These Beyond Meat stuffed peppers are very flavorful and taste just like traditional stuffed peppers. This recipe uses vegan ground beef, rice and veggies to create a hearty and delicious main dish. They look like they're a ton of work, but actually are easy to make.
Stuffed peppers are a great dish to make for guests or just on a regular weeknight. I love how they look difficult to make but are actually easy. Shhh...don't tell anyone!
Unfortunately my kids don't love peppers. But when I make this, they still like eating the meat, rice and veggies that are inside the pepper. They just don't eat the pepper itself and that works for me.
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We love cooking with rice in our house. If you are looking for more dinner recipes with rice, try out my Mexican casserole and Instant Pot vegan jambalaya.
Why You'll Love This Recipe
- They are visually appealing: They are easy to make but look fancy and impressive!
- Flavorful: The combination of veggies and spices make this dish super tasty.
Ingredient Notes
This recipe uses wholesome ingredients and simple seasoning to make a delicious meal.
- Peppers - You can use any combination of bell peppers. I love using green peppers and red peppers, but you can make it more colorful with orange and yellow peppers.
- Beyond Meat ground beef - You can also use Impossible ground meat or any other vegan ground meat brand you like.
- Rice - I use white rice but you can use brown rice for added nutrition. You can also use leftover cooked rice.
- Onion - I prefer yellow onion but white onion is fine.
- Mushrooms - I usually stick with white mushrooms or baby bella mushrooms.
- Tomato sauce - I use plain canned tomato sauce. You can use reduced sodium if that's a concern for you.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
There are a few different ways that can change up the flavor.
- Make it spicy. You can add some hot sauce to the rice mixture as it cooks. You can also add a sprinkle of red pepper flakes on top.
- Make it cheesy. When you remove the aluminum foil, top with vegan shredded cheese for the final 15 minutes of baking.
- Make it Mexican. Instead of zucchini, add black beans, corn kernels, and some ground cumin and chili powder or taco seasoning. I recommend using green bell peppers instead of the other colors. Serve with vegan sour cream.
How To Make Beyond Meat Stuffed Peppers
Step 1: To start, preheat oven to 350 degrees. Prepare a baking dish by lightly coating with non-stick oil spray.
Step 2: Prepare the rice (white or brown) according to the package instructions.
Step 3: Next, chop the onion, mushrooms and zucchini and set aside. I like bigger pieces for texture but the size is up to you.
Step 4: In a large skillet, heat the olive oil over medium heat. Add the onions and sauté for 5 minutes, stirring occasionally.
Step 5: Add the vegan ground beef to the onions and continue to cook for another 5 minutes, breaking up the meat as it cooks.
Step 6: Add the chopped vegetables and all the seasonings. Stir well and cook for 1 minute. Add the canned tomato sauce and stir well to combine. Cover the pan and cook for an additional 5 minutes.
Step 7: Meanwhile, prepare the peppers. Cut off the top of the peppers and remove all the seeds and the pepper membrane from inside.
If your peppers can't stand up and are leaning a lot, carefully cut a small piece off the bottom of the peppers to level them out. Make sure you do not cut a whole in the bottom of the pepper.
Step 8: Add the cooked rice to the veggie mixture and stir well.
Step 9: Next, spoon the veggie and rice filling into each pepper. Use the spoon to push down the filling to fill the peppers completely.
Step 10: Cover the pan in aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes. Remove the peppers from the oven and serve.
Expert Tips
- If you have any leftover rice in the fridge, you can use it instead instead of making rice. You will need about 1 cup of cooked rice.
- When chopping your vegetables, try to chop them in small uniform pieces for even cooking.
- Find a baking dish that will fit the peppers without too much extra space so the peppers don't fall over. If you have extra space, crumple some aluminum foil to fill it in.
- To keep the peppers steadier, slice a tiny piece off the rounded bottom to flatten it out. But be careful not to cut through into the pepper or else liquid might leak out when cooking.
Storage Tips
Refrigerator
Store any leftover vegan stuffed peppers with rice in an airtight container in the fridge for up to 4 days.
Freezer
After they have cooled, wrap the peppers individually with plastic wrap and store in a ziploc bag in the freezer. Thaw peppers in the fridge overnight before reheating in the microwave or oven.
Reheat
To reheat, you can microwave it for about a minute. You can also reheat in the oven at 350 for 20 minutes.
What To Serve With Beyond Meat Stuffed Peppers
I like to serve stuffed peppers with crusty brown bread and a veggie side like roasted bok choy, smashed radishes, smoky cauliflower or a rainbow salad. Or if you're looking for a side dish with a kick, try my spicy cucumber and onion salad.
Recipe FAQs
There's no need to precook the peppers. They will be thoroughly baked in the oven.
Try to find a baking dish where the peppers fit snugly. If you have additional space, fill with crumpled aluminum foil.
You can also cut a small piece of the bottom of the peppers off to even them out. Make sure you don't cut through to the bottom of the colorful bell peppers and make a hole.
I usually toss them but you can also bake the peppers with them on to make a pretty presentation.
Vegan Dinner Recipes
If you tried this Beyond Meat Stuffed Peppers Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Stuffed Peppers With Rice
Equipment
- 9 x 13 baking dish
Ingredients
- ½ cup white rice
- 1 tablespoon olive oil
- 1 onion, diced
- 1 lb vegan ground beef (like Beyond Meat)
- 1 10 oz. package of mushrooms, chopped
- 1 zucchini, diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 teaspoon Italian seasoning
- 1 15 oz. can of tomato sauce
- 6 bell peppers
Instructions
- Preheat oven to 350°. Prepare rice according to package instructions. If you have 1 cup of leftover cooked rice, you can skip this step.
- Prepare your baking dish by lightly coating with non-stick oil spray.
- Chop the onion, mushrooms and zucchini and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onions and sauté for 5 minutes.
- Add the vegan ground beef to the onions and continue to cook for another 5 minutes.
- Add the chopped vegetables and all the seasonings. Stir well and let cook for 1 minute.
- Add the canned tomato sauce, stir, cover the pan, and cook for 5 minutes.
- Meanwhile, prep the peppers. Cut off the top of the peppers and remove the seeds and membrane from inside. If your peppers can't stand up evenly, carefully cut a small piece off the bottom "bumps" to make it more level. Make sure you do not cut off too much to make a whole in the bottom of the pepper.
- Place the peppers cut side up in the prepared baking pan. If they don't fit snuggly in the pan, put some crumpled aluminum foil around them to keep them upright.
- Add the cooked rice to the veggie mixture and stir well.
- Next, spoon the rice and veggie mixture into the peppers. Use the spoon to pack down the filling a little bit so it's completely full.
- Cover with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue to bake for an additional 15 minutes.
- Remove from the oven and serve!
Notes
- When chopping your vegetables, try to chop them in small uniform pieces for even cooking.
- If you like vegan cheese, top the peppers with some when you remove the foil.
- Store leftover cooled stuffed peppers in an airtight container in the fridge for up to 3-5 days.
Jen says
My youngest doesn’t like peppers but loves eating the rice filling. I especially like how they look like they were a ton of work but they aren't.