Vegan Stuffed Peppers are one of the most versatile and fun dinners ever! We’re showing you how to make 3 epic flavors! A version for all taste buds and preferences!
Just in case you were wondering. I hated stuffed peppers growing up. I had a best friend who lived two doors down and sometimes I think maybe on nights we mom didn’t want me to stay for dinner she’d make stuffed peppers because she knew I didn’t like them. Now, I make vegan stuffed peppers that would rival hers any day.
Don’t get me wrong. I really don’t think she meant any harm. But I barely ate vegetables growing up. So, the thought of eating an entire pepper, no thank you.
Luckily, (for me and you), my thoughts on stuffed pepper have changed. I’m thankful because these 3 vegan stuffed peppers that I am sharing with you today, are amazing.
No matter what you taste preferences are or if you have allergies to multiple things, we had a recipe that should suit your needs. If not, then stay tuned, we have more planned! (Shoot us an e-mail if this is true for you!)
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Watch how to make Vegan Stuffed Peppers:
How do you make Vegan Stuffed Peppers?
The basics for stuffed peppers is actually an easy concept.
You start by making some sort of grain. In our case we used either rice or quinoa. However, the options are really endless.
Even for rice, you have lots of options. You could use white or brown, wild, quick cook, instant, or more.
You could also use couscous or barely. We love using quinoa.
Honestly, you could even use lentils if you wanted.
Once you have that, you are going to make up a mixture to go with your grain. Whether that’s Mexican flavors or Italian, Indian or Mediterranean. There are so many different ways and there’s no wrong way to do it.
After you have your mixture together, you are going to cut the tops off peppers and remove all seeds and ribbing from the hallowed out pepper.
Then, fill up the empty peppers with your mixture. Place inside a baking dish, cover with foil, and cook at 400 degrees F for 30-35 minutes.
It’s really just that easy!
Can I make any of these Top 8 Allergy Friendly vegan stuffed peppers?
We easily show you how to make our Tuscan style vegan stuffed peppers Top 8 Allergy friendly in that post. The others are quite as easy, but we do discuss options in each post.
It’s important to mention that when making vegetarian stuffed peppers, the options are totally up to you. So if you need to omit or add something because of a preference or allergy, you can absolutely to that.
As I stated above, there’s really not a way you can mess these up! They are very versatile and easily forgiving.
Can I prep vegan 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 stuffed vegetables should I try?
Once you try stuffed peppers, especially if you’ve never had them before, you may be wondering what other vegetables you can stuff. Some ideas we have are:
- Stuffed Acorn Squash with a Quinoa Cranberry Stuffing
- Summer Stuffed Avocado with Corn and Squash
- Moroccan Stuffed Sweet Potatoes or Baked Bean Stuffed Sweet Potatoes
- Stuffed Eggplant
- Lasagna Stuffed Portobello Mushrooms or Herbed Chickpea Stuffed Portobello Mushrooms
- Stuffed Wild Grape Leaves
- Tomato Masala Stuffed Spaghetti Squash
- Stuffed Okra
- Stuffed Mushrooms or try this one with Cashew Cream Couscous
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