Italian Vegan Stuffed Peppers
Ingredients
- 6 large bell peppers
top cut off and seeds removed, any color
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion
diced
- 3 – 4 cloves garlic
mined
- 2 packages tempeh
crumbled, 8oz
- 1 cup zucchini
diced
- 1 cup yellow squash
diced
- 8 oz. package mushrooms
sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- generous pinch red pepper flakes
- 1/4 cup fresh chopped parsley
- 1 can tomato sauce
14oz.
- 1 cup cooked rice
- to tastemineral salt & pepper
Directions
- 1
Preheat oven to 350 degrees F.
- 2
In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.
- 3
Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Sprinkle with optional vegan shredded cheese. Cover with lid or tin foil.
- 4
Place dish on the center rake and bake for 35 – 40 minutes. Remove cover and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.
- 5
Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.
- 6
Serves 6, 1 bell pepper per person.
- 7
Store leftovers, covered, in the refrigerator for 4 – 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers cool completely and store them in freezer-safe containers. Let thaw before reheating.
Italian Vegan Stuffed Peppers
Similar Recipes
Ratings & Reviews
Based on 23 ratings
Rating Breakdown
About this Recipe
Craving a hearty, satisfying meal that’s packed with flavor and plant-based goodness? These Italian Vegan Stuffed Peppers are your answer, offering a delicious lunch, dinner, or brilliant meal prep solution that’s truly nourishing.
This recipe works wonders by combining the satisfying chew of protein-rich tempeh with a vibrant medley of diced zucchini, yellow squash, and earthy mushrooms. Infused with classic Italian herbs like oregano, basil, and a generous pinch of red pepper flakes, the filling is robust and deeply savory, proving that vegan meals can be incredibly fulfilling without compromise. It’s a complete meal, lovingly tucked into tender bell pepper shells.
What you’ll find is a beautifully balanced dish where sweet, tender bell peppers encase a savory, herb-infused filling. Each bite delivers a delightful mix of textures: the soft rice, the crumbled, protein-packed tempeh, and the subtle bite of fresh vegetables, all bound together with rich tomato sauce. The red pepper flakes offer a gentle warmth that complements the aromatic Italian herbs, leaving you feeling comfortably satisfied. This dish is designed to be substantial and flavorful, a true comfort food experience.
Feel free to experiment with different bell pepper colors to add visual appeal to your plate. If you prefer less heat, simply reduce the red pepper flakes, or increase them if you like an extra kick. While the recipe calls for cooked rice, using your favorite variety works perfectly, whether it’s white or brown. For a lighter touch during sautéing, you can opt for water instead of olive oil.
These robust Italian Vegan Stuffed Peppers are ideal for a cozy weeknight dinner, impressive enough for casual entertaining, or perfect for preparing ahead to enjoy throughout the busy week.