Vegan Stuffed Bell Peppers

Ingredients

• 3bell peppers, any colour
• 1 batchtofu taco crumbles
• 1onion, diced and divided
• 3 clovesgarlic, minced
• 1 can (283 g / 10 oz)Rotel tomatoes
• 185 g (1 cup)cooked, cold rice
• 240 ml (1 cup)marinara sauce
• 240 ml (1 cup)low-sodium vegetable broth
• 15 ml (1 tablespoon)balsamic vinegar
• To tastevegan cheese shreds, optional

Instructions

1. 1

   Prepare the crumbles

   Make the tofu taco crumbles according to their recipe, stopping when you take them out of the oven. Do not add the water at the end.

2. 2

   Mix the sauce

   Combine the marinara sauce, vegetable broth and balsamic vinegar, then pour the mixture into the bottom of a deep 23 x 33 cm (9 x 13 inch) casserole dish.

3. 3

   Prepare the peppers

   Wash and halve the 3 bell peppers lengthways. Remove the ribs and seeds, then set the halves aside.

4. 4

   Cook the onion

   Dice and sauté the onion until just translucent. Stir in the garlic and cook for 1 minute.

5. 5

   Divide the onion

   Remove half of the onion and stir it into the marinara mixture in the casserole dish.

6. 6

   Make the filling

   Once the tofu crumbles are dry, add them to the pan with the remaining onion. Add the Rotel tomatoes and cooked rice, then simmer for 1–2 minutes, mixing well.

7. 7

   Preheat the oven

   Heat the oven to 190°C (375°F).

8. 8

   Fill the peppers

   Spoon the filling into each pepper half and arrange them in the casserole dish on top of the sauce.

9. 9

   Bake covered

   Cover the dish with foil and bake for 30 minutes.

10. 10

    Finish baking

    Remove the foil and, if you like, scatter vegan cheese shreds over the peppers. Bake uncovered for a further 10–15 minutes.

What are stuffed bell peppers?

Stuffed peppers are a familiar American home-cooking dish, often filled with meat, rice and tomato sauce. This version keeps the hearty, saucy format but uses tofu taco crumbles in place of the traditional ground beef.

The peppers bake over a mixture of marinara, broth and balsamic vinegar, so the filling stays moist while the pepper halves soften. Cold cooked rice also helps the filling come together without needing a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 15g protein, 36g carbs, 9g fat.

Rice and the tofu crumbles provide much of the carbohydrate, while the tofu is the main source of protein; the marinara and peppers also contribute some. Most of the fat will depend on how the tofu crumbles are made and whether you add vegan cheese. Serve a pepper portion with a generous side of vegetables for a more balanced plate.

Build a savoury filling

Tofu crumbles: Prepare them only as far as the recipe directs, and leave out its final water addition. The crumbles are added after baking, when they are dry, so they can take on flavour from the tomatoes and onion without making the filling watery.

Rice and tomatoes: Cold cooked rice is easy to mix into the filling, while Rotel tomatoes bring tomato and chilli flavour. Mix thoroughly during the short simmer so the rice and crumbles are evenly combined.

Keep the sauce in the dish

Sauce base: Stir the marinara, broth and vinegar together before pouring them into the casserole dish. This gives the peppers a shallow bed of liquid as they bake and makes it easy to spoon extra sauce over them at serving.

Onion split: Half the sautéed onion goes into that sauce, and half stays with the filling. Keep track of the division so both parts of the dish get some of the softened onion.

Prepare the peppers evenly

Halving: Cut the peppers lengthways and remove their seeds and ribs. Choose halves that sit reasonably steadily in the dish so the filling is less likely to spill as you arrange them.

Filling: Spoon the mixture into the pepper halves without packing it too firmly. A little room makes it easier for the filling to heat through during the covered bake.

Follow the two-stage bake

Covered time: Bake the filled peppers under foil for 30 minutes. This traps steam in the dish and gives the peppers time to soften.

Uncovered finish: Remove the foil and bake for another 10–15 minutes, adding vegan cheese shreds if wanted. The peppers should be tender when pierced and the filling hot throughout.

Serve with something fresh

These peppers are filling on their own, but a simple green salad or steamed green vegetables make a good fresh contrast to the tomato-rich sauce. Spoon some of the sauce from the dish onto each serving.

If you want a more substantial meal, serve them with extra rice or bread to catch the sauce. A squeeze of lemon or a little chopped fresh parsley can brighten the plate.

Recipe notes & tips

• Use rice that has been cooked and cooled so it mixes into the filling without becoming mushy.
• Let excess liquid drain from the Rotel tomatoes if your filling looks wetter than expected.
• Cut the pepper halves to a similar size so they soften at roughly the same rate.
• Set the pepper halves close together in the casserole dish to help keep them upright.
• Check tenderness with the tip of a knife after the covered bake; return the dish to the oven if the peppers are still firm.
• Let the casserole stand briefly before serving so the filling and sauce settle.

Variations

• Add extra chilli: Stir a little chilli powder into the filling for more heat.
• Use another pepper colour: Mix red, yellow or green peppers according to what you have.
• Change the rice: Use cooked brown rice instead, keeping it cold before mixing.
• Add herbs: Stir chopped fresh parsley or basil through the filling before stuffing.
• Top with cheese: Scatter vegan cheese shreds over the peppers for the uncovered baking stage.

Common mistakes to avoid

• Adding the crumbles too wet: Leave out the final water addition as directed so the filling does not become soggy.
• Skipping the onion split: Set half aside for the sauce before mixing the other half with the filling.
• Overfilling the peppers: Spoon the mixture in without compressing it, which helps it heat evenly.
• Baking uncovered from the start: Keep the foil on for the first 30 minutes to help the peppers soften.
• Leaving the peppers too firm: Check with a knife and extend the bake if they need more time.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a covered ovenproof dish at 180°C until hot throughout, or microwave individual portions; add a splash of water or broth if the sauce has thickened.

Frequently asked questions