Vegan Beef Stuffed Peppers
Elevate your dinner game with these hearty and flavorful Vegan Beef Stuffed Peppers, a plant-based twist on the classic comfort dish! Perfectly roasted bell peppers are filled to the brim with a savory blend of vegan ground beef substitute, nutty brown rice, juicy diced tomatoes, and sweet pops of corn. Infused with bold spices like cumin, chili powder, and smoked paprika, every bite bursts with comforting, smoky goodness. Topped with melty vegan mozzarella and garnished with fresh parsley, these stuffed peppers are as satisfying as they are vibrant. Whether you're looking for a wholesome weeknight meal or an impressive dish for guests, this recipe is a delicious and cruelty-free choice for hearty vegan dinner ideas. Ready in just an hour, these peppers are easy to prepare, gluten-free, and packed with plant-based protein.
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Recipe Information
Ingredients
- 4 whole bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 12 ounces vegan ground beef substitute
- 14.5 ounces canned diced tomatoes
- 1 cup, cooked brown rice
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup, shredded vegan mozzarella cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and ribs. Set them aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the vegan ground beef substitute to the skillet and cook until browned, about 5-7 minutes.
Stir in the canned diced tomatoes, cooked brown rice, and frozen corn. Mix well.
Season the mixture with cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.
Allow the mixture to cook for an additional 5 minutes to let the flavors meld.
Stuff each bell pepper with the mixture, pressing down gently to pack it well.
Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the vegan mozzarella cheese on top of each pepper.
Return to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Serve warm and enjoy your vegan beef stuffed peppers!
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 49.8 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 793 mg | 61% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3520 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
