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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Easy Vegan Stuffed Peppers

    Published: Mar 31, 2019 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    These Italian-inspired Vegan Stuffed Peppers are loaded with hearty roasted vegetables. Bell peppers are roasted and stuffed with couscous, chickpeas, and fresh veggies. Colorful, flavorful, healthy, and ready in under an hour! It's vegetarian, vegan, and gluten-free.

    Italian-inspired Vegan Stuffed Peppers

    I’m in love with the colors of bell peppers. Green, yellow, orange, and red - they're so pretty and always make me feel like summer has officially arrived!

    Bell peppers are super healthy too - low in calories, but rich in vitamin C and antioxidants.

    The filling in these vegan stuffed peppers is just pure yummy… no meat or cheese here, it’s the fresh produce that shines.

    The mushrooms add an earthy flavor and the zucchinis give a little bit of sweetness that pairs perfectly with the roasted red pepper. The veggies are all tossed in a tasty tomato passata - turning them into a simple ratatouille.

    And the quinoa and chickpeas make this a really filling and satisfying main dish!

    These vegan stuffed peppers are:

    • Easy to make in less than an hour.
    • Requires just 10 simple ingredients!
    • 100% Vegetarian and Vegan Friendly
    • Gluten-Free
    • Dairy-Free
    • Pretty enough to serve to guests!

    And if you just can't stop stuffing your face with stuffed veggies (like me!), check out these vegan stuffed mushrooms and these vegan stuffed tomatoes next!

    Italian-inspired Vegan Stuffed Peppers

    How to Make Vegan Stuffed Peppers

    To make the filling for your vegan stuffed peppers - we'll need to roast some veggies.

    Add some whole garlic cloves, sliced zucchini, onion, and mushrooms to a big mixing bowl and toss with olive oil, salt and pepper. You can experiment with other veggie combinations as well - see some ideas in the tips section below.

    Roast the vegetables for 10-15 minutes until they are all tender and soft. You can also saute the vegetables on the stovetop as a slightly faster alternative, but roasting brings out a much more intense flavor.

    Pick the garlic cloves out of the roasted veggies and squeeze them gently to remove the skins. Then stir that roasted garlic into a bit of tomato passata, to really amp up the flavor.

    If you're not familiar with tomato passata, see the tips section below for more info and an alternative.

    Add the tomato passata to the veggies and roast everything for a few more minutes to let the flavors combine. You'll end up with a veggie mixture that looks a lot like a traditional ratatouille!

    While the veggies are cooking, you can also prep the bell peppers. Slice the tops and remove the seeds and membranes from the inside.

    Stuff the bell peppers with the roasted veggie mixture, and bake for 15 minutes, until the skins on the peppers start to look a bit shriveled.

    Serve your vegetarian stuffed peppers with a bit of a couscous for a simple vegan dinner!

    vegetarian stuffed peppers with couscous

    Tips for Perfect Vegan Stuffed Peppers

    Experiment with your favorite veggies.

    You can use any combination of veggies you like in these stuffed bell peppers. I've made them with fresh corn, squash, eggplant, kale, and even broccolini. I love to cook with whatever veggies are in season!

    What is tomato passata and what can I substitute?

    Tomato passata is a common ingredient in Italian and British cooking. It's essentially just uncooked tomatoes that are pureed and sieved without seeds and skins. You can learn more about it here.

    You should be able to find tomato passata in large grocery stores these days, or in any Italian specialty store. It's sometimes labeled as simply "strained tomatoes". I typically use this brand of tomato passata.

    If you cannot find passata in your store, the best substitution is a plain tomato puree like this. This is basically the cooked version of passata. 

    And if you can't find tomato puree, you're next best option is to use crushed tomatoes. The consistency will be a bit too thick, so it's best to run them through a food processor and then strain to remove the seeds.

    Play with Different Colored Bell Peppers

    I also love to play up this recipe with different colored bell peppers - this is especially fun if you're serving them for a party or making them with kids.

    You can used a mix of green bell peppers, yellow bell peppers and red bell peppers - whatever colors you can find in the market. 

    Use your Favorite Grains

    Couscous is one of my favorite ingredients - I just love that fluffy texture it gets! And it pairs so well with roasted or grilled veggies. In fact, grilled veggies and couscous are my go-to summer recipe.

    But if couscous isn't your thing, this recipe works equally well with quinoa or rice instead. So feel free to try it out with your own favorite grains.

    Extra Toppings for Stuffed Peppers

    These vegetarian stuffed peppers are perfect as they are, but if you want to add a little something extra you can serve them with:

    • A drizzle of balsamic vinegar.
    • A sprinkling of additional fresh herbs like parsley, dill, or cilantro.
    • A bit of parmesan or feta cheese for a vegetarian version. (This vegan feta cheese would work too!)

    free printable vegan substitution cheat sheet

    Recipe

    Vegan Stuffed Peppers

    These Italian-inspired Vegan Stuffed Peppers are loaded with hearty roasted veggies. Colorful, flavorful, healthy, and ready in less than an hour! 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Course: Main Course
    Cuisine: Italian, Vegan, vegetarian
    Keyword: Delicious Everyday, easy stuffed pepper recipe, how to make stuffed peppers, vegan stuffed peppers
    Servings: 4 servings
    Calories: 409kcal
    Author: Oh My Veggies

    Ingredients

    • 1 large zucchini chopped
    • 1 cup mushrooms quartered
    • 1 large onion quartered
    • 3 cloves garlic unpeeled
    • 1 tbsp olive oil
    • salt and pepper to taste
    • 1 ½ cups tomato passata or crushed tomatoes
    • ½ cup chickpeas drained and rinsed
    • ⅓ cup basil leaves roughly torn
    • 4 medium sized red bell peppers
    • 1 ½ cups couscous
    • parchment paper
    US Customary - Metric

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit (180 Celsius). 
    • Toss the garlic cloves, zucchini, onion, and mushroom in a large bowl with the olive oil. Season with salt and paper and place on a baking sheet, lined with parchment paper. Roast for 10 to 15 minutes, or until the vegetables are tender. 
    • Remove the cloves of garlic and press gently to remove the cooked garlic from their skins. Add the garlic to the tomato passata and stir through.
    • Pour the passata over the roasted vegetables and add the chickpeas. Toss to combine and return to the oven to bubble away for another 10 minutes.
    • Carefully cut the tops off the bell peppers, and scoop out the seeds and membrane. Fill with the veggie mixture and torn basil leaves, and return to the oven and bake for 15 minutes, or until the skin on the bell peppers start to shrivel.
    • Meanwhile, heat 2 cups of water to a boil. Add the couscous, season with salt and pepper, and stir. Remove from heat and cover for 10 minutes. Fluff with a fork, and serve alongside the vegan stuffed peppers. Top with fresh basil leaves.

    Notes

    Any remaining veggies can be saved and eaten on their own - they're even better the next day! 

    Nutrition

    Calories: 409kcalCarbohydrates: 77gProtein: 14gFat: 5gSodium: 45mgPotassium: 1083mgFiber: 10gSugar: 13gVitamin A: 4410IUVitamin C: 174.6mgCalcium: 73mgIron: 3.9mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Reader Interactions

    Comments

    1. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      I love ratatouille and stuffed peppers; what a tasty idea to combine the two!

      Reply
    2. Nicole says

      November 30, -0001 at 12:00 am

      These look amazing!. They really stand out on the purple plate.

      Reply
    3. Stephanie - The Dessert Spoon says

      November 30, -0001 at 12:00 am

      Thanks for sharing! I am always looking for dinner time inspiration and this has all the flavours I like.

      Reply
    4. Carole says

      November 30, -0001 at 12:00 am

      5 stars
      What a gorgeous dish. I wondered what capsicum was, then saw the photos. 🙂

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Hehe yes, capsicum is what we call bell peppers here in Australia.

        Reply
    5. Rosa says

      November 30, -0001 at 12:00 am

      A great idea! That is a delightful dish.Cheers,Rosa

      Reply
    6. thelittleloaf says

      November 30, -0001 at 12:00 am

      The weather here is so unpredictable too - it feels like summer has finally arrived but who knows, next week I may be turning to a hearty dish as it rains outside!

      Reply
    7. Kathryn says

      November 30, -0001 at 12:00 am

      This does sound really tasty - what a perfect dinner whatever the weather outside!

      Reply
    8. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      This is so wonderful. I LOVE capsicum but yeah, I call it a bell pepper too if I'm not paying attention. (I also buy gas for the car)This is a combination perfect for nearly everyone. Well done!

      Reply
    9. Amy says

      November 30, -0001 at 12:00 am

      5 stars
      I started drooling over this as soon as I saw the photo on Pinterest! Ratatouille stuffed inside a capsicum with some sort of grainy thing! Oh yumminess ,and so perfect for these unpredictable early winter days 🙂

      Reply
    10. My Kitchen Stories says

      November 30, -0001 at 12:00 am

      Such a delicious way to eat lots of vegetables. i haven't made a stuffed capsicum for so long, it's a great winter idea

      Reply
    11. Sanjeeta kk says

      November 30, -0001 at 12:00 am

      Been missing out on your lovely clicks and recipes for long...this one is a perfect treat for capsicum lover..beautiful shots!

      Reply
    12. Mary @ Fit and Fed says

      November 30, -0001 at 12:00 am

      Sounds like a worthy, hearty fall meal! I had to look up what tomato passata is, it sounds better than plain canned tomatoes. I think I would substitute crushed tomatoes, seems like the closest thing that I could buy here in the US.

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        Hi Mary,yes, passata is a fantastic thing to have on hand if you can find it. You might be able to find it at an Italian deli, otherwise crushed tomatoes would be fantastic too. You may want to run them through a blender and strain out the seeds though.

        Reply
    13. Rachel (teacher-chef) says

      November 30, -0001 at 12:00 am

      I LOVE Stuffed Peppers (and stuffing them with all sorts of different ingredients). There is nothing better than fresh-summer ratatouille and this just combines everything that is delicious into adorable little individual portions! THANKS for this idea!

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        Thanks for stopping by Rachel. I'm glad you liked this recipe. If you decide to try it I'd love to hear how it turned out.

        Reply
    5 from 4 votes (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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