On the hunt for a high-protein, delicious, quick dinner recipe? Let me stop you in your tracks with my Tofu Stuffed Peppers. Packed with protein and colorful bell peppers, this recipe is a healthy and satisfying dinner option that doesn't lean on lentils. Quick to prep and can be plated in under 40 minutes. Plus, leftovers can be easily reheated!
Stuffed peppers are the perfect meal for busy weeknights! Whether you're catering to different dietary needs or hosting a holiday gathering, stuffed peppers are versatile and customizable, making them an option everyone will love.
We will use my Tofu Ground Beef (Tofu Crumbles) rehydrated and seasoned with cumin, paprika, chili, garlic, and onion for this recipe. This ensures a high protein content without relying too heavily on lentils or other beans typically used in similar recipes.
In this post, I share the following cooking tips:
- How to prevent the bell peppers from getting soggy
- What plant-based cheese is best for this recipe
- Which bell pepper should you avoid using in this recipe, and which ones I recommend
If you're interested in getting better results in the kitchen, check out my Expert Tips for Improving Your Cooking Skills.
Use this section to jump to areas of interest within the post.
These tofu stuffed bell peppers are filled with wholesome plant-based ingredients. Note: the white rice & homemade vegan ground beef are prepped ahead of time in a large batch to be rehydrated with spices and seasonings for this recipe.
What you'll need:
- Large bell peppers - sliced in half and roasted with olive oil to a blistering perfection. I steer clear of green bell peppers, not only because they act like nightshades but because they become extra tender in the oven during the first bake. I prefer and recommend yellow, orange, and red bell peppers.
- Tofu ground beef - the cooking time on the recipe card reflects that this ingredient is prepped ahead of time. You'll use a double batch, two blocks of extra firm tofu.
- Vegetable broth or Better than Bouillon - used to rehydrate the tofu beef and pull in the spices and seasonings.
- Spice blend - cumin, chili pepper, garlic, onion powder, and chopped fresh parsley.
- Tomato paste
- Diced onion
- Cooked brown rice, white rice, or quinoa
- Corn + diced tomatoes
- Vegan cheese - use your favorite plant-based cheese (my favorite brands are VioLife, Chao, or Miyokos liquid vegan mozzarella). Chose either vegan mozzarella or shredded Mexican cheese for this recipe.
See the recipe card for quantities and full instructions.
The necessary base of this recipe is the Tofu Ground Beef mixed with quinoa (or rice), tomato paste, vegetable broth, garlic, and onion. I seasoned it with a traditional spice blend and corn for the classic Tex-Mex feel.
The spices, vegetable additions, and toppings can be substituted based on your preference. This recipe (as written) is vegan, gluten-free, dairy, and egg free.
Whether you prepped the homemade vegan beef and grain ahead of time or not, this recipe requires simple steps with mostly passive time spent in the oven.
Preheat the oven to 350 degrees Fahrenheit and slice the peppers in half from the stem end through the base. Drizzle with oil, salt, and pepper, and roast until tender and blistered.
While the peppers cook, start prepping the stuffing in a skillet over medium heat.
Once the peppers are done, remove them from the oven, flip them, and fill them with the tofu mix. Cover with your favorite plant-based cheese (my favorite brands are VioLife, Chao, or Miyokos pizza mozzarella)
Place back in the oven for 5 minutes until the cheese melts, then sprinkle fresh parsley and sliced avocado.
To create delicious vegan stuffed peppers: slice the peppers in half from the stem end through the base. Pre-roasting the halves until they're tender and slightly caramelized at the edges will help enhance their flavor and texture. This will ensure that the peppers are cooked to perfection without falling apart.
A large baking dish or on a rimmed baking sheet lined with parchment paper that holds four to six large bell peppers cut in half.
Place leftovers in an airtight container and store in the refrigerator for up to 4 days. To reheat, place the peppers in a baking dish and cover. Bake at 400°F (175°C) for 10 minutes or until heated through.
This recipe is perfect to drop off with instructions at a friend's house (bake at 400°F for 10-15 minutes).
Getting the texture of the bell peppers right is the key step with this recipe. Light oil on the outside of the pepper is important. Too much will result in deflated peppers. Test with a fork at the ten-minute mark to see how soft the peppers are. You want the fork to pierce the pepper with some resistance. Remember they will return to the oven for 5 minutes once stuffed to melt the cheese.
Should peppers be precooked before stuffing?
Yes, they should roast in a baking tray or dish at 350°F (175°C) for 15-20 minutes until fork tender. Skipping this step and filling them before baking them will result in uncooked peppers that don't have a tender bite.
Why are my stuffed peppers soggy?
Before filling the fork-tender peppers, guarantee that the stuffing mixture is dry and the vegetable broth has been absorbed. Overcooking the peppers results in a soggy texture.
Too much oil rubbed onto the backs during the first bake could result in soggy peppers. Use your hands to rub a light amount on, don't drizzle.
What other recipes can I use with vegan ground beef?
In addition to these stuffed peppers, I have a few other fantastic recipes that use our homemade, protein-packed ground beef. Take a look at these:
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Tofu Stuffed Peppers
- 5 cups Tofu Ground Beef (prepped) double the tofu beef recipe
- 1 ½ cups cooked white rice or quinoa
- 6 large bell peppers (red, yellow, orange)
- 1 tablespoon neutral oil (olive oil)
- 1 cup white onion, diced
- 3 tablespoons tomato paste
- 1 tablespoon garlic granules
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili pepper
- 1 teaspoon salt and black pepper (each)
- 1 cup whole kernel corn (fresh or frozen)
- 1 cup diced tomatoes
- 1 cup vegetable broth or 'Better than Bouillon'
- ½ cup fresh parsley + extra for toppings
- 2 cups vegan shredded cheese
- Start by prepping the Tofu Ground Beef, and white rice (or quinoa) if you haven't already. Line a baking sheet or large baking dish with parchment paper and preheat the oven to 350℉. Tip: Mise en place (setting out quantities of all the ingredients before cooking) is ideal for this recipe since you need to add the majority to the stuffing in a quick manner.
- Slice the peppers from stem to end in half and deseed. Add a light layer of neutral oil to the backs of each pepper with your hand and sprinkle with salt. Line the halved peppers on a baking sheet or large dish and transfer them to the oven to bake for 15 minutes or until fork tender.
- While the peppers cook, start preparing the stuffing. In a pan on medium heat, add the diced onion and ½ cup of vegetable broth (or water if using Better than Bouillon). Once fragrant (2-3 minutes), add the tomato paste and spices (including salt and pepper).
- Next, add the corn and diced tomatoes. Stir and cook for a minute, then add in the remaining vegetable broth (½ cup) or Better than Bouillon, and mix until combined.
- Add in the Tofu Ground Beef and chopped fresh parsley. Stir gently to avoid mashing the tofu and mix all ingredients together. Decrease the heat to low for 5 minutes.
- Remove the peppers from the oven, flip them on their backs, and start stuffing until they're full and top with vegan cheese. Return them to the oven for 5 minutes or until the cheese has melted. Garnish with extra chopped parsley and serve warm!