These hearty Vegan stuffed peppers are filled with Cauliflower Walnut crumbles mixed with salsa, garlic, and onions. Make the Vegan crumbles ahead of time to save time.
Easy and delicious, these Vegan Stuffed Peppers are easy to throw together and will satisfy everyone at your table. Stuffed peppers, although mostly made with ground beef or pork, tend to establish themselves as a comfort food as they are hearty and filling.
The key here is to make the Cauliflower Walnut Crumbles ahead of time. I make a big batch in the beginning of the week, and then add the crumbles to pasta sauce, scrambled eggs, tacos, or these stuffed peppers.
It is also not unusual to scoop the meat out with nachos for a delicious afternoon snack or munchies during the games. The crumbles are so generic, the spices can be swapped out to compliment a Mexican dish, Greek, Italian, anything you may be preparing.
For these Vegan Stuffed Peppers, I mixed the cauliflower walnut crumbles with chopped onions, garlic, and store bought salsa. I find salsa to be a nice substitute for marinara sauce, and therefore you can make the crumbles as spicy or mild as you like.
Though bell peppers are all fairly similar in flavor, there is a subtle difference in the variety of colors. I also like using yellow and orange peppers as I like the sweetness of them, while the husband prefers the savory taste of the red and green peppers.
This recipe for Vegan Stuffed Peppers is also versatile. While my recipe uses rice as a base, the rice can easily be swapped out for couscous, lentils, or quinoa. The variations of this recipe could fill an entire cookbook. Substitute marinara for the salsa, quinoa for the rice, taco seasoning for the crumble spices, the limit is your imagination!
- 1 cup rice, uncooked
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups store bought salsa
- 3 cups cauliflower walnut crumbles
- salt and pepper, to taste
- 4 large bell peppers, cored and seeded
For the garnish:
- 3/4 cups vegan sour cream, optional
- 2 tablespoons parsley, finely chopped
- Preheat oven to 400° Line a sheet pan with parchment paper.
- Prepare rice according to package directions.
- While the rice is cooking, heat the oil in a large skillet over medium high heat.
- Add the onion and garlic. Cook for 3 minutes until onions soften slightly.
- Add 3 cups of the cauliflower walnut mixture and stir to combine.
- Pour in the salsa and mix well.
- Line the peppers on the parchement lined sheet pan.
- Divide the rice among the peppers and top with the cauliflower walnut mixture.
- Bake for 35-40 minutes until the peppers are softened.
- Top peppers with a dollop of the vegan sour cream and sprinkle with parsley. Serve immediately.
Try these other Vegan/Vegetarian recipes: