These vegan stuffed peppers are the ultimate plant-based comfort food, made from scratch with fluffy quinoa, hearty beans, and sweet corn enveloped in a rich tomato sauce. Perfect for weeknight dinners or meal prep, they bake to tender perfection in under 30 minutes. I love how easily they come together while delivering a satisfying, wholesome meal that even non-vegans adore.

I discovered my love for stuffed vegetables while traveling through Mediterranean villages where grandmothers would stuff everything from zucchinis to vine leaves. These vegan stuffed peppers became my interpretation of that tradition, perfect for busy weeknights when I want something nourishing yet effortless. I often serve them alongside my roasted Brussels sprouts for a complete plant-based feast, or pair them with wild rice stuffing for holiday gatherings. The aroma of garlic and tomatoes wafting through my kitchen always transports me back to those sun-drenched coastal kitchens.

Why You’ll Love These Stuffed Peppers

Wholesome Ingredients: Packed with plant-based protein from quinoa and beans for lasting energy.
Meal Prep Ready: Make ahead and reheat beautifully for quick lunches or dinners all week.
Family Friendly: Even picky eaters love the familiar flavors and colorful presentation.
Budget Friendly: Uses affordable pantry staples that won’t break your grocery budget.

Ingredients for Perfect Vegan Stuffed Peppers

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Bell peppers: Choose firm, vibrant peppers that stand upright for easy stuffing.
Quinoa: Provides complete protein and fluffy texture that absorbs flavors beautifully.
Black beans: Rinsed canned beans work perfectly for quick preparation.
Sweet corn: Frozen or canned corn adds sweetness and color contrast.
Tomato sauce: Use your favorite marinara or simple crushed tomatoes.
Onion and garlic: Fresh aromatics create the flavor foundation for the filling.
Vegan cheese: Optional but delicious for melty, golden-brown topping.

Easy Vegan Stuffed Peppers

Try these delicious vegan stuffed peppers with a hearty filling of grains and vegetables. A nutritious family-friendly dinner ready in under 45 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dinner

Cuisine American

Servings 2 servings

Calories 280 kcal

Equipment

mixing bowl
whisk
rubber spatula
non-stick skillet
spatula
measuring cups
measuring spoons
knife
cutting board

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
3/4 cup buttermilk at room temperature
1 large egg at room temperature
2 tablespoons unsalted butter melted and slightly cooled
1 tsp pure vanilla extract
1 cup fresh blueberries rinsed and dried

Instructions

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until fully combined.
In a separate medium bowl, whisk the room temperature buttermilk, room temperature egg, melted butter, and vanilla extract until the mixture is smooth and uniform.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together with a rubber spatula until just combined; a few small lumps in the batter are fine.
Gently fold the rinsed and dried blueberries into the batter until they are evenly distributed, being careful not to overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or neutral oil.
For each pancake, pour about 1/4 cup of batter onto the hot skillet and cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
Carefully flip each pancake with a spatula and cook for another 1 to 2 minutes on the second side until golden brown and cooked through.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword healthy, stuffed peppers, vegan

Creative Ways to Customize

Mexican Style: Add cumin, chili powder, and substitute black beans with pinto beans.
Italian Inspired: Mix in basil, oregano, and use marinara sauce with vegan mozzarella.
Extra Protein: Stir in cooked lentils or crumbled tofu for additional plant-based protein.

My Pro Tips for Perfect Results

Pepper Preparation: Choose peppers with flat bottoms so they stand upright during baking.
Quinoa Texture: Cook quinoa in vegetable broth instead of water for extra flavor depth.
Stuffing Technique: Press filling firmly into peppers without overpacking to prevent drying out.
Cheese Timing: Add vegan cheese during the last 5 minutes to prevent burning.

Storing and Reheating Guide

Store: Keep leftovers in airtight containers in the refrigerator for up to 4 days.
Freeze: Freeze unbaked stuffed peppers in freezer-safe containers for up to 3 months.
Reheat: Bake at 350°F for 15-20 minutes until heated through and peppers are tender.
Make-Ahead Tip: Prepare filling up to 2 days ahead and stuff peppers before baking.

Frequently Asked Questions

Can I make stuffed peppers ahead of time?

Absolutely! You can prepare the filling up to 2 days in advance and store it separately from the peppers. When ready to bake, simply stuff the peppers and proceed with the recipe. They also freeze beautifully before baking.

What kind of peppers work best for stuffing?

I prefer bell peppers for their sweet flavor and sturdy structure. Choose peppers with flat bottoms that can stand upright in your baking dish. Red, yellow, and orange peppers are slightly sweeter than green ones.

Can I use rice instead of quinoa?

Yes, brown rice or white rice work well as substitutes. Cook the rice according to package directions and use the same measurement as quinoa. The texture will be slightly different but equally delicious.

How do I prevent the peppers from getting soggy?

Make sure your filling isn’t too wet, and don’t overbake the peppers. They should be tender but still have some structure. Baking at the correct temperature for the recommended time ensures perfect texture.

More Vegan Dinners to Try

Why These Stuffed Peppers Become Favorites

With their vibrant colors, satisfying texture, and versatile flavor profile, these vegan stuffed peppers quickly become a regular in dinner rotations. They offer the perfect balance of nutrition and comfort, making them ideal for busy weeknights or casual entertaining. I love how they bring everyone to the table with minimal effort and maximum flavor.

Easy Vegetarian Stuffed Peppers