Vegan stuffed pepper recipe using alpha foods meatless sausage crumble, tofutti sour cream and vegan cheese sauce.

Stuffed Bell Peppers

Filling and full of flavor, stuffed bell peppers are a complete meal rolled into one. They’re a great make-ahead meal and last for several days in the fridge.

These roasted stuffed bell peppers bake to perfection in the oven and achieve an enviable char on the skin, lending some serious smoky flavors to the dish.

How To Make Stuffed Bell Peppers

Stuffed bell peppers are one of the simplest and most convenient meals to make. Make it from leftover rice, any extra veggies hiding in your fridge and of course, bell peppers.

Making Spicy Dirty Rice

Start with leftover rice from the night before, or you can make rice a few hours ahead and allow to cool. It’s important that the rice has time to cool so it won’t be mushy when added to the other ingredients. (If you’re looking for an easy rice recipe, I’ve included one in the recipe box below.)

Use What Ingredients You Have On Hand

One of the best things about stuffed bell peppers is that you can use whatever vegetables and condiments you have in the fridge to go into the dirty rice. For me, this typically means green bell peppers, tomatoes, red onion, jalapeños and cilantro. If you have squash, zucchini, tomatoes and eggplant, use that instead! Adapt the recipe to fit your needs.

If you’re looking to build big flavor in a short amount of time, add a can of chipotle peppers in adobo sauce to the rice. This little can adds unbelievable depth and smoky notes to the dish. I also like to add crumbled vegan meat or beans to the rice to get a boost of protein into the mix.

Use leftover rice to avoid having an overly mushy filling. Just cooked rice will unfortunately fall apart and have a grainy texture.

Ready In Thirty Minutes

Once the rice becomes a medley of tasty things, halve the bell peppers and stuff with the rice filling. Bake for 30 minutes and then it’s all done. Because of its simplicity, I always like to fall back on this recipe when I’m pressed for time, AND when I have extra ingredients in the fridge that I have to use up.

For the final touch, add toppings like vegan sour cream and my Cheesy Vegan Nacho Sauce to amp up the delicious Mexican flavors.

Stuffed bell peppers are one of the easiest and most delicious meals to enjoy on a busy weekday. If you try making it yourself, leave me a comment below to let me know how you liked this recipe!

Looking for more Mexican inspired recipes? Try my other delicious recipes:

Easy vegan homemade stuffed bell pepper recipe.
Yield: 10 Servings

Stuffed Bell Peppers

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Stuffed bell peppers are the ultimate all-in-one meal. These peppers are filled with flavorful dirty rice and oven baked to perfection.


Plain Rice

  • 2 Cups Rice
  • Extra Virgin Olive Oil
  • Salt

Dirty Rice

  • 2 Fresh Jalapeños
  • 1 Red Onion
  • 1 Red or Green Bell Pepper
  • 5 Garlic Cloves
  • 2 Heaping Tablespoons Chopped Fresh Cilantro
  • 1/2 Teaspoon Salt
  • 2 Cups Water + 1 Teaspoon Better Than Bouillon No Chicken Base
  • 7 oz. 1 Can La Costena Chipotle Peppers in Adobo
  • 8 oz. 1 Package Alpha Foods Meatless Sausage Crumbles
  • 4 Cups Leftover Rice

Stuffed Bell Peppers

  • 5 Bell Peppers

Vegan Cheese Sauce

  • 1 Medium Sized Butternut Squash
  • 6 Tablespoons Nutritional Yeast
  • 6 Tablespoons Extra Virgin Olive Oil
  • 4 Tablespoons Apple Cider Vinegar
  • 4 Tablespoons Soy Sauce
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Sea Salt
  • 2 Tablespoons Sriracha Sauce (less or more depending on spice level)
  • 1/2 Cup Coconut Milk



  1. If you don't have leftover rice, follow my directions below for fluffy rice every time! Just give it a few hours to cool off before using in the stuffed bell pepper recipe.
  2. Wash and rinse 2 cups of jasmine rice in a pot. Tip out the rice water and add 4.5 cups of clean water to the pot.
  3. Salt the water and add a splash of extra virgin olive oil into the pot.
  4. Turn the stove on high heat and allow the water to come to a bubbling boil.
  5. Once boiling, turn the heat down to medium heat and allow to cook for 16 minutes.
  6. After the time goes off, turn the heat off and cover the pot of rice with a lid.
  7. Allow the rice to cool completely before moving on to the next step.


  1. This recipe makes enough dirty rice to stuff 5 bell peppers.
  2. Start by dicing the bell pepper, red onion and garlic cloves. Wash and cut the fresh jalapeños, removing and discarding the seeds.
  3. Put a large saucepan on high heat and add a splash of extra virgin olive oil. Add the diced vegetables and cook for 5 minutes.
  4. Add the Alpha Foods Meatless Sausage Crumbles and stir evenly into the other pan ingredients.
  5. Chop the La Costena Chipotle Peppers and add to the pan. Pour in any residual sauce from the can into the pan.
  6. Stir together. You should notice that the aroma of warm spices begin to awaken and infuse itself into all the ingredients.
  7. Add the cooled rice into the pan and mix evenly.
  8. In a bowl, mix 2 cups of hot water with 1 teaspoon of Better Than Bouillon No Chicken Base. Once mixed, add this to the pan.
  9. Sprinkle in salt and cook all the ingredients until the water evaporates.
  10. Add the chopped cilantro to the dirty rice and stir.
  11. Move the pan off heat and prepare the peppers for stuffing.


  1. Set the oven to 400°F and line an oven-proof pan with parchment paper or a silicone baking mat.
  2. Wash and half 5 bell peppers.
  3. Remove the seeds and stems from inside each half and rinse until clean.
  4. Using a paper towel, absorb the extra moisture inside the bell pepper.
  5. Use a spoon to fill each bell pepper half with dirty rice. Be liberal and round off the tops!
  6. Place into the oven for around 25 - 30 minutes.
  7. You'll notice that the bell peppers will begin to char and release juices. It's all part of the cooking process! Remove the stuffed bell peppers when they have a roasted appearance.
  8. Top with Tofutti Better Than Sour Cream and my Easy Cheese Sauce for an over-the-top delicious meal.


  1. Prepare a medium sized pan with extra virgin olive oil and place on medium heat.
  2. Have a blender on hand to mix the ingredients together.
  3. Peel and then roughly cube the butternut squash.
  4. When the pan is hot, add the butternut squash and sauté until soft. As the squash is sizzling, season with salt and pepper.
  5. Once the butternut squash is soft (you'll see char marks on the outside of the cubes), put in the blender.
  6. Add all the other ingredients into the blender.
  7. Blend until a smooth nacho cheese sauce develops.


Use leftover rice to avoid having an overly mushy filling. Just cooked rice will unfortunately fall apart and have a grainy texture.

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Nutrition Information



Serving Size

1 Pepper Half

Amount Per Serving Calories 185Total Fat 2.4gSodium 537mgCarbohydrates 23.5gProtein 6.5g

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