These No-Bake Vegan Stuffed Peppers are hearty and filling yet cool and refreshing. This 20-minute dish is quick and easy - a great meal all without turning on the oven!
Ahhh stuffed peppers: the classic summer meal that makes literally no sense. Let's use bell peppers, which are at peak season in the heat of summer, in a recipe where we need the oven. Um, no thanks. I'd prefer to keep my oven off when its 90+ degrees outside.
And these no-bake vegan stuffed peppers completely fit the bill!
They're no-bake. Yup, no oven required. You'll need to use the stove for about 10 minutes, but other than that, you don't even need to do any cooking!
They're plant-based. All the ingredients are whole foods and completely vegan (just like all my recipes!). The ingredients are nutrient-dense and good-for-you.
They're delicious! (Had to throw that one in there.) I wouldn't share the recipe with you if it wasn't something I would (and do) eat for dinner myself.
Jump to:
Why I love these Easy Vegan Stuffed Peppers
- Dietary needs - this dish is vegan, gluten-free, dairy-free, oil-free, and sugar free. Great for all diets!
- Protein rich - tempeh is loaded with plant-based protein, so you're secretly filling up your plate with protein!
- NO bake - seriously! The filling comes together entirely in a pan. And you don't bake the peppers either!
Ingredient Notes & Substitutions
- White Rice: feel free to use whatever type of rice you have on hand. And I've included instructions in the FAQ below for if you want to use cauliflower rice.
- Tempeh: I like the Litelife brand tempeh and it's what I used in this recipe
- Cremini Mushrooms: I like creminis (also known as baby bellas) because they have a rich flavor, but white button mushrooms would also work
- Yellow Onion: you can also use a red or white onion
- Roma Tomato: any large tomato will work
- Spices: salt, oregano, garlic powder, smoked paprika, rosemary.
- Bell Peppers: Since these are no-bake stuffed peppers, the pepper is the easiest part: it's just a raw pepper. I love the crunch of raw peppers. And they complement the rest of the dish perfectly. Feel free to pick your favorite color(s).
How to make No-Bake Vegan Stuffed Peppers
Step 1. Cook the rice according to the package directions.
Step 2. Add the tempeh, mushrooms, onion, tomato, and spices to a large skillet. Cover and cook over medium heat for 10 minutes, or until the onion is soft and all the ingredients are thoroughly warmed.
Step 3. Turn off the heat. Add the cooked rice to the pan and toss to combine.
Step 4. Slice each pepper in half lengthwise and scoop out the seeds and membrane.
Step 5. Stuff each pepper half with a generous portion of the rice mixture. Serve and enjoy!
FAQ & Expert Tips
If you want to use cauliflower rice instead, simply add ~12 ounces of frozen cauliflower rice to the pan with the tempeh and other ingredients. Add 3-5 minutes to the cook time to allow the rice to thaw and cook fully.
I'm taking no-bake seriously in this recipe. The peppers are served raw!
But if you don't like the idea of a raw pepper you can briefly boil the peppers before stuffing them.
Bring a large pot of water to a boil. Add the halved peppers and boil for 2-3 minutes until soft.
Recipe Prayer
Jesus, thank you for gracing us with the means and ability to cook and to be able to choose if we want to use our ovens or not. Let us enjoy this food. Amen.
More summer vegetable recipes
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
No-Bake Vegan Stuffed Peppers with Rice and Mushrooms
Ingredients
- ¾ Cup Dry White Rice **see notes for instructions using cauliflower rice
- 1 8 Ounce Package Tempeh crumbled
- 8 Ounces Cremini Mushrooms diced
- 1 Small Yellow Onion diced
- 1 Medium Roma Tomato small diced
- 2 Teaspoons Salt
- 1 ½ Teaspoons Dried Oregano
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Smoked Paprika
- ½ Teaspoon Dried Rosemary
- 3 Large Bell Peppers
Instructions
- Cook the rice according to the package directions.
- Add the tempeh, mushrooms, onion, tomato, and spices to a large skillet. Cover and cook over medium heat for 10 minutes, or until the onion is soft and all the ingredients are thoroughly warmed.
- Turn off the heat. Add the cooked rice to the pan and toss to combine.
- Slice each pepper in half lengthwise and scoop out the seeds and membrane.**
- Stuff each pepper half with a generous portion of the rice mixture. Serve and enjoy!
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments