You Won’t Believe They’re Vegan Veggie Stuffed Peppers

hey friends, let’s talk about these incredibly delicious veggie stuffed peppers i whipped up recently.

seriously, they’re so good, you won’t even believe they’re vegan!

first off, can we talk about how surprisingly “meaty” these bad boys are?

the filling, made with sweet potatoes, chickpeas, and cremini mushrooms, gets all hearty and satisfying when you blend it in a food processor.

it’s like magic how it mimics that ground meat texture!

and let’s not forget about the taste.

these peppers are loaded with flavor, thanks to marinara sauce, garlic powder, and a generous sprinkle of vegan mozzarella.

i used good planet mozzarella shreds for that melty goodness for the filling, plus a drizzle of miyoko’s liquid vegan mozz on top for that extra cheesiness.

there’s so much flavor in every bite!

now, onto the good stuff—nutrition.

sweet potatoes bring the vitamins, chickpeas pack the protein and fiber, and cremini mushrooms add that umami goodness.

it’s a winning combo that’s as good for your body as it is for your taste buds.

feeling adventurous? go ahead and mix things up!

swap out the sweet potatoes for butternut squash or the chickpeas for black beans. add some spices like cumin or smoked paprika for a flavor boost. the options are endless, my friends.

when it comes to storing these peppers, just pop any leftovers in an airtight container and toss them in the fridge for up to three days.

or freeze them for later—just remember to thaw them in the fridge before reheating.

in a nutshell, these veggie stuffed peppers are proof that plant-based eats can be just as drool-worthy as their meaty counterparts.

if you like my You Won’t Believe They’re Vegan Veggie Stuffed Peppers, you’ll also love these other recipes of mine!

Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles

Rainbow Veggie Crunch and Roasted Cashew Salad

Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad

Vibrant and Hearty Vegan Winter Salad

The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad

Nourishing Fall Salad Flatbreads

Vegan Spicy Peanut Cashew Salad

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Goddess Glow Nutrient-Packed Salad

Vegan Chickpea Waldorf Salad Sandwich

Vegan Tofu Parmesan Caesar Salad Wraps

Vegan Maple Sweet Potato and Bacon Harvest Salad

Crowd-Pleasing End of Summer Salad

Delicious Broccoli and Tofu Curry Pasta Salad

Vegan Mexican Street Corn Salad

Good to Glow Fresh Summer Salad

Refreshing and Light Vegan Watermelon Feta Salad

Burrito Inspired Vegan Salad

Restaurant Style Vegan Chicken Caesar salad

are you going to make my You Won’t Believe They’re Vegan Veggie Stuffed Peppers?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

You Won’t Believe They’re Vegan Veggie Stuffed Peppers

Recipe by MaryCourse: Lunch u0026amp; Dinner, Main Dishes
Servings

5

servings
Prep time

15

minutes
Cooking time

1

hour 

10

minutes

should make about 10 medium-large pepper halves. serving size is 2!

Ingredients

  • 5 large red bell peppers (or a couple more small ones)
    2 cups cubed sweet potatoes
    1 cup rinsed and drained chickpeas
    8 ounces cremini mushrooms
    1 cup marinara sauce
    1 teaspoon garlic powder
    1 tsp onion powder
    sea salt (to taste)
    3/4 cup shredded vegan mozzarella
    olive oil for coating bottom of pan and peppers

Directions

  • preheat your oven to 375°f (190°c). grease the bottom of a baking dish with olive oil.
  • in a food processor, combine the cubed sweet potatoes, rinsed chickpeas, and cremini mushrooms. pulse until you achieve a grainy consistency.


  • transfer the processed mixture into a mixing bowl. add the marinara sauce, garlic powder, onion powder, sea salt, and shredded vegan mozzarella. mix until well combined.


  • cut the red bell peppers in half lengthwise and remove the seeds and membranes.


  • arrange the stuffed pepper halves in the greased baking dish. spoon the filling mixture evenly into each of the pepper halves, filling them generously.


  • cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.



  • after 45 minutes, remove the foil and bake for an additional 20 minutes, or until the peppers are tender and the filling is heated through.


  • for a golden brown finish, broil the stuffed peppers for a couple of minutes at the end, watching closely to prevent burning.


  • once done, remove from the oven and let them cool slightly before serving.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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