Vegan Stuffed Peppers

Ingredients

• 250 g cooked rice (or 100 g dry rice, about ½ cup, if cooking it from scratch)cooked rice
• 150 gwalnuts
• 30 ml (2 tablespoons), dividedoil
• 7.5 ml (½ tablespoon)soy sauce or tamari
• ½ teaspoongarlic powder
• To tastesalt and pepper
• 1onion, diced
• 1 clovegarlic, diced
• 400 gchopped or crushed tomatoes, with their juice
• ½ teaspoondried thyme
• ½ teaspoondried oregano
• 4bell peppers, any colour
• 50 g (½ cup)vegan cheddar cheese, grated

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Cook the rice

   If you are not using leftover cooked rice, cook it according to the packet instructions.

3. 3

   Make walnut mixture

   Put the walnuts, 15 ml (1 tablespoon) of the oil, soy sauce, garlic powder and salt and pepper in a food processor. Pulse until crumbly; take care not to process it into a purée.

4. 4

   Cook the filling

   Heat the remaining 15 ml (1 tablespoon) of oil in a frying pan. Cook the onion for 3 minutes until soft, then add the garlic and cook for 1 minute more. Add the tomatoes with their juice, thyme and oregano, stir and bring to the boil. Lower the heat and simmer for 5 minutes, then stir in the rice and walnut mixture and season with salt and pepper.

5. 5

   Prepare peppers

   Halve the peppers lengthways and remove the seeds and membranes.

6. 6

   Fill the peppers

   Arrange the peppers cut side up in a lightly greased baking dish. Spoon in the filling and scatter the grated vegan cheddar over the tops.

7. 7

   Bake until tender

   Cover the dish with foil and bake for 25 minutes, or until the peppers are soft. Remove the foil and bake for a further 5–10 minutes to brown the cheese.

What are vegan stuffed peppers?

Stuffed peppers are a familiar baked dish in many cuisines, with fillings that vary from rice and vegetables to meat or pulses. This Italian-inspired version uses tomato, herbs and walnuts in place of meat.

The rice makes the filling hearty, while chopped walnuts add a savoury, crumbly texture. Baking the mixture inside the peppers brings the separate flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 512 calories, 10g protein, 34g carbs, 39g fat.

The rice and tomatoes provide most of the carbohydrates, while the walnuts and oil contribute much of the fat; the walnuts also supply some protein. Pair a pepper with a generous serving of salad or other vegetables to add freshness and balance to the plate.

Why walnuts work in the filling

Walnut texture: Pulse the nuts only until they are crumbly, so they add small, distinct pieces to the rice rather than turning into a paste.

Seasoning: Soy sauce, garlic powder, salt and pepper give the walnuts a savoury base that complements the tomatoes and dried herbs.

Build a flavourful tomato base

Soft onion: Give the diced onion its full 3 minutes in the pan, then cook the garlic for 1 minute so it softens without burning.

Herbs and tomatoes: Stir the thyme and oregano through the tomatoes and let the sauce simmer for 5 minutes before adding the rice and walnuts. This gives the filling time to combine while keeping the method straightforward.

Choose and prepare the peppers

Pepper choice: Any colour works here; choose peppers that sit securely in the baking dish so the filling is less likely to spill.

Even halves: Cut each pepper lengthways and remove its seeds and membrane. Place the halves cut side up, ready to hold the filling.

How to tell when they are ready

Tender peppers: After 25 minutes covered, check that the peppers have softened. If they are still firm, keep them covered in the oven until tender.

Golden topping: Remove the foil for the final 5–10 minutes. The vegan cheddar should brown on top without the filling drying out.

Plan the timing

Rice first: Leftover cooked rice makes the preparation quicker; otherwise, cook it according to the packet instructions while you prepare the walnut mixture and vegetables.

Finish in the oven: The filled peppers bake covered for 25 minutes, then uncovered for 5–10 minutes. The recipe gives a total time of 55 minutes.

What to serve with them

A crisp green salad or simply dressed leafy vegetables make a fresh contrast to the warm, tomato-rich filling. You could also serve bread alongside to catch any juices from the baking dish.

For a more substantial meal, add another vegetable side. The peppers already contain rice, so a lighter accompaniment keeps the plate varied.

Recipe notes & tips

• Use cooked rice that has been cooled and kept safely chilled if preparing it ahead.
• Pulse the walnuts in short bursts so you can stop while they are still crumbly.
• Use a baking dish that holds the pepper halves snugly and upright.
• Taste the tomato mixture before filling the peppers and adjust the salt and pepper.
• Grate the vegan cheddar evenly so it melts and browns across the filling.

Variations

• Add chopped vegetables: Stir finely diced courgette or mushrooms into the onion as it cooks.
• Make it spicier: Add a pinch of chilli flakes with the dried herbs.
• Change the herbs: Use dried basil in place of some of the thyme or oregano.
• Add pulses: Stir drained, rinsed beans into the filling with the rice.
• Use a different topping: Finish with another grated vegan cheese that melts well.

Common mistakes to avoid

• Over-processing walnuts: They can become a paste; pulse them briefly and stop when crumbly.
• Burning the garlic: Add it after the onion has softened and cook for only 1 minute.
• Skipping the simmer: Give the tomato mixture its 5 minutes before adding the rice and walnuts.
• Filling cut-side down: Arrange the pepper halves cut side up so they can hold the mixture.
• Leaving the foil on: Remove it for the final 5–10 minutes so the cheese can brown.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in the oven until hot throughout, or use a microwave; the peppers may soften further when reheated.

Frequently asked questions