Tofu and rice stuffed bell peppers are such a staple in my kitchen. Quick and easy to whip up and absolutely packed full of healthy, meat-free ingredients, tofu stuffed peppers are always a winner!
I love the colors and different textures of a meatless stuffed pepper, and the fact that this dish is delicious and good for you only sweetens the deal!
This vegan stuffed bell pepper recipe is straightforward and offers loads of opportunities to experiment with different rice and veggies to create your perfect easy vegan stuffed peppers.
Enjoy these stuffed peppers – no meat – as a classic appetizer or pair with a tasty side dish to create a nutritious and vegan-friendly dinner.
How to Make No-Meat Stuffed Peppers
We think this is one of the absolute best vegan bell pepper recipes we’ve ever tasted. Packed full of tasty tofu, fresh veggies, and perfectly cooked rice, discover how making stuffed peppers without meat can be quicker and easier than you would ever think possible!
You can store your vegan stuffed peppers and any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to save them for another day, they can also be frozen for up to 2 months.
Notes & Substitutions
Short and wide peppers (like green bell peppers) are best for stuffed peppers. You’re going to want to choose reasonably neutral, sweet flavored peppers to complement the filling.
Often, a vegan stuffed green peppers recipe will use green bell peppers as these are the perfect shape, size, and sweetness for stuffing. Still, red bell peppers, poblano peppers, Anaheim peppers, or even Cubanelle peppers all make a delicious base for this recipe!
I like to precook my peppers by roasting them over a high flame to create a tasty, charred effect. However, you don’t need to do this if you don’t want to. If you don’t precook the peppers, they will stay considerably crispier when baked.
I usually go for extra-firm tofu for my tofu stuffed bell peppers, as this type of tofu tends to crumble better and is excellent for absorbing the other flavors of the dish. You will need to press your tofu before crumbling it to ensure no excess liquid remains and it’s able to hold its shape while cooking.
If you have leftover tofu, you can make a delicious tofu steak or crumble the cooked tofu over a salad.
For a vegan stuffed bell peppers recipe, rice is crucial in providing substance and a delightful texture. I tend to opt for brown rice as this offers extra protein and fiber to the dish, but you could also use white rice, cauliflower rice, or even cooked quinoa to stuff your peppers with.
As these vegan stuffed bell peppers aren’t in the oven for very long, it’s essential to precook your rice per the package instructions. If you skip this step, your stuffed vegan peppers will be incredibly crunchy and unappetizing.
I love adding a sprinkling of corn kernels to my vegan stuffed peppers. I find it adds a delicious, fresh crunchiness to every bite. If you buy frozen corn, you’ll need to ensure the kernels are thoroughly thawed before cooking.
Although we haven’t mentioned a sauce in this recipe, you could add a simple marinara sauce to the filling. Marinara sauce is an excellent choice as it is packed full of tasty flavors that complement the tofu well. If you don’t have any marinara sauce, you could add some canned diced tomatoes instead.
I also really like to throw in some greens to increase the nutrients in my vegan stuffed peppers. Swiss chard is a tasty option, or a handful of spinach also offers plenty of feel-good vitamins and minerals.
If you want to give your stuffed vegan peppers a bit of a kick, throw in a pinch of spices along with the salt. I really like to use fiesta or Cajun seasoning to offer a spicy-yet-sweet kick, but you can use your favorite seasonings to give these vegan stuffed bell peppers a little extra flavor.
I love to add a handful of shredded vegan cheese to the filling for super-tasty vegan stuffed peppers. A little cheese just gives it a wonderfully creamy taste and texture. Add the cheese to the filling just before it finishes cooking, or sprinkle some shredded cheese on the top of the stuffed peppers just before roasting.
Vegan Stuffed Bell Peppers: Serving Suggestions
I love to serve these meatless stuffed peppers with a generous helping of vegan mayo or ranch dressing as an appetizer or tasty snack, but you could also transform it into a quick-and-easy dinner by serving it with healthy and delicious side dishes.
Some of my family’s favorite side dishes to go alongside these easy vegan stuffed peppers include:
- Roast potatoes
- Potato wedges
- Sweet potato fries
- Roasted veggies and carrots
- Asian green beans
You could also add your tofu stuffed bell peppers to this vegan Buddha bowl for a double-whammy of delicious flavors and healthy nutrients.
I think this is the best vegan stuffed pepper recipe out there, and my family loves playing around with different veggies for the filling to create their uniquely perfect dishes. I’m sure you and your family will love them as much as mine does!
Vegan Stuffed Bell Peppers
3x bell or poblano peppers (or other peppers of your choosing)
1 cup extra-firm tofu, pressed (see this tofu press to make pressing tofu quick and easy)
1/2 cup corn kernels, thawed
½ cup brown rice, cooked
1 tbsp vegetable oil
¼ tsp salt
¼ cup fire-roasted tomatoes
Press your tofu using a tofu press or DIY pressing method and preheat the oven to 350°F.
In the meantime, roast the pepper over a high flame until the edges are slightly charred, then leave to cook for around 10 minutes.
Once cooled, cut the peppers in half lengthwise, deseed, and remove the pepper ribs.
Arrange your halved peppers in a tray, facing upwards, then set to one side.
By the time you’ve prepped your peppers, the excess liquid should have drained off the tofu. Quickly shake/pat off any remaining water, then crumble the tofu into a bowl using a fork.
Set the tofu and peppers to one side and heat 1 tbsp of vegetable oil in a large pan over medium heat.
Add the crumbled tofu, corn kernels, and cooked brown rice to the pan with a pinch of salt.
Leave the ingredients to simmer for around 2 minutes, then stir in the tomatoes.
Lower the heat to low-medium. Leave to cook for 5 minutes or until the liquid has been absorbed by the rice.
Take a large spoon or ladle to scoop the filling ingredients out of the pan and place inside the prepared pepper halves.
Bake the stuffed peppers at 350°F for around 15 minutes or until the peppers have softened.
Switch your oven to the broiler and broil for 3-5 minutes to achieve an attractive finish.
Serve the stuffed bell peppers hot with a spoonful of vegan mayonnaise.