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Vegan Stuffed Bell Peppers

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  • Author: Chuck Underwood
  • Prep Time: 30 min
  • Cook Time: 90 min
  • Total Time: 2 hours
  • Yield: 6 Pepper Halves 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


I remember my mom making these when I was young, using ground beef of course. So I made these Vegan Stuffed Bell Peppers with my tofu taco crumbles and they were simply incredible!  Even better than the original!  (sorry mom)


Units Scale
  • 3 bell peppers, any color
  • 1 batch tofu taco crumbles
  • 1 onion, diced & divided
  • 3 cloves garlic, minced
  • 10 oz can Rotel tomatoes
  • 1 cup cooked, cold rice
  • 1 cup of your favorite Marinara sauce
  • 1 cup low-sodium vegetable broth
  • 1 Tbls balsamic vinegar


  1. Prepare the tofu crumbles according to the recipe - stopping when you remove them from the oven.  Do NOT add the water at the end.
  2. Meanwhile, mix the marinara, broth, and vinegar and pour into the bottom of a deep 9" x 13" casserole dish
  3. Clean and cut 3 bell peppers of any color lengthwise.  Remove the ribs and seeds.  Set aside. 
  4. Dice and saute 1 onion, just until translucent.  Stir in garlic for 1 minute. 
  5. Remove half of the onions and stir them into the marinara sauce. 
  6. When tofu crumbles are dried, add them to the skillet with the remaining onion.
  7. Add the Rotel tomatoes and rice and simmer for 1-2 minutes, mixing well
  8. Preheat oven to 375°F
  9. Stuff each pepper half with the filling and arrange in the casserole dish on top of the sauce
  10. Cover the dish with foil and bake for 30 minutes
  11. Remove foil, sprinkle on your favorite vegan cheese shreds if desired, and continue baking for an additional 10-15 minutes