Main image of Protein-Packed Vegan Stuffed Bell Peppers

Protein-Packed Vegan Stuffed Bell Peppers

40 min

Meal

These hearty little bell pepper boats are a fun way to enjoy dinner! They're protein-packed with soy veggie ground and mung beans, and are wonderfully balanced with grains and veggies as well.

stuffed bell pepper boats

Total

40 min

Prep

10 min

Cook

30 min

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Soy symbol

soy

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Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 6
    large bell peppers
  • 1 tsp (5 mL)
    vegetable oil
  • 1
    medium onion, chopped
  • 3
    cloves garlic, crushed
  • 1½ cups (170 g)
    soy veggie ground
  • 1 tsp (3 g)
    ground cumin
  • 1 tsp (1 g)
  • ½ tsp
    ground turmeric
  • ⅛ tsp
    salt , plus extra for sprinkling
  • 1 pinch
    ground black pepper
  • ¾ cup (198 g)
    tomato based pasta sauce
  • 1½ cups (303 g)
    cooked mung beans
  • 1½ cups (292 g)
    cooked brown rice
  • ½ cup (68 g)
    green olives

Optional garnish

  • avocado
  • fresh cilantro
  • hot sauce
  • minced red onion
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Directions

  1. Cut the bell peppers in half lengthwise and discard the seeds. Sprinkle the insides of the bell peppers lightly with salt.
  2. In a large pan on high heat, add the oil and onions and sauté for 5 minutes, adding splashes of water as needed to deglaze the pan.
  3. Then add the garlic and sauté for another 2 minutes.
  4. Then add the soy ground and spices and cook for 2 - 3 minutes.
  5. Finally, stir in the pasta sauce, beans, cooked brown rice, and olives.
  6. Preheat the oven to 350°F (180°C). Stuff the peppers with the rice mixture on a parchment-lined baking tray. Bake covered on the middle rack of the oven for 30 - 40 minutes, or until the bell peppers are lightly charred and cooked to your liking.
  7. Serve with a garnish of your choice and enjoy!

Storage

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Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 11%

cooked brown rice

Proteins 23%

soy veggie ground

cooked mung beans

Fruits & Veggies 66%

large bell pepper

medium onion

clove garlic

tomato based pasta sauce

green olives

Calcium
No significant sources of calcium
Fat

vegetable oil

green olives

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Lexi - July 31, 2022, 9:50 p.m.

Loved the recipe super easy to make. I used mixed lentils instead of the tempeh as well as white rice instead of brown rice. It is amazing! I love the tomato sauce in it.

Lexi - July 31, 2022, 9:52 p.m.

Forgot to say that it reheated pretty well. I also think that you definitely have to be generous with the herbs and spices

PUL Team - July 31, 2022, 9:59 p.m.

Thanks a bunch for taking the time to share your experience with the stuffed bell peppers, Lexi, it means so much and we'll note down the feedback 😊


Kara - July 26, 2022, 4:40 a.m.

I LOVE the scaling feature on the PUL website, it is so helpful! Since I made this recipe (pared down for 4 servings) at a friend’s house, I had to make a few of the recommended substitutions: quinoa for brown rice, black beans for mung beans, and brown lentils for the soy veggie ground. I wanted more of a taco flavor today but I know it would taste just as great with Italian herbs, as in the original recipe. I topped it with a sprinkling of vegan cheese. The family I made it for LOVED it!

PUL Team - July 26, 2022, 7:51 a.m.

We're smiling from ear to ear, Kara, thank you for the glowing review and insight! It means so much 💛


Eszter - June 10, 2022, 12:27 p.m.

These stuffed bell peppers are just heavenly! The trick is to be generous with the spices.

PUL Team - June 13, 2022, 2:24 a.m.

A lovely trick, Eszter! So glad the stuffed peppers are being enjoyed 🙂


Madeleine - May 2, 2022, 11:16 a.m.

Can't wait to try this! Do you heat it up when eating it for lunch the next day or just eat it cold? Thank you!

PUL Team - May 2, 2022, 9:15 p.m.

Hey Madeleine! Some of our PUL team members prefer warming it up instead of having it cold. We hope you enjoy it 🙂


Hannah Crews - Jan. 22, 2022, 2:44 p.m.

This is perfect for meal prepping! I've tried so many of your recipes and I can't get enough of them. Thank you for providing these recipes, means the world!

PUL Team - Jan. 23, 2022, 8:09 p.m.

Awe it means so much, Hannah, thank YOU :)


Christina - Nov. 13, 2021, 4:13 p.m.

Such a great recipe! I cannot get enough of the amazing filling. Also, it is a great option for home office if the filling is already done yesterday. Just cut the peppers, stuff them and bake it while you continue to work. That does not take more than 5 minutes.

I am so glad to see a childhood favorite without meat and still soo yummy and wholesome.

PUL Team - Nov. 13, 2021, 4:16 p.m.

Mmm thanks for the tip, Christina, it's so appreciated ✨


Muskan - Aug. 29, 2021, 11:48 a.m.

Made this for lunch. It turned out amazing👍


Eva - Aug. 28, 2021, 5:12 p.m.

Absolutely delicious!! I tried this recipe with kalamata olives and quinoa as a variation to rice and green olives. Mouthwatering! 😍🤤

Loving the new website! ❤️

PUL Team - Aug. 28, 2021, 5:15 p.m.

We appreciate this so much, Eva, your variation sounds delicious 😍


Faith - Aug. 5, 2021, 7:52 p.m.

Made this the other night. I had such a hard time not eating the filing while I was stuffing the peppers. My husband couldn't stop raving about it. I wish I'd have made more!

PUL Team - Aug. 5, 2021, 10:18 p.m.

Thanks for taking the time to share your review with us, Faith! So glad you enjoyed the recipe :)


Elizabeth - July 29, 2021, 1:51 a.m.

I make this with rice, black beans, veggie ground round, and lentils - and I sneak bites of the filling every time, it's so delicious! I recommend making a double batch and putting one pan in your freezer!

PUL Team - July 29, 2021, 11:41 p.m.

So glad you're enjoying this one, Elizabeth, it means so much!


Taylor - June 3, 2021, 9:22 p.m.

Love this recipe, I am making it for the second time tonight for dinner :) first I used green peppers now tonight I'll be using the red bells. I also swapped mung beans for lentils and only had white rice so used white rice instead. I am thinking about using this mock ground italian sausage in substitute for the regular or using some of both.
Thanks for your time and creativity for creating awesome recipes!

PUL Team - June 5, 2021, 8:44 p.m.

Such wonderful substitutions and ideas, Taylor! Thank you for the review and for sharing this with us ✨😃


Ladina - March 16, 2021, 5:55 p.m.

Hi Sadia
First of all: I love the new website. It looks fantastic and I love all the information you add to the recipes. It looks very neat. The different filters for the recipes are also really helpful.

One question about this recipe: How many people is it for? How many servings is one „stuffed bell pepper boat“? It would be really helpful to me, to know how much to make for how many people. Quantities are sometimes really hard for me. 😅

Thanks a lot for all your delicious recipes. I‘ve been following your youtube channel for a couple of years and I went vegan 1.5 years ago. Your channel was very helpful during my transition and still is. I’ve learned a lot about cooking and nutrition from you and I‘ve been cooking a lot more since going vegan. One reason for that are your awesome videos. I love watching them and the food always looks delicious. I‘ve been making some of your recipes regularly and I really appreciate all your work! Thanks a thousand times!!

All the best to you, Robin and your team
Ladina

Sadia - March 29, 2021, 4:08 p.m.

Hey Ladina! Aw thanks so much for the lovely comment - so glad you're enjoying the new site and the recipes! As for the number of servings, it can be hard to say, as every person's appetite differs. I could perhaps eat 2 - 3 boats, while Robin could perhaps eat 4 - 5. And that might still change to be more or less depending on if we've been active that day, or just generally how hungry we're feeling. I hope this helps for now. Feel free to also use our new scaling feature to scale recipes up or down, if you'd like to make more or less 😊 enjoy!!