Vegan Stuffed Peppers

Italian flavored tempeh stuffed peppers.
Prep Time 30 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine vegan
Servings 6


  • Pot or Rice Cooker
  • Large Skillet
  • 9x13 Casserole Dish


  • 6 Bell Peppers (assorted colors, roughly same size, make sure they can stand on their base.)
  • 16 oz. Tempeh Crumbled (2 8oz. packages)
  • 1 Medium White Onion Chopped
  • 4 cloves Garlic Minced
  • 1 cup Zucchini Chopped (about 1 large zucchini)
  • 1 cup Mushrooms Diced
  • 2 tbsp. Soy Sauce
  • 1 tsp. Olive Oil
  • 2 cups Water
  • cups Cooked Wild Rice (about ¾ cup dry wild rice)
  • 2 tsp. Basil
  • 1 tsp. Oregano
  • 1 tsp. Parsley
  • ½ tsp. Red Pepper Flakes (more or less to taste)
  • 15 oz. Tomato Sauce (1 can)
  • Fresh Parsley (optional)
  • 2 cups Shredded Vegan Mozzarella (optional)


  • Preheat oven to 350 degrees F.
  • If using dry rice, cook according to desired method.
  • While rice is cooking, lightly grease a 9x13 inch casserole dish with olive oil.
  • Slice off the tops (stems) of the bell peppers and remove the seeds and ribs inside. (They should look like little cups).
  • Place the peppers in the casserole dish cut side down. Pour 1 ½ cups water into the dish around the peppers. Cover with foil and place in the oven for 20 minutes. This will soften the peppers somewhat, making them more tender.
  • When rice is finished cooking, set aside.
  • In a large skillet sauté water, onion, garlic and crumbled tempeh for 5 minutes. Add the soy sauce, zucchini, mushrooms, oregano, basil, parsley, and red pepper flakes and sauté for 5 more minutes. Add tomato sauce and cook for 2 more minutes. Mix in COOKED rice. Remove from heat.
  • Remove the peppers from the oven and drain off the excess water, carefully. When the peppers are cool enough to handle, flip them over in the casserole dish.
  • Fill each pepper with the filling mixture and 1 ½ cups of shredded vegan mozzarella. (I like to layer it- filling, cheese, filling, cheese, filling.) If you have extra filling, fill the bottom of the casserole dish between the peppers. 
  • Bake for 30 minutes.
  • Pull out oven rack and evenly sprinkle the tops of the filled peppers with shredded vegan mozzarella and bake for another 15 minutes, or until cheese is melted.
  • Sprinkle with fresh parsley and serve immediately.
Keyword vegan, vegan stuffed peppers