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    Home » Entrees

    Vegan Stuffed Peppers

    Published: Sep 26, 2022 Updated: Sep 26, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Stuffed Peppers

    Vegan stuffed peppers stuffed with black beans, corn, rice and a cheesy cashew sauce. The best way to eat bell peppers!

    Vegan stuffed peppers topped with chopped avocado and cilantro.

    These vegan stuffed peppers are seriously delicious. They’re gourmet enough for a fancy dinner party and easy enough for a regular weeknight meal. So they’re pretty much the best thing ever.

    This recipe makes 6 delicious stuffed peppers. They are very filling and satisfying and they store beautifully in the fridge, so they’re great for meal planning too.

    And if you like stuffed peppers then you’ll probably also love our vegan stuffed shells and vegan stuffed mushrooms so check those out too.

    Vegan stuffed peppers in a white dish.

    How To Make Vegan Stuffed Peppers

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    Start with making the cheesy cashew sauce. It’s a simple mix of raw cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños added to the blender and blended until smooth. Set aside. 

    TOP TIP: You don’t need to soak your cashews for this if you have a powerful blender like a Vitamix. If you have a blender that you think might struggle with this though, then add your cashews to a bowl and pour boiling water from the kettle over the top and let them soak for 15 minutes. This will soften them and make them easy to blend.  

    Collage of two photos showing ingredients added to blender jug and blended.

    Next up is your black beans and corn. But just before you start making it, get your peppers ready by chopping off the tops of the peppers and coring the peppers.

    Set aside the cored peppers, but chop up the tops of the peppers instead of throwing them out, so that you can use them with the black beans, corn and rice. 

    TOP TIP: We used red and yellow peppers in this recipe but you can really use any color pepper. Red, yellow and orange peppers are usually sweeter than green peppers, which are less sweet. So just go with your preference or use a mix of colors for a really colorful meal. 

    Cored bell peppers on a wooden cutting board.

    Black Beans And Corn:

    Start by adding chopped onion, crushed garlic, cayenne pepper and cumin along with some olive oil to a frying pan and sauté the onions until softened. 

    Two photo collage showing onions, olive oil and spices added to frying pan and sautéed.

    Add in your black beans, corn and the chopped pepper tops that you have from coring your peppers and sauté until the peppers are soft but firm. 

    Two photo collage showing black beans and corn and chopped bell peppers added to frying pan and sautéed.

    Add cooked basmati rice and chopped cilantro and mix in. 

    Two photo collage showing cooked basmati rice and chopped cilantro added to frying pan and mixed in.

    Pour in the cheesy cashew sauce and mix it in. Now your filling is ready! 

    Two photo collage showing cashew sauce added to black beans, corn and rice mix and mixed in.

    Preheat the oven to 400°F and place your cored peppers into a 9×13 baking dish and drizzle them with olive oil. Then stuff the peppers with your filling.

    Two photo collage showing cored bell peppers added to baking dish, drizzled with olive oil and then stuffed.

    Place them into the oven to bake, uncovered, for 35 minutes. They will get deliciously browned on top. 

    Freshly baked vegan stuffed peppers in a white baking dish.
    • Your vegan stuffed peppers are ready to serve.
    Vegan stuffed peppers topped with fresh avocado and cilantro in a white dish.

    Serving Suggestions

    Serve with chopped avocado and chopped cilantro for a deliciously gourmet meal.

    And if you want something to serve on the side, then some vegan garlic bread or a vegan chickpea salad or vegan Greek salad would not go amiss.

    Vegan stuffed peppers topped with chopped avocado and cilantro in a white dish.

    Storing and Freezing

    Keep leftovers stored in a covered container in the fridge for 3-4 days. You can either reheat them in the oven until heated through, or the microwave. 

    You can also freeze them. Let them cool completely before freezing and then freeze individually or together. Let them thaw overnight in the fridge and then reheat in the oven or microwave until heated through. 

    Vegan stuffed pepper cut in half on a white plate.

    More Vegan Dinner Recipes

    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Mushroom Stroganoff
    • Stuffed Butternut Squash
    • The Best Vegan Moussaka

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan stuffed peppers in a white baking dish.

    Vegan Stuffed Peppers

    Vegan stuffed peppers stuffed with black beans, corn, rice and a cheesy cashew sauce. The best way to eat bell peppers!
    4.98 from 35 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6
    Calories: 468kcal
    Author: Alison Andrews

    Ingredients

    Cheesy Cashew Sauce:

    • 1 cup Raw Cashews (150g)
    • ¾ cup Vegetable Stock (180ml)
    • 1 teaspoon Crushed Garlic
    • 2 Tablespoons Nutritional Yeast
    • ½ teaspoon Salt
    • ¼ teaspoon Onion Powder
    • ¼ teaspoon Garlic Powder
    • ¼ teaspoon Cumin
    • 1 Tablespoon Sliced Jalapeños

    Peppers:

    • 3 Medium Red Bell Peppers topped and cored*
    • 3 Medium Yellow Bell Peppers topped and cored*
    • Olive Oil for drizzling

    Black Bean/Corn/Rice Filling:

    • 1 Tablespoon Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 Tablespoon Crushed Garlic
    • ¼ teaspoon Cayenne Pepper
    • ½ teaspoon Cumin
    • 15 ounce Can Black Beans Drained
    • 15 ounce Can Corn Drained
    • Chopped Bell Pepper Tops chop up the tops of the six bell peppers you cut off, and add them in here
    • 3 cups Cooked Basmati Rice* (480g)
    • ¼ cup Cilantro Chopped
    • Sea Salt and Black Pepper To Taste

    Serving:

    • 1 Medium Avocado Peeled and Chopped
    • Fresh Cilantro Chopped
    Prevent your screen from going dark

    Instructions

    • Add the raw cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños to the blender and blend until smooth. Set aside. 
    • Prepare the peppers by chopping off the tops and coring them. Set aside the cored peppers but chop up the tops of the peppers to use in the black beans, corn and rice filling. 
    • Add the olive oil, onion, crushed garlic, cayenne pepper and cumin to a frying pan and sauté until the onions are softened. 
    • Add in the black beans and corn and the chopped pepper tops that you have from topping and coring your peppers and sauté until the peppers are soft but firm. 
    • Add the cooked basmati rice and chopped cilantro and mix it in. 
    • Pour the cheesy cashew sauce over the top of the black beans, corn and rice and mix it in. Now your filling is ready!
    • Preheat the oven to 400°F (200°C) and place your cored peppers into a 9×13 baking dish and drizzle them with olive oil. 
    • Stuff the peppers with the filling and place them into the oven to bake, uncovered, for 35 minutes until browned on top. 
    • Serve with chopped avocado and cilantro.

    Video

    Notes

    1. Cashews: You don’t need to soak the cashews first unless you know your blender will have a hard time with it. If you think your blender will struggle then add the cashews to a bowl and pour over hot water from the kettle and let them soak for 15 minutes. This will soften them enough to make blending easy.
    2. Peppers: You can use different color peppers as you please. Bell peppers are also called sweet peppers and capsicums.
    3. Basmati rice: This recipe uses 3 cups of cooked basmati rice. This is approximately 1 cup of dried uncooked rice and when cooked it will make around 3 cups.
    4. Storing: Store leftovers in the fridge for 3-4 days. They are also freezer friendly. 

    Nutrition

    Serving: 1Serve | Calories: 468kcal | Carbohydrates: 64g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 710mg | Potassium: 987mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2207IU | Vitamin C: 197mg | Calcium: 68mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Pat says

      December 09, 2022 at 4:47 am

      I improvised slightly with the filling ingredients based on what I had on hand but followed the technique as written. The peppers turned out great! That’s the beauty of this recipe, it is very adaptable. I tossed in some pepper jack cheese (yes, I know that is not vegan) instead of making the cashew sauce but will definitely make this again with the sauce. It was easy to downsize the number of servings. I used roughly 1.5 cups combined beans/vegetables and 1 cup prepared rice. That yielded plenty of stuffing for 2 largish peppers. Because I didn’t make the cashew sauce, I added a clove of minced garlic and 1/2 tsp cumin to the vegetable saute. Topped with pepitas, more cilantro and a squeeze of fresh lime juice, Yum!5 stars

      Reply
      • Alison Andrews says

        December 09, 2022 at 9:36 am

        Awesome! Thanks for sharing and the great review Pat!

        Reply
    2. Jane says

      September 28, 2022 at 11:39 am

      How big a cup do you use for the rice? I’m in the UK so not used to using volumes like that. Cheers.

      Reply
      • Alison Andrews says

        September 28, 2022 at 12:37 pm

        Hi Jane, in grams it would be 480g.

        Reply
    3. Isabella says

      September 27, 2022 at 12:05 pm

      This was really good. The whole family loved it. Definitely a keeper. Thanks.5 stars

      Reply
      • Alison Andrews says

        September 27, 2022 at 2:06 pm

        Wonderful! Thanks so much Isabella!

        Reply
    4. Campaka says

      September 27, 2022 at 4:27 am

      Looks super deliciously veganiously thank you! Will make it. 😉5 stars

      Reply
    5. Grace says

      October 12, 2021 at 1:26 pm

      Absolutely love this recipe. SO yummy. Even my non plant based daughter loved these.5 stars

      Reply
      • Alison Andrews says

        October 12, 2021 at 2:23 pm

        Awesome! Thanks so much Grace!

        Reply
    6. Claudia says

      October 05, 2021 at 8:12 pm

      These are so hearty and delicious! I was wondering if next time I could sub the rice with quinoa instead?5 stars

      Reply
      • Alison Andrews says

        October 06, 2021 at 12:03 pm

        Hi Claudia, yes I think quinoa would work great too! 🙂

        Reply
    7. Grace says

      September 07, 2021 at 8:11 pm

      This recipe is amazing! I had enough filling that I was able to fill 4 large peppers. SO good! thank you for making this. I will definitely make again.5 stars

      Reply
      • Alison Andrews says

        September 08, 2021 at 10:04 am

        Awesome! Thanks so much Grace!

        Reply
    8. Grace says

      August 23, 2021 at 2:28 pm

      I made these last week they are SO good! Even my non plant daughter loved them and not only ate 1 half but another half.
      Thanks for your recipe. I will definitely be making these again.

      Oh, btw, I didn’t have rice so I subbed cooked lentils in place of the rice. I also added a full bunch of fresh cilantro the mixture

      Very delish!

      Reply
      • Alison Andrews says

        August 24, 2021 at 10:11 am

        Wonderful! Thanks so much for sharing Grace!

        Reply
    9. Ffion says

      May 24, 2021 at 6:04 pm

      Absolutely love this recipe! The jalapeños in the “cheese” sauce makes such a difference it’s unbelievable!5 stars

      Reply
    10. Sol says

      March 11, 2021 at 8:27 pm

      This recipe is amazing! Putting jalapeños in the cashew cheese is a game changer and my whole family loved it! Made more filling than needed so you can make extra if you had spare peppers to use. Next time I would cook the peppers for a little longer to get them really soft. I will be saving this recipe to make again and again!!5 stars

      Reply
      • Alison Andrews says

        March 12, 2021 at 9:53 am

        Thanks so much Sol!

        Reply
    11. Wendy says

      February 27, 2021 at 3:44 am

      This was really great!5 stars

      Reply
      • Alison Andrews says

        February 28, 2021 at 10:18 am

        Thanks Wendy!

        Reply
    12. Kiki says

      November 11, 2020 at 11:46 am

      So dang good! I loved it. Made it as is. I did buy an extra pepper because I thought I might have extra filling have a bunch of filling and that was perfect. Actually, I added some of the jalapeno juice to the mix to give it an extra zing mostly because I like things with a little kick. Definitely a keeper! Can’t wait to make it again. Thanks so much!!5 stars

      Reply
      • Alison Andrews says

        November 11, 2020 at 1:34 pm

        Awesome Kiki! Thanks for the amazing review!

        Reply
    13. Merilyn Marel says

      June 26, 2020 at 12:13 pm

      Made this today for the first time and will definitely be doing it again as absolutely delicious. I soaked the cashews in the vegetable stock and used it all in the recipe. Can’t wait to have more for lunch tomorrow ???? Thanks!4 stars

      Reply
    14. Tracy says

      May 21, 2020 at 9:08 pm

      These stuffed peppers are to die for! I love, love, loved them. Still enjoying since there are only two of us – YAY!.
      My husband said, with his mouth full of his first bite, “we will definitely be having these again!”5 stars

      Reply
      • Alison Andrews says

        May 22, 2020 at 9:03 am

        Awesome! And that is my favorite thing too, since there are also only two of us, this can stretch to a few meals! Thanks for the great review Tracy!

        Reply
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