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!

Is Beyond Meat healthy?

As a dietitian, I get asked about whether meat alternatives like beyond meat are healthy A LOT. You might think it’s a straight-forward question, but as with most things in nutrition, there is a lot of nuance here.

For example, what the heck does healthy even mean? Not every single food you put into your mouth needs to be kale and lentils. You can have an ice cream or a cookie as part of your healthy diet and your body won’t break down on you. 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. 

For folks who worry that beyond meat and other veggie grounds aren’t healthy, sure, they’re not a whole food. From a health perspective, whole foods should ideally make up the largest portion of your diet. While beyond meat is an ultra-processed food that contains a decent amount of salt and saturated fat, it also has a bunch going for it. 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?

  • Beyond Meat is made primarily from pea protein, which also might be the main ingredient in the protein powder you put in your smoothies.
  • The ingredients are way simpler than you think, for example, beet powder for colour, yeast and coconut oil.
  • 4 ounces of beyond meat offers 20 grams of protein as well as significant amounts of iron and zinc, two minerals that are important for plant-based diets.
  • So no, beyond meat is not a lentil – but yes, it fits into a healthy diet, okay?!? And, it’s a fantastic food to help folks who are curious about plant-based eating but looking for foods that fit into the meaty recipes they’ve always enjoyed. It’s such an easy swap.
ingredients for vegan stuffed peppers with beyond meat

What you’ll need for these vegan stuffed peppers with beyond meat

This recipe is really customizable, so it’s PERFECT for using up whatever vegan protein or cooked grain you have on hand. Just 12 main ingredients and about 20 minutes of hands on cooking time. You can also 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! 

  • Bell peppers Use any colour you like! This recipe makes enough filling to stuff 6 large peppers or 8 smaller ones.
  • Beyond Meat or another veggie ground Package sizes are all different, but won’t effect the recipe too much. You could even swap in 3 cups of cooked lentils for veggie ground
  • Cooked grain like rice, barley or quinoa You need 1 cup of cooked regular or gluten free grain, and any will work! I’ve tried this recipe a few different ways and all are great.
  • Veggies: carrots, onion, celery, garlic These aromatic veggies add plenty of flavour and texture to the dish.
  • Spices: onion powder, garlic powder, oregano Just a few basic spices!
  • Pizza sauce This is my hack for adding flavour without a lot of extra work. No, your peppers won’t taste overtly like pizza! I love Rao’s sauce, but you can use whatever you have on hand, or a half jar of your favorite pasta sauce
  • Parsley This is my sneaky way of adding some greens – parsley is a powerhouse! – and because it is cooked in the peppers, even folks who don’t love greens won’t mind it. 
  • Vegan cheese (optional) if you want to up the cozy factor, add a meltable shredded cheese like Daiya or Violife
hand adding parsley to beyond meat in pan

How to stuff peppers

  • Pro Tip! To ensure your peppers stand well, get the peppers with 4 bumps on the bottom, not 3.
  • 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.
  • Then, using your fingers, or a spoon, grab out the core of the pepper and any white flesh you see on the inside of the pepper.
  • Then stand and stuff! You do NOT need to pre-cook your peppers, as they will fully soften in the oven in the hour of cooking time.
hand scooping out a bell pepper for stuffed peppers

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

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.
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  • 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


  • 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.


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.