These vegan stuffed peppers are made with a filling from plant-based ground protein (using burger patties). Combined with carrots and parsnips, in a rich aromatic enchilada sauce. Topped off with vegan shredded cheese and garnished with parsley and green onion. They make a great side or main dish over your dinner table!

About The Recipe

Stuffing vegetables. I usually don’t enjoy the process, but I love the end results. I feel like it’s a fancy fun way of eating my veggies. This one is different though. It’s an easy peasy dish that takes only 10 steps to get it on the table. A satisfying meal that serves well for a small Holiday dinner gathering.

Let’s Talk Cooking

My favourite part of this recipe is that it calls for simple basic ingredients that you can prepare in about 15 minutes. With only 10 ingredients that make up the filling (besides the spices), and a total of 1 hour, you can get these Vegan Stuffed Peppers right on your table!

Here’s what you’ll need:

• Plant-based Burger Patties
• Red Onion
• Garlic
• Carrots
• Parsnips
• Bell peppers
• Vegan Cheese
• Parsley
• Green Onion
• Oil

Preparing The Ingredients

Prepare the ingredients. Pull out the frozen plant-based patties to thaw. Dice the onion, mince the garlic, and grate the ginger. Chop the carrot and parsnip into small 1/2 inch cubes. Prepare the spice mix in a small bowl.

Making The Filling

Heat oil in a large skillet over medium-high heat. Sauté the onion for a couple of minutes – until translucent. Add the garlic and cook for an additional minute or two – until fragrant.

Add in the plant-based patties, break down into crumbles using a spatula. Cook for 8-10 minutes until they begin browning. Add in the diced carrots and parsnips and cook for 5-7 minutes.

Add in the spice mix and give it a stir. Cook for another 5 minutes. Add in the tomato paste and enchilada sauce – mix and cook for 10 minutes. Drop in splashes of broth/water to avoid burning as needed.

Add in the parsley and green onion. Give it a final stir to well-combine. Remove from heat and set aside.

Stuffing & Baking the Peppers

Cut the tops off the bell peppers and scoop out the seeds. Begin adding the stuffing into the peppers – tightly packing the sides. Add a spoonful of vegan shredded cheese halfway and repeat until the peppers are fully stuffed. Top off with cheese.

Cooking The Stuffed Peppers

Preheat the oven to 375 F | 190 C. Prepare a loaf pan with parchment paper, a little oil spray, and remaining enchilada sauce. Add in the stuffed peppers.

Bake for 20-30 minutes on the middle rack.. Then broil on top rack for a few minutes to char the peppers and melt down the cheese.

Garnish with parsley and green onion. Drizzle with the hot enchilada sauce, and serve with a side of rice or by itself.

If you’re looking for an easy hearty dish to serve over the Holidays, consider making these Vegan Stuffed Peppers! They’re super flavourful with a rich filling that’s both chewy and crunchy at the same time. Which you can use as a filling for other dishes that you might be preparing for Christmas!

Stuffed Peppers Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Vegan Stuffed Peppers

Recipe by Waseem Hijazi

Servings

3

servings

Prep time

15

minutes

Cooking time

45

minutes

Ingredients

• Spice Mix

• 3 Tbsp Italian Seasoning

• 1 1/2 Tsp Allspice

• 1 Tsp Cumin

• 1/2 Tsp Nutmeg

• 1/4 Tsp Cinnamon

• Salt & Pepper – to taste

• Stuffing

• 2 Tbsp Neutral Oil

• 1 Diced Red Onion

• 4 Minced Garlic Cloves

• 2 Plant-based Meat Patties

• 1 Diced Large Carrot

• 1 Diced Large Parsnip

• 2 Tbsp Tomato Paste

• 1/2 Cup Enchilada Sauce

• 1 Bunch Parsley – finely chopped

• 1 Stalk Green Onion – thinly sliced

• The Rest

• 1 Cup Vegan Shredded Cheese

• 1/2 Cup Enchilada Sauce

• Parsley & Green Onion – for garnish

Directions

• Remove the plant-based patties from the freezer and set aside while you prep the ingredients. Dice the onion and mince the garlic. Chop the carrot and parsnip into small 1/2 inch cubes. Prepare the spice mix in a small bowl.
• Heat oil in a large skillet over medium-high heat. Sauté the onion for a couple of minutes – until translucent. Add the garlic and cook for an additional minute or two – until fragrant.
• Add in the plant-based patties, break down into crumbles using a spatula. Cook for 8-10 minutes until they begin browning. Add in the diced carrots and parsnips and cook for 5-7 minutes.
• Add in the spice mix and give it a stir. Cook for another 5 minutes.Add in the tomato paste and enchilada sauce – mix and cook for 10 minutes. Drop in splashes of broth/water to avoid burning as needed.
• Add in the parsley and green onion. Give it a final stir to well-combine. Remove from heat and set aside.
• Cut the tops off the bell peppers and scoop out the seeds. Begin adding the stuffing into the peppers – tightly packing the sides. Add a spoonful of vegan shredded cheese halfway and repeat until the peppers are fully stuffed. Top off with cheese.
• Preheat the oven to 375 F | 190 C. Prepare a loaf pan with parchment paper, a little oil spray, and remaining enchilada sauce.
• Bake for 20-30 minutes on the middle rack.. Then broil on top rack for a few minutes to char the peppers and melt down the cheese.
• Garnish with parsley and green onion. Drizzle with the hot enchilada sauce, and serve with a side of rice or by itself.
  
  Enjoy your demeal!