Looking for a rich and comforting vegan main for the family? These vegan stuffed peppers with beyond meat are sure to be a hit. High in plant-based protein, this classic dish is perfect for potlucks, the holidays or anytime you’re craving comfort food.

vegan stuffed pepper with spinach salad on white plate with fork

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Since I’m the only plant-based eater in my family, when we get together for a special meal I’m always trying to make something plant-based that will satisfy the omnivores at the table. I want to show them (and YOU!) that plant-based meals are just as filling and delicious as what they’re used to. 

It’s why I write cookbooks. Because even if you are on a healing journey, the recipes in Eat More Plants cookbook will show you that you can still enjoy food that is flavourful and fun.

So I thought I would try my hand at a classic American stuffed pepper dish, which is so nice for a Sunday dinner (because they do take a bit of baking time) or even as part of your holiday feast. To give the dish a ‘meaty’ taste and texture, I’m using beyond meat, but you can absolutely use whatever veggie ground you prefer or even cooked lentils!

And if you’re wondering, wait…is beyond meat healthy? As a dietitian, I’ve got to say there is a lot more nuance here than you think. Yes, they’re an ultra-processed food, but it’s also got simpler ingredients than you think. Plus it’s super high in protein, iron and zinc.

As much as I advocate for a more whole food, plant-based diet, those who sound the alarm about eating processed foods are just fear mongering. You can have your apple AND your vegan cheese. It’s OKAY.

Also, I should be clear that this recipe is NOT sponsored and I’ve never been sponsored by beyond meat in the past so no bias here, okay?

How to make these epic vegan stuffed peppers with beyond meat

These stuffed peppers are a LOT easier than you’d expect! Just 12 main ingredients and about 20 minutes of hands on cooking time.

ingredients for vegan stuffed peppers with beyond meat
Pro Tip! To ensure your peppers stand well, get the peppers with 4 bumps on the bottom, not 3.

Make ahead: Prep the peppers ahead of time, and keep them covered in the fridge until ready to bake, so you spend less time in the kitchen while you’re hosting! 

hand adding parsley to beyond meat in pan
This recipe is really customizable, so it’s PERFECT for using up whatever vegan protein or cooked grain you have on hand.
hand scooping out a bell pepper for stuffed peppers
There are a few way to cut peppers, but I find that the easiest way is to just take the smallest slice possible off the top, which exposes the inside of the peppers.

FYI: you do NOT need to pre-cook your peppers, as they will fully soften in the oven in the hour of cooking time.

vegan stuffed peppers with beyond meat in baking dish
Watch your peppers so they don’t burn like mine ha ha…photoshoot day is chaos!

Looking for more protein-rich vegan main dishes?

vegan stuffed pepper with spinach salad on white plate with fork

Vegan Stuffed Peppers with Beyond Meat

6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
These comforting and high protein vegan stuffed peppers with beyond meat are the perfect Sunday dinner for the whole family and come together in about 20 minutes of hands on time.
5 from 7 ratings
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Ingredients

  • 2 tablespoons extra virgin olive or avocado oil
  • 1 pound Beyond Meat, or your favourite veggie ground
  • 1 medium onion, diced
  • 2 carrots, scrubbed and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon garlic powder,
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 12 oz jar pizza sauce, I used Rao’s pizza sauce
  • 1 cup parsley, minced
  • 1 cup cooked grain, I’ve used rice, wheat berries, and quinoa
  • 6 large (or 8 medium) peppers, tops cut off and cored
  • 1 cup shredded vegan cheese, optional
Imperial – Metric

Instructions 

  • Preheat oven to 400 degrees fahrenheit (200 degrees Celsius).
  • Heat oil in a large skillet over medium heat. Add onion, carrot and celery, stirring occasionally until onion is glossy and vegetables begin to soften, about 7-10 minutes. Add garlic, stirring constantly for 1 minute.
  • Add garlic powder, onion powder, oregano, salt, pizza sauce, veggie ground and cooked grain along with 1 cup of water. Stir and simmer 3-4 minutes, until liquid mostly absorbed. Turn off heat. Stir in parsley. Taste and adjust spices or salt if necessary.
  • Place peppers in a high-rimmed baking dish and stuff with veggie mixture. Cover dish tightly with foil and bake for 45 minutes. Remove from oven and add cheese if desired. Place back into the oven and bake for another 10-15 minutes until peppers are starting to brown and cheese is melted.
  • Remove from oven and let sit for 5 minutes before serving.

Notes

Peppers will keep well, covered, in fridge for 3-4 days. Either dice up and reheat in skillet or rewarm, individually wrapped in foil and placed on a baking sheet, in 400 degree oven for 20-25 minutes until warm.
Cuisine: American
Course: Main Course, Side Dish
Author: Desiree Nielsen, RD

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