Vegetarian Stuffed Peppers


How to Make Vegan Stuffed Peppers 3 Ways

Video taken from the channel: Make It Dairy Free


Stuffed Peppers 3 Delicious Ways

Video taken from the channel: The Domestic Geek


Vegetarian Stuffed Peppers Recipe by Laura Vitale Laura in the Kitchen Episode 91

Video taken from the channel: Laura in the Kitchen


Stuffed Bell Peppers – Easy Vegan Recipe

Video taken from the channel: Sara’s Bites


How to make the BEST Stuffed Bell Peppers on Earth | Vegetarian style | The simple way

Video taken from the channel: The Simple Way



Video taken from the channel: Weekend at the Cottage



Video taken from the channel: SORTEDfood

Thought about stuffed peppers all summer since we haven’t had them for years, except now would needed vegetarian stuffed peppers. So decided to try this recipe. Although the recipe calls out a 5-qt. cooker, purchased a 7-qt. cooker at Sears and that was a good idea! The six green peppers. These protein-packed vegetarian stuffed peppers are a delicious way to showcase seasonal bell peppers.

They’re weeknight-friendly, made mostly with pantry staples, and feature the Latin flavors of cumin, cilantro, and lime. Bright orange bell peppers are stuffed with a tasty mixture of vegetables, cheeses, and whole wheat orzo pasta in this vegetarian main dish. It makes a big batch and the stuffed peppers. Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 350° for 15 minutes. Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips.

Pin Now To Save!If you are looking for healthy vegetarian stuffed peppers, feel free to substitute the vegan cheese for regular cheese. This is a popular and easy. A vegetarian recipe for sweet bell peppers stuffed with spicy rice and cheese, baked, then topped with your favorite hot sauce.

These are cheesy and hearty and just the right amount of spicy. Once the peppers are stuffed, pour some water into the bottom of the baking dish, cover the dish with foil and bake until the peppers are tender. In this method, the peppers steam in the baking dish, so there’s no need to blanch them ahead of time. Top with cheese and bake, uncovered, for an additional 5 minutes. Black Bean Stuffed Peppers: Black beans are the best to include in vegetarian meals because they’re a great source of protein.

Mixed together with flavors like onion, garlic, cumin and chili powder, these peppers will have you looking forward. Vegetarian Quinoa-Stuffed Peppers Be the first to rate & review! Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to this zippy vegetarian dinner.

We’ve sped things up by steaming the peppers and using quick-cooking quinoa.

List of related literature:

You can stuff the peppers with anything—try using the tempeh taco mixture, or create your own stuffing.

“You Don't Have To Be a Treehugger To Be a Vegan” by Dan Vishny
from You Don’t Have To Be a Treehugger To Be a Vegan
by Dan Vishny
Dan Vishny, 2005

In the Vegetarian Chili recipe in the Recipe file, which is located within the Culinary Nutrition website at, carrots, garlic, mushrooms, onions and bell and chipotle peppers intermingle with basil, chili powder, cumin and oregano for a substantial and mouthwatering experience.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Stuffed Bell Peppers – Four large peppers, l½ tablespoons margarine, 1½ tablespoons whole wheat flour, 1 cup milk, ½ cup chopped nut meats, 1 cup bread crumbs, ½ cup diced celery, 4 teaspoons grated onion.

“Mucusless Diet Healing System: Scientific Method of Eating Your Way to Health” by Arnold Ehret
from Mucusless Diet Healing System: Scientific Method of Eating Your Way to Health
by Arnold Ehret
Book Publishing Company, 2012

Heat the oil in a large non-stick pan or casserole and add the peppers, onion and tomatoes along with a pinch of salt.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

Heat the oven to 500°F/260°C. Toss the peppers, tomatoes, onions, and garlic with salt and pepper and 2 tablespoons of the oil.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Drizzle with 1 Tbsp of the olive oil, sprinkle with a generous pinch of salt, and toss until the peppers are well coated.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

On my website,, I have several recipes for stuffed peppers, stuffed zucchini, stuffed mushrooms, and even stuffed avocado boats.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Line a baking sheet with foil and arrange the peppers on the sheet (there’s no need for oil).

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

All other peppers can be used in salads or sauces and as a vegetable.

“Classical Cooking The Modern Way: Methods and Techniques” by Philip Pauli
from Classical Cooking The Modern Way: Methods and Techniques
by Philip Pauli
Wiley, 1999

Soy stuffed peppers (with pureed, cooked soybeans).

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • recently went pescatarian but reaaaally wanted me some stuffed peppers. thank GOD this exists! my dad always would put bacon in it and brisket and never truly thought me:,(

  • I love how versatile this recipe is, you can replace the white rice w/ Mexican rice, quinoa, or whatever you like. Same for the veggies. & It’s not a pain to make at all, thanks guys!

  • Growing up, we took the tops off peppers (along with the seeds), then stuffed almost the whole pepper. Cutting them vertically seems just wrong. I’d be okay with leaving out the hamburger mom always put in, but I’ll skip the cheese and put tomato sauce (NOT ketchup) on top. Mom removed the stem and seeds from the top, put the top back onto the pepper, trying to be fancy but failing. I’m not sure why she wanted to be fancy, and now it’s too late to ask. Would eggplant (aubergine) work for a meatier filling? Or mushroom? I might have to test those ideas, though I think the eggplant would have to be roasted first?

  • I recently made this dish and all the flavors were great. The only issue I had was the fact that it felt dry. I didn’t put as much cheese, but regardless it needed some sort of sauce with in the rice mixture. Other than that it was a good recipe.

  • Rice cooked correctly should never have excess water that needs to be drained off. There should only be at maximum 1 1/2 cups of water per cup of rice & by the timed it is done cooking, the rice has absorbed every drop of water.

  • I love this! My mom used to make something similar when I was growing up! She adds a bit of hamburger to hers, so when I was little and she’d make these she’d make a mini meat loaf for me because I didn’t like peppers then. �� As I grew up this became one of my favorites, and it’s still a go to when the family gets together! ����

  • Lovely, thanks. I’ve made delicious beef and chorizo stuffed peppers let me know what you think and subscribe to my channel for great recipes

  • Most of the Vegetarian stuffed peppers I tried ( from Indian recipes) had potatoes…I would love to substitute them for rice as you showed. Also, it is easy for me to try this because I cook plain white rice in pressure cooker daily for our lunches and dinners, along with daals (lentils stew/soup).

  • I’m totally going banana’s for them! My favorite stuffed peppers dish is this one:
    It’s absolutely my favorite!

  • I’ve been trained by hubby to be a meat and potatoes gal, but my son’s girlfriend is staying with us, and she made some wonderful vegetarian dishes tonight. I want to start making and eating more with veggies. I want to try this.

  • I have to say, the Italian stuffed peppers were a home run for my husband. When I was first married I became aware of how different our taste buds were. I love veggies in my meals and the hubs doesn’t. When I made this I was at my wits end on finding food he and I both liked. But this dish came up and he loved it! Now he asks for it regularly! Thank you for doing what you do. You have helped this new wife have more courage in feeding her husband!

  • It looked soo yummy! I’m sure the bell pepper boats are stuffed with awesome flavours. Any suggestions to tweak the recipe so I can cook them in microwave or on stove?

  • Thank u so much! In the future, please write the temperature in celcius too. Im sure u have plenty europeans watching, and it takes me about 3 seconds to find out, but anyways:) Thanks!

  • The recipe looked delicious, however I don’t think I could ever eat rice that you had to drain the water off of first. Properly cooked rice has no leftover, extra water in it & it is completely fluffy with individual grains of rice. My mom is from Panamá & we have a special pot called a pila, we add some oil to the pot, 2 cups of rice & we toast the rice (you can add garlic & onion)than about 3 cups of liquid (water, coconut milk or stock) & cook for 15-20 minutes. It’s perfect specially when concho forms on the side of the pila.

  • Looks good! And if you leave out the cheese and substitute quinoa for the rice, you can have a vegan version with lots of protein!

  • @SORTED Food Why do you boil the rice without a lid then drain it?  I was taught to put the lid on and simmer until the water’s been absorbed.  Does your method yield fluffier rice?  Thanks!

  • Very delighted to see that you guts also do veggie stuff too. Being a vegetarian myself I find it difficult to see chefs doing something different than the traditional meat dishes. Well done once again boys. I’ll definitely try this version of your stuffed veggie peppers.

  • it’s so weird to me, that you guys (and that means you guys and quite a few people I’ve met in London) don’t put anything in your rice. I always put olive oil, garlic and onions (very very finelly chopped) and salt, add the rice, mix a bit and then add the water. it’s curious to me how dishes are made depending on where you live. oh and that’s a fantastic recipe btw =)

  • Wait… Mike isn’t vegetarian, is he? o.Ô As he said he never picks stuffed pepper because they usually contain meat. Did I miss something?

  • I made this today. Substituted rice for quinoa, and goat cheese for the parmesan cheese. I also left out the Thyme. You were right Laura, I didn’t miss the meat one bit. Thanks for the recipe.

  • I just baked 3 halves for my family dinner. Compliments all around and they enjoyed the fact that it was healthy too! recipe saved

  • I love stuffed bell pepper, and these look so delicious.  I am a new Sorted Food subscriber, subscribed this year,  so catching up on your older videos. You guys are so much much to watch, and the recipes are awesome.

  • I grew up in an Italian home & mom making this dish. She stuffed red peppers with white rice, calamata olives, and marinated hamburger meat and of course the Parmesean cheese. She then put the peppers standing up in a big pot of tomato sauce she just made (no meat in sauce) and threw the uncooked ziti around the peppers (there were 3 or 4 big peppers in the pot). The ziti has a nice texture. It comes out soo yummy and I love & miss this dish. There’s so many different ways to make it.

  • I recently did stuffed bell peppers on my channel as well maybe that’s why YouTube has recommended this video to me. However I’m so glad it did because I am in love with your filming and editing style! Very nice. Subbed!

  • my mom and grandma were from turkey and I always cook Turkish food and always sutiff vegetables with rice onion olive oil mint sometimes dill and chopped tomato seasoed with lemon juice just love all the dolma dishes my grandma stuffs zuchinni pppers onions tomatoes grapeleaves bean leaves beet leaves eggplants younameit

  • I am a carnivore and I find this shocking, And awful. How can you find it in yourself to torture and eat such a defenseless and beautiful being!?

    (Joking, Of course.)

  • The turmeric won’t be cooked and onions will have the crunch if you follow this method. I would recommend cooking those ingredients pre-stuffing or let the stuffed mixture bake directly in the oven with papers (without heating peppers separately)

  • I find this to be not only an informative video as for how one ought cook vegetarian stuffed peppers but most accurate in that it is one of few online recipes which does not use butter nor milk for the very vegan. And most importantly for me, the dish is really really good. May you please make more recordings like this if you can? I would appreciate them, @Weekend at the  Cottage.

  • Yuck def not true italian, no rice ever add champagne baby grapes or raisins add pine nuts use raw ground meat mix w all ingredients add bread crumbs and egg fill par cooked assorted peppers bake w sauce and mozzarella cheese

  • laura i have a question i am tring to do a roasted green pepper but it wont work my stove is not a fire kind it use heat instead what should i do also i am scare of doing it cuz when i try it the first time it didnt work and it makes a popping noise

  • Thank you so much for this recipe. It looks divine! And I will definitely make your stuffed peppers this week. May God Bless you.

  • Today is my prep day, I tried your stuffed pepper recipe, OMG, it is delicious. I did mix all the rice in with the veggies and added riced cauliflower (omitted the cheese), trying to go vegan. Thank you for sharing.

  • I’ve made vegan stuffed peppers before and watching this is making me want to make them again! They look great, thanks for sharing! ��

  • Great stuffed peppers! Thanks for the tip about making sure the pieces of vegetables are the same size so that they cook evenly.
    I agree that green bell peppers are not as sweet: that’s why I prefer the red and orange ones, haha!
    The finished product looked amazing. I love how the red bell pepper has a nice bit of char on the side. Very nicely done!

  • Great recipe Sarah! I love a good stuffed pepper and you’re so right about craving ‘meat-free’ days, it leaves you feeling so wholesome ☺️

  • This is the second stuffed pepper recipe I’ve seen today, it must be that time! This look so delicious, I like to pack mine tight too. ��

  • Hi Sara, My husband and I both like stuffed peppers but I usually make them with meat.I actually have a healthy version that I make with ground turkey breast. I might give yours a try for a change when I don’t want a meat meal either. Thanks for sharing, Dolores ��

  • I loved this video Sara! ���� These stuffed capsicums you made looked sooooo good and were so healthy!! Yuuuum!! ������ It’s great to get new ideas for recipes to make! ���� I especially loved how you kept the recipe so simple and easy to follow! ������ On a side note, if you’re interested, I have a Channel myself, and I make recipes too which I share on there if you’d like to see them ��❤ Otherwise, your video was absolutely fantastic! I loved it! Thank you so much for sharing this awesome recipe idea with us all xx

  • Lately, I have been in the mood for Unstuffed Stuffed Peppers, just because I am not a fan of Stuffed Peppers. These are some great flavorful options!

  • Cooked it for my bf. I got really nervous because it tasted absolutely bitter before I baked it, but after it baked it was amazing, it had this awesome Mediterranean taste to it.

  • if you precook your peppers for 3 min. in boiling water and skip the foil it takes only 15 min. to cook in the oven. save the energy, be smart!

  • I really appreciate that you make a variety of recipes. I wanted to find a stuffed bell pepper recipe and I figured I would search under your channel. Sure enough I found one =] Thank you!

  • I’m still in love with the vegetarian bell peppers. Is there a way I can cook this in the instant pot? Do you have any tips for that? Like, should I still cook the quinoa in advance still?

  • I made these and they were delicious! My husband loved them! I am adding the recipe to my “foodie favs” playlist and I am making them again today! Thanks Laura!!!!

  • ‘We gave it feet so it willstand up beautifully’ *pushes it around the plate* *stands it up on the side* *fails* ‘but i want it to lie down anyway’

  • It’s not so much a vegetarian favourite, it’s just that it’s normally one of the only veggie options on menus alongside some form of cheese tart and something else involving cheese and mushrooms.

  • Oh, I forgot to say that I did not use any cheese in it, and far lesser amount of oil, and due to lack of bazil, I substituted it with parsley, and used sauce that I made from tomato paste…and even with all this tailoring, it is AMAZING recipe


  • Your Italian stuffed pepper recipe has become my go to for using peppers from my garden. I use turkey Italian sausage and in addition to stuffing bell peppers, I also stuff hot banana peppers and bake the same way. Thanks for the inspiration!

  • This dish is so versatile that you could use ANY combination of veggies to make this. I made this last night with eggplant, zuchinni, onions, and broccoli and substituted the white rice with brown rice and it came out DELICIOUS!:)

  • I like stuffed peppers but never had them without meat. This is a nice vegetarian dish or even a side dish. Thanks for sharing ❤️ See you soon, Dolores

  • I know it is, cheese is vegetarian yes but parmesam cheese is not because it has rennet in it. Rennet comes from the lining of a goat’s stomach!

  • can i just scream loud YOUR SO TALENTED…since ive been watchin you…its helped a mum is such the best cook ever so ive always panicked…what cant my mum do thats the question…she can bake…cook n create me im okay but no way near my mums level as always thought i can never be my mum…but since watchin you its calmed me n ive created loads of your recipes n just wanted to say THANKS…i dont usually waffle in the comments but i just needed to tell you…your calming and charming and kill these recipes by far my favourite cookin channel…�� and you also without you probaly meaning too but every cooks different n thats the point…ill never be as good as my mum but i can be as good as i teach myself..with your help of courseee…��

  • Thanks Laura for your vegetarian dishes they are lovely, could I point out that Parmiggiano Reggiano is not vegetarian as it is made with rennet from calves stomachs, so if people are using this the meal will not be vegetarian. Although maybe not as nice you could still use a vegetarian Parmesan type cheese and it will still be delicious…. Serena

  • won’t let me put the link in for some reason…! Go to Lauras homepage assuming you know how to do that:P Go to Videos, page 13, it’s her 4th video, 2nd line up from the bottom, 3rd video in the line…. does that make sense?:D

  • Hi, me or my husband don’t eat mushrooms but right now we’re on lent where fastning for 6 weeks and are going vegetarian style lol 😉 what can I substitute the mushrooms for?

  • @thamer2k I agree. Laura shows how to cook without all the nonsense that the Food Network has on its shows. Laura’s format is perfect and she lays out all the ingredients in the beginning so I only have to watch the beginning for my grocery list. Some shows on the Food Network are okay but most suffer from “Cookie Cutter Syndrome.”

  • Hello, I tried this recepie removing the seeds of the bell pepper as well as boiling them were difficult but rest of the method were easy and the taste was delicious ☺️

  • I tried the first way. It’s not good for my taste. I didn’t want to try the one with tomato sauce. But this way is not moist. Need sauce.

  • It’s funny how they can cover some of the same recipes as the people on tv yet they can do it in less than half the time as the tv cooks.

  • Not only is it delicious, I’m sure, but it is an absolutely beautiful dish. The vibrant colors alone make me want to eat some of it right now. Your blessed hands has done it again. This dish would be the star attraction at any dinner party. Tfs and keep right on cooking. ��❤️��

  • I stumbled upon your channel because I LOVE bell peppers and these three recipes look amazing! I can’t wait to try them! Thank you, and I love the passion you show for cooking. It’s contagious! ☺❤��

  • Welp, just cleared the table after making the first version of these peppers. Family tore them down…not a scrap for leftovers! This is going in the monthly rotation, seriously a hit! Served with simple salad and garlic bread! �� Yummy!

  • Love this I use make this 4my kids an they love it all time now blessful food thanks��������������������������������������️������������������������������️��

  • great recipe; my boyfriend and i make stuff peppers with stuffing mix inside and pepper jack cheese. WE bake everything in the oven together.

  • Thanks so much! I just made it with this recipe(but omitted the olives) and mom loves it. She said it was better than the meat version because this one had least grease and wasn’t as heavy on the stomach. Can’t wait to try your other vegetarian dishes!

  • I discovered your channel last week and wondered why I’ve never seen it before! OMG, your recipes are so easy to make but well made! I tried a couple of dishes so far and they are all good!!! Yum yum yum.
    I really like how easy to switch/ replace the ingredients in your recipe since I’m 36 weeks pregnant and have to keep my sugar level under control. I found quinoa dishes so good! Thank you Domestic Geek!

  • cool video, gonna go make these now.

    Highlight: 6:20

    “Because we gave these feet, they stand up beautifully right? *pepper won’t stand up*…but I don’t wanna stand it up, I wanna kinda lean it a little bit…”

  • Lovely, thanks. I’ve made delicious beef and chorizo stuffed peppers let me know what you think and subscribe to my channel for great recipes

  • I wanted to try the trick you used with boiling peppers to save time in the oven. But I must say it turned out horribly. When they roast in the oven for an hour they give all the juices, but when I boiled them, it is just blah, didn’t like it at all. But I liked the ideas for stuffing.

  • love your channel but looking for the corresponding recipes is a pain in the rear end. you should link them to the video so people don’t have a hard time finding them.

  • Vegetarians everywhere, lend me your ears! You have all made an excellent decision to not eat meat. It is a wonderful first step towards leading a cruelty free diet. HOWEVER, the food you eat still involves the maltreatment of animals! When you purchase eggs, THINK about the detestable living conditions faced by those hens. When you purchase milk, THINK about how corporations MISTREAT and ABUSE their cows for maximum milk production, GENETICALLY MODIFYING them. You don’t NEED that HONEY, let those bees BE! A diet without ANY animal products, a diet FREE from cruelty…leave no footprint, my friends! #PledgetheVeg

  • gotta say; video? amazing! recipes? gorgeous! audio? oh sis no, please mix the audio better and speak louder. i had to raise the volume up all the way just to hear you……

  • First time watcher & subbed. Can I request that your wife do voiceovers though? Lol…I can’t concentrate on what you are saying. I don’t think I retained a word of it. Tried twice now. Your smooth voice, combined with the background music…yeah…that’s a whole other vibe.

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  • This was such a pleasure to watch! Every time I thought you were done creating the flavor profile, no, there was a bit more of something. The result: Any one of these would make a cozy, filling family dinner, but a mixed variety of all three could start a really fabulous dinner party. You’ve made stuffed peppers modern. Thanks For Posting: )