Vegan Stuffed Peppers
Prep time
Cook time
Total time
Vegan Stuffed Peppers stuffed with a hearty and filling mixture of tomatoes, wild rice, beans, vegetables and corn. A healthy, gluten free + delicious meal!
Recipe type: Mains
Cuisine: American
Serves: 4 servings
For Cooking
  • 1 cup plain tomato sauce
  • ½ tsp garlic powder
  • 1 tsp hot pepper flakes (optional)
  • 1½ heaping tsp herbes de provence
  • Green onion
  • Hot Sauce
  • Hot Pepper Flakes
  • Avocado
  • Vegan Cheese Sauce
  1. Simmer wild rice on medium-low heat with vegetable broth, plain tomato sauce, herbs, mushrooms and red onion untill rice is fully cooked. When cooked, stir and mix in kidney beans and corn.
  2. Pre-heat oven to 350F/180C. When rice is cooking, prepare a casserole dish (see photo) by adding tomato sauce and spices to the bottom of the casserole dish. Prepare bell peppers by removing the seeds and white insides. Leave the tops of the pepper intact (see photo). Fill the peppers by adding the rice mixture to the peppers (you will have a bit of rice mixture left over). Arrange the stuffed peppers side by side in the pan. Cover and bake in the oven for 55 minutes. For the final 5 minutes remove the lid of the casserole dish and broil the stuffed peppers until the tops of the peppers just begins to blacken (being careful not to burn the peppers!).
  3. Smother the stuffed peppers in the thick tomato sauce from the bottom of the pan and top off with preferred garnish. Enjoy!
Feel free to add any other vegetables of choice as well. You can switch up the mushrooms for eggplant, leeks, carrots or whatever you can find in your fridge. That's the beauty of these stuffed peppers - you can customize them according to your taste-buds and what you have in your fridge.
Recipe by Ceara's Kitchen at