Vegan Stuffed Bell Peppers

Ingredients

• 4bell peppers, any colour
• 480 ml (2 cups)cooked rice of your choice
• 240 ml (1 cup)textured vegetable protein (TVP) or cooked chickpeas
• 120 ml (1/2 cup)light coconut milk
• 120 ml (1/2 cup)chopped bell peppers, any colour
• 60 ml (4 tbsp)crushed tomatoes
• 1 mediumonion, chopped
• 2 clovesgarlic, minced
• 30 ml (2 tbsp)soy sauce, gluten-free if needed, or tamari or coconut aminos
• 15 ml (1 tbsp)oil, such as sesame or coconut oil
• 15 ml (1 tbsp)peanut butter
• 7.5 ml (1/2 tbsp)curry powder
• 1.25 ml (1/4 tsp)smoked paprika
• to tastesalt and pepper
• to tastevegan cheese sauce or your favourite vegan cheese
• to tastechopped chives

Instructions

1. 1

   Cook the rice

   Cook rice according to the packet instructions. Measure out 480 ml (2 cups) cooked rice, which takes about 160 ml (2/3 cup) dry rice.

2. 2

   Soak the TVP

   If using TVP, cover 240 ml (1 cup) with an equal amount of hot water or vegetable broth and leave it for 10 minutes to absorb most of the liquid. Drain thoroughly. Skip this step if using cooked chickpeas.

3. 3

   Prepare the peppers

   Heat the oven to 190°C (375°F). Carefully cut the tops from the 4 whole peppers and remove all the seeds.

4. 4

   Fry the filling

   Heat the oil in a frying pan. Add the chopped onion, minced garlic and prepared TVP, then fry over a medium heat for 4–5 minutes.

5. 5

   Simmer the mixture

   Add the chopped peppers, crushed tomatoes, soy sauce, peanut butter, curry powder, smoked paprika, salt and pepper, and coconut milk. Simmer over a low-to-medium heat for about 5 minutes, stirring occasionally.

6. 6

   Stir in rice

   Add the cooked rice and taste the mixture, adjusting the salt, pepper or spices if needed.

7. 7

   Fill and bake

   Spoon the rice and vegetable mixture into the 4 prepared peppers and add vegan cheese or cheese sauce to taste. Bake for about 30–45 minutes.

8. 8

   Store leftovers

   There may be extra rice and vegetable mixture. Keep it covered in the fridge for a few days.

What are vegan stuffed peppers?

Stuffed peppers are a familiar home-cooking format in many cuisines: whole peppers are filled and baked until tender. This version takes an Asian-inspired turn with curry powder, soy sauce, coconut milk and peanut butter.

Curried rice and vegetables make the filling hearty, while TVP or chickpeas add a plant-based protein option. A little vegan cheese on top gives the peppers a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 16g protein, 40g carbs, 9g fat.

The rice provides most of the carbohydrates, while the oil, coconut milk and peanut butter contribute much of the fat. TVP or chickpeas supply protein, with the other ingredients adding smaller amounts. Serve a pepper with a generous portion of vegetables or salad to round out the plate.

Choose your protein

TVP: Soak it in an equal amount of hot water or vegetable broth for 10 minutes, then drain it well before frying. It takes on the flavour of the sauce as it simmers.

Chickpeas: Use cooked chickpeas in place of TVP and skip the soaking step. Fold them into the pan with the rice so they warm through in the spiced mixture.

Build the curry flavour

Aromatics: Fry the onion and garlic with the prepared TVP for 4–5 minutes over a medium heat. This gives them a head start before the wetter ingredients go in.

Sauce: Coconut milk softens the curry spices, while soy sauce and peanut butter bring savoury depth. Stir as the mixture simmers for about 5 minutes so the ingredients are evenly combined.

Get the filling consistency right

Drain well: Excess soaking liquid from TVP can make the filling loose, so press or drain it thoroughly before adding it to the pan.

Taste before stuffing: Once the rice is mixed in, check the seasoning and adjust the salt, pepper or curry powder. The filling should be moist enough to spoon into the peppers, but not swimming in liquid.

Bake until tender

Set the oven to 190°C and bake the filled peppers for about 30–45 minutes. The recipe gives a range, so check for peppers that have softened to your liking and a hot filling.

Pepper size and firmness affect how quickly they cook. If you prefer them with more bite, start checking towards the shorter end of the baking time.

Make it a complete meal

These peppers work well as a meal on their own, particularly when served with any extra rice filling. For a fresh contrast, add a simple green salad or steamed vegetables alongside.

Chopped chives add a mild onion note just before serving. A little extra vegan cheese sauce can make the topping more generous.

Recipe notes & tips

• Have the rice cooked and ready before you start assembling the filling.
• Drain soaked TVP thoroughly to avoid a watery mixture.
• Cut the pepper tops carefully so the peppers remain sturdy enough to hold the filling.
• Stir the filling occasionally as it simmers so it heats evenly.
• Taste the rice mixture before stuffing and adjust the seasoning then.
• Keep any extra filling for another meal rather than overfilling the peppers.

Variations

• Use chickpeas: Swap in cooked chickpeas for the TVP and omit the soaking step.
• Change the rice: Use your preferred cooked rice, such as brown or basmati.
• Adjust the heat: Add chilli flakes or fresh chilli to the simmering filling for more spice.
• Try another topping: Finish with your favourite vegan cheese instead of cheese sauce.
• Add extra vegetables: Stir finely chopped vegetables into the pan with the peppers.

Common mistakes to avoid

• Wet TVP: Drain it thoroughly after soaking so it does not loosen the filling.
• Undercooked rice: Cook the rice before mixing it into the filling, as the oven time is for baking the stuffed peppers.
• Overfilled peppers: Leave a little space at the top so the filling is easier to handle.
• Skipping the taste check: Season the rice mixture after adding the rice, before filling the peppers.
• Relying only on the timer: Check the pepper tenderness during the 30–45 minute bake, as peppers vary in size.

How to store

Keep leftover rice and vegetable filling covered in the fridge for a few days. Reheat it thoroughly in a pan or microwave before serving; baked stuffed peppers can also be refrigerated and reheated until hot throughout.

Frequently asked questions