.
What other vegan dinners should I try?
You should definitely try our Vegan Chorizo Mexican Stuffed Peppers or our Italian Vegan Stuffed Peppers.
Other vegan dinner ideas are:
- Chickpea, Cashew and Broccoli with Garlic Sauce Skillet
- Vegan Taco Casserole
- Vegan Pizza
- The Best Vegan Lasagna
- Vegan Pineapple Fried Rice
- Vegan Italian Meatballs
- The Best Vegan Black Bean Burger
Pin these Vegan Italian Stuffed Peppers for later:
Tuscan Style Vegan Stuffed Peppers
- ½ cup brown rice
- 2 cups vegetable broth
- 2 tablespoon dairy free butter
- ½ cup sweet onion, diced
- 1 bulb garlic (yes, entire bulb), minced
- 8 oz baby bella mushrooms , thinly sliced
- ½ cup sun dried tomatoes in oil , chopped (*See post if oil free)
- 2 tablespoon flour (Use GF option if needed)
- ½ cup unsweetened dairy free milk
- 3 cups fresh spinach, roughly chopped
- 1 can chickpeas, drained
- ⅛ teaspoon red pepper flakes
- salt and pepper, optional
- 4 bell peppers
- 2 tablespoon vegan parmesan cheese
- Add ½ cup brown rice with 2 cups vegetable broth and cook according to bag directions (about 35 minutes).
- While that's cooking, chop your garlic, sweet onions, mushrooms, sun dried tomatoes and spinach. Set aside.
- About 10 minutes before rice is done, preheat oven to 400 degrees F.
- To a large skillet, add dairy free butter and saute garlic for 1-2 minutes.
- Add in onions and mushrooms. Cook for about 3-4 until the onions are translucent and the mushrooms have begun to shrivel down.
- Add in sun dried tomatoes and cook 1-2 minutes.
- Reduce heat to low.
- Sprinkle flour across the skillet. Stir together.
- Add in the dairy free milk and spinach and cook until spinach is wilted. About 3 minutes. *If you feel like it's too dry, add a splash more dairy free milk.
- Stir in cooked rice, drained chickpeas, and red pepper flakes.
- Taste mixture and add salt and pepper if desired.
- Cut the tops off of peppers and stuff the mixture inside until full.
- Sprinkle the vegan Parmesan cheese.
- Place stuffed peppers in a baking dish and then cover with foil.
- Place in a preheated oven for 30-35 minutes.
- Remove from oven and serve.