Let me introduce you to my latest recipe: Vegetarian Stuffed Peppers. Making classic stuffed bell peppers vegetarian turns out to be very easy — just swap ground beef for crumbled tofu. I’ve taken inspiration from India by using ginger, garam masala, and fresh cilantro to fill these hearty bell pepper boats, for a flavor-packed flavor-bomb that’s not only a vegetarian recipe, but also a vegan one.
Why You’ll Love This Recipe
Vegetarian tofu stuffed peppers are one of my favorite dishes. You’ll love it too, for reasons like:
- Vegan, but even meat-lovers won’t complain.
- Making your stuffed peppers vegetarian-friendly is so easy — even simpler than a classic meat version!
- Stuffed peppers with tofu are both tasty and protein-rich, with an earthy flavor from mushrooms.
- Fits very well into a low-carb diet, with only 10.4 net carbs per portion.
- A classic dish, made vegan with no compromise in flavor.
- Lots of possible variations, for differently flavored vegetarian stuffed peppers.
- Good both hot and cold — eat right away, or make in advance for the following day.
- Stuffed colorful peppers look beautiful on the plate!
Inspiration Behind Vegetarian Stuffed Peppers
I’m vegetarian rather than vegan, but recently I’ve been experimenting with tofu scrambles as an alternative to scrambled eggs. Alongside, I had been wondering about a low-carb recipe for stuffing fresh peppers with an alternative to ground meat for the filling. Then it struck me — why not put them both together?
The scrambled tofu takes on the flavors of the spices and fresh veggies beautifully and crisps up to a dream in the oven — just like ground meat. Tofu is a great source of plant-based protein — with 12.9 grams of protein per portion, it’s filling enough to be very satiating. I found just 2 small pepper halves per person to be more than sufficient with a light side.
Ingredient List for Vegetarian Stuffed Peppers
To make vegetarian stuffed bell peppers you’ll need the following ingredients:
Ingredient Substitutes
If you’re missing any of the above ingredients, you can sub in one of the following:
Variations
How to Make Vegetarian Stuffed Peppers Recipe With Easy Cooking Steps
Cooking Tools
- Chopping board
- Kitchen knife
- Large skillet
- Large ovenproof casserole dish, baking dish or baking tray
Cooking Method
- Frying
- Roasting
Preparation Steps
- Assemble all the tools and ingredients.
- Preheat the oven to 350°F (180°C.)
- Core bell peppers by halving and removing the seeds
- Peel and mince the ginger and garlic.
- Crumble the tofu.
- Grate the carrot.
- Roughly chop the mushrooms and the tomato.
Cooking Steps
For the filling
- Heat the oil in a large skillet over medium-high heat. Add the carrot and mushrooms, with a pinch of salt, and cook for about 5 minutes, stirring frequently.
- Add the ginger and garlic and carry on frying for another 3-4 minutes.
- Add the garam masala and tomato, stir in, and cook for a few minutes until fragrant.
- Finally add the crumbled tofu and mix in well. Turn off the heat, and season with salt and pepper to taste — you will probably want to add quite a bit of salt.
For the roasted stuffed peppers
- Fill the fresh bell pepper halves with the prepared tofu mix.
- Roast in the hot oven for about 20 minutes, until the peppers are softened, but still holding their shape, and the top of the tofu filling is brown and crispy.
- Transfer peppers to a serving plate and serve hot or cold, sprinkled with roughly chopped fresh cilantro leaves.
Alternative Method
For an extra crispy top, you can turn on the broiler in your oven for the last 5 minutes of cooking time. This is especially good if you chose to add cheese – you’ll get a crusty layer of cheese on the top.
If you prefer not to turn on the oven, you can cook the stuffed peppers in a skillet instead. Lightly oil the pan and place the stuffed peppers in it. Set over a medium-low heat and cover with a lid. The peppers should take about 10-15 minutes to soften in the heat, although you won’t get the same crispy top as you do in the oven.
Best Tips to Ace This Recipe
Get the balance right between sloppy and dry. Too much liquid, and your peppers will collapse in the oven. Too little, and they’ll come out dry. I like to adjust the consistency of the filling with the tomatoes.
If you have a juicy tomato, like I did, you’ll only need one. If your tomatoes are smaller or less ripe, add another chopped tomato to the mix.
Time-Saving Tips
- Peeling and chopping garlic and ginger can be a bit time-consuming. To save a little time, you can buy garlic and ginger paste instead, and use that.
- You can get ahead by making the filling in advance. It will keep in the fridge for at least a few days. Then just stuff the peppers and roast when you’re ready to eat.
What To Serve with Vegetarian Stuffed Peppers?
Stuffed peppers are very versatile, and go well with a number of side dishes. Potatoes, salads, rice, or even just a piece of bread are all you need.
I especially like one of these side dishes to match with them:
- Pumpkin Quinoa Salad
- Broccoli Crunch Salad
- Warm Lentil Salad with Leeks
- Roasted Green Beans and Potatoes
How To Store Vegetarian Stuffed Peppers?
Stuffed peppers keep very well in the fridge. Allow to cool to room temperature, then transfer to an airtight container, and refrigerate for up to 5 days. Leftover filling or extra filling can be stored separately and used to stuff other vegetables.
You can eat leftover peppers cold, but if you want to reheat them:
- Put them into a roasting pan or oven proof dish. Bake in a preheated oven set at 350°F (180°C) until warmed through, about 10 minutes.
- Alternatively, place on a microwave safe plate. Microwave on full power for about 1 minute until piping hot.
Conclusion
Have a go at making Vegetarian Stuffed Peppers. They are so easy, and the amazing flavor of the hearty filling really punches above its weight! Even the meat-eaters will be begging for more! What color bell peppers are you going to use, and what spices will you throw in? Let me know in the comments how you get on.
More Healthy Vegan Dishes:
Looking for more healthy vegan dishes? Try out one of these:
FAQs
There is usually no need to boil peppers before stuffing them. Roasting for 20 minutes in the oven is sufficient to cook the peppers through.
If you’re wondering what spices go well with peppers, the answer is – almost all of them! I especially love Indian spices, like cumin, garam masala, or curry powder mixes.
To clean bell peppers for stuffing, slice the peppers in half through the stem. Cut out the seeds, but leave the stalk intact, so the pepper holds its shape.
Yes, you eat the pepper as well, when eating stuffed peppers. Just cut the stalk away.
Bell peppers can be enjoyed both cooked and raw.
Vegetarian Stuffed Peppers With Tofu & Mushrooms
Ingredients
- 4 small-medium red bell peppers halved, seeds removed
- 1 carrot grated
- 1 tomato roughly chopped
- 1 small bunch cilantro roughly chopped
- 2 knobs of fresh ginger peeled and minced
- 5 cloves garlic peeled and minced
- 1 cup firm tofu crumbled
- 1 cup mushrooms sliced and chopped
- 2 tbsp garam masala
- 2 tbsp cooking oil
- Salt and black pepper
Instructions
Preparation Steps
- Assemble all the tools and ingredients.
- Preheat the oven to 350°F (180°C.)
- Core bell peppers by halving and removing the seeds
- Peel and mince the ginger and garlic.
- Crumble the tofu.
- Grate the carrot.
- Roughly chop the mushrooms and the tomato.
Cooking Steps
For the filling
- Heat the oil in a large skillet over medium-high heat. Add the carrot and mushrooms, with a pinch of salt, and cook for about 5 minutes, stirring frequently.
- Add the ginger and garlic and carry on frying for another 3-4 minutes.
- Add the garam masala and tomato, stir in, and cook for a few minutes until fragrant.
- Finally add the crumbled tofu and mix in well. Turn off the heat, and season with salt and pepper to taste — you will probably want to add quite a bit of salt.
For the roasted stuffed peppers
- Fill the fresh bell pepper halves with the prepared tofu mix.
- Roast in the hot oven for about 20 minutes, until the peppers are softened, but still holding their shape, and the top of the tofu filling is brown and crispy.
- Transfer peppers to a serving plate and serve hot or cold, sprinkled with roughly chopped fresh cilantro leaves.
One Response
Absolutely loved these! Packed with protein, veggies, and flavor without any junk. Clean eating doesn’t get much better than this.