Plant-Based Stuffed Peppers are a filing and delicious meal. They're made with tempeh and cauliflower rice for tons of protein and fiber.
I have some good memories of eating stuffed peppers. My parents always grew bell peppers in our garden. Inevitably, at some point in the summer we'd have an overflow of peppers. What better to do with tons of extra peppers than to make stuffed peppers?! Needless to say, I've eaten quite a few stuffed peppers throughout my life.
The cool thing about stuffed peppers is that you can get so creative with the filling. Often, stuffed pepper recipes call for rice, but you could sub quinoa or another grain. You could switch up the seasoning and completely change the flavor profile of the dish.
For this particular recipe, I kept the flavor profile pretty traditional. But, of course, since these peppers are plant-based, I used tempeh as a sub for the ground beef. And for some extra veg, I used cauliflower rice. The result is a plant-filled dish with tons of protein and fiber. So good!
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Why I love these Stuffed Peppers
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It's also very high in protein and fiber.
- Quick and easy - this dish comes together in just 30 minutes, perfect for a weeknight dinner
- Hearty, healthy dinner - with protein from the tempeh and tons of veggies, this dish will keep you full and satisfied
Ingredient Notes & Substitutions
- Bell Peppers: Choose whatever color you like best!
- Yellow Onion: Onion adds some sweetness and texture.
- Tempeh: Tempeh is replacing the ground beef you might find in traditional stuffed pepper recipes. Tempeh is just fermented soybeans - when you crumble it up you get a nice beef-like texture.
- Cauliflower Rice: I used cauliflower rice in this recipe for extra veggies! If you want to use real rice or quinoa, feel free. The recipe will be just as delicious.
- Spices: Garlic powder, salt, and chili powder. A few spices go a long way. Garlic powder add some of that garlic kick, while chili powder adds spice, and salt enhances all the flavors in the dish.
- Mushrooms: Mushroom-haters might not even notice the mushrooms in this dish. They cook down nicely and add some umami flavor.
- Tomato Paste: Traditional stuffed peppers have tomatoes. I'm not a huge tomato fan, so I used a bit of tomato paste to get some of that tomato flavor without overpowering the dish with tomatoes.
- Balsamic Vinegar: The balsamic complements the tomato paste nicely and adds sweetness, with a slight bite.
- Parsley: I used fresh parsley for that burst of fresh flavor. Stir in chopped fresh parsley after the filling is cooked for a touch of green.
How to make Plant-Based Stuffed Peppers
Step 1. Preheat the oven to 475. Line a baking pan with aluminum foil.
Step 2. Cut tops off of the peppers. Scoop out insides then place the tops back on. Arrange in the baking pan and bake for 10 minutes.
Step 3. Meanwhile, in a large skillet, add the onions and cook on medium heat until they start to soften. Use a splash of vegetable broth to keep the onion from sticking.
Step 4. Add the crumbled tempeh, cauliflower rice, garlic powder, salt, and chili powder. Cook until the tempeh and rice are warmed through.
Step 5. Add the mushrooms, tomato paste, and balsamic vinegar. Cook until the mushrooms are just soft.
Step 6. Remove from the heat and stir in the parsley.
Step 7. Divide the mixture evenly between all the peppers. Sprinkle with additional parsley, if desired. Serve and enjoy!
Recipe Prayer
Thank you God for filling meals that celebrate the healthy foods that You give us. Amen.
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📖 Recipe
Plant-Based Stuffed Peppers
Ingredients
- 6 Large Bell Peppers
- 1 Large Yellow Onion sliced
- 8 Ounces Tempeh crumbled
- 12 Ounces Cauliflower Rice
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
- ½ Teaspoon Chili Powder
- 8 Ounces Mushrooms chopped
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Balsamic Vinegar
- ⅓ Cup Chopped Parsley
Instructions
- Preheat the oven to 475°F. Line a baking pan with aluminum foil.
- Cut tops off of the peppers. Scoop out insides then place the tops back on. Arrange in the baking pan and bake for 10 minutes.
- Meanwhile, in a large skillet, add the onions and cook on medium heat until they start to soften. Use a splash of water if necessary to keep the onion from sticking.
- Add the crumbled tempeh, cauliflower rice, garlic powder, salt, and chili powder. Cook until the tempeh and rice are warmed through.
- Add the mushrooms, tomato paste, and balsamic vinegar. Cook until the mushrooms are just soft.
- Remove from the heat and stir in the parsley.
- Divide the mixture evenly between all the peppers. Sprinkle with additional parsley, if desired. Serve and enjoy!
Nutrition
Nutrition information is an estimate.
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