Vegan Stuffed Peppers (Oven or Air Fryer)
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
340 kcal
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Course
Main Course
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Cuisine
American
Vegan Stuffed Peppers (Oven or Air Fryer)
Description
The Vegan Stuffed Peppers recipe starts by halving and seeding bell peppers, then par-baking them with some water to soften. The filling features vegan ground beef seasoned with oregano, black pepper, crushed red pepper flakes, garlic, and onion, sautéed until hot and well combined. Marinara sauce and cooked rice are added to complete the stuffing, and spinach or arugula may be mixed in for freshness.
After par-baking, the peppers are stuffed and can be finished in the oven or air fryer. Vegan mozzarella can be added for a melty topping. This method yields tender peppers with a savory, tomato-rich filling balanced by herbs and spice. The peppers hold their shape well throughout cooking.
These stuffed peppers can be stored refrigerated for up to four days and reheated by steaming or microwaving. They also freeze well for up to two months. To maintain pepper softness and prevent drying, adding water to the baking dish is recommended. Leftover vegan “meat” and cheese can be repurposed for other dishes like quesadillas.
Ingredients
- 1 batch vegan ground beef tap for recipe; OR 1 lb. (3½ cups) other vegan beef, sausage, etc, homemade
- 1 batch vegan mozzarella or 3 oz. shredded vegan cheese; See Note 1, homemade
- 3 large bell pepper any color
- 1 small onion See Note 2, chopped, optional
- 4 cloves garlic minced, optional
- 1 teaspoon oregano dried
- black pepper to taste
- crushed red pepper flakes to taste
- 1¼ cups marinara sauce
- 1½ cups rice cooked
- 3 handfuls baby spinach or arugula, optional
Instructions
- For oven-baked peppers, preheat the oven to 400°F. To cook in the air fryer, preheat to 350°F.
- Slice each pepper in half through the stem. Remove any seeds and membranes. You can leave the stem attached or carefully remove it.
- Oven: Put ½ cup water in the bottom of a 13x9 baking dish. Arrange the peppers cut side up, and cover the dish with foil. Par-bake the peppers for 20 minutes. Air fryer: Pour ½ cup water in the bottom of the air fryer and insert the rack. Arrange the peppers leaving plenty of room for air to circulate. Work in batches if needed. Cook at 350°F for 4 minutes.
- Make the filling: Preheat a large saute pan over medium heat. Cook the onion, if using, until softened, about 5 minutes. Add the garlic and vegan ground beef, oregano, black pepper and red pepper flakes. Cook for 3-4 minutes or until hot and cooked through (longer if starting with uncooked meat such as Beyond). Add the marinara and rice, and cook for 2-3 minutes or until everything is hot. If including fresh greens, add them to the pan and cook until dark green and wilted, about 1 minute. Remove from heat.
- Stuff the peppers: Place a little cheese in the bottom of each pepper, if desired, then fill with the sauteed mixture. If using my homemade cheese and air frying, you can add cheese on top of each pepper now. Otherwise, don't add cheese yet.
- Oven: Cover the dish again with foil, and bake for 15 minutes. Remove, add cheese in top of each pepper, cover again, and bake for another 15 minutes.Air fryer: Air fry at 350°F for 6-7 minutes. If using store-bought vegan cheese, it will dry out in the air fryer, so either add it near the end of cooking, or melt it in a bowl in the microwave with a splash of water. Spoon onto the peppers just before serving.
- The peppers are done when tender and slightly wrinkled and the cheese is melted. Serve hot.
Notes
- Adding water to the baking dish or air fryer basket helps soften the peppers and keeps the filling and cheese moist during cooking.
- You can substitute 3 ounces of store-bought vegan shredded cheese if you don't prepare the homemade vegan mozzarella used here.
- If the vegan ground beef recipe already includes onion and garlic, you can omit those from the filling sauté.
- Store leftovers in an airtight container in the refrigerator for up to four days and reheat by steaming or microwaving.
- Freeze stuffed peppers for up to two months; thaw before reheating.
- Nutrition information varies depending on the brands and amounts of vegan meat and cheese used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Fiber | 8g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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