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Vegan Stuffed Peppers Recipe

February 27, 2021 By florentina 5 Comments

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Italian Vegan Stuffed Peppers with a hearty homemade filling of meaty, soy curls and all the classic spices of the most delicious Italian sausage. Fawning with flavor due to the fennel, paprika, red wine, parsley, and thyme, these bell peppers are everything. Easy to make, gluten free and crazy delicious.

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Italian Vegan Stuffed Peppers
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Vegan Stuffed Peppers

Whenever I get the idea to make an Italian dish, I drool over the thought of getting to use San Marzano tomatoes. If a tomato could ever be referred to as “melt-in-your-mouth,” these would be it.

They make vegan tomato sauce and vegan bolognese a temptrous of the highest order. That means these stuffed pepper don’t stand a chance at being average.

This recipe is basically a savory, Italian sausage filling that can be made as spicy or mild as you prefer. It’s made with my fave, meaty soy curls for a good dose of clean protein.

The fennel is not to be skipped for this recipe. It’s really what gives it that authentic Italian sausage flavor. It’s like using the “Beyond Meat” sausages, but actually healthier and better. Yup, I said it.

vegan Italian stuffed peppers

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The Ingredients

  • Aromatics: onion + garlic
  • Soy Curls
  • Red Wine
  • San Marzano Tomatoes
  • Italian herbs + spices: fennel, thyme, parsley, red pepper flakes, oregano
  • Bell Peppers

How to Make Vegan Stuffed Peppers Filling

  1. Prep – Soak, wring, and chop the soy curls.
  2. Saute – Saute the onions in a bit of oil, followed by the pepper flakes and fennel, and finish with the garlic.
  3. Simmer – Add the chopped soy curls and red wine. Simmer until wine is gone.
  4. Thicken – Add in the tomatoes, herbs, and spices. Cover and simmer until thickened.
  5. Bake – Slice the bell peppers in half and place the filling inside each one. Bake for 45 minutes covered, then uncover and bake for another 15 minutes. Enjoy!

Italian Vegan Stuffed Peppers

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What to Serve with Stuffed Peppers

When it comes to delicious Italian dinners like these peppers, there are so many wonderful sides to choose from. Of course, your sides should always be something that compliments the dish well and doesn’t overshadow it. Like a small peck on the cheek. With this in mind, I often go for a drizzle of cashew cream, a dollop of vegan cashew ricotta cheese, a sprinkle of vegan mozzarella cheese, fresh herbs, red pepper flakes, homemade bread, potato flatbread, or Italian dinner rolls.

Meatless Stuffed Bell Peppers

FAQ:

  • How Long To Bake Vegan Stuffed Peppers? I bake mine, covered, for 45 minutes at 375 degrees, then uncover them and cook for another 15 minutes. Keep in mind that the filling is already cooked so as soon as the  bell peppers are soft enough for your liking you can take them out.
  • Can I add rice or lentils to the filling? You can, just make sure they are already cooked and don’t overdo it. I like it better with just the soy curl filling in this particular style and maybe a handful of cooked farro, just not too much.
  • Can I use cherry or banana peppers instead of bell peppers? Any pepper works here really. The bell peppers are faster and easier to work with, in my opinion.
  • Are soy curls good for you? Yes they are technically a whole food. They are generally made from non-gmo, pesticide free whole soy beans. They do not contain any preservatives or additives and are a great source of nutrients such as protein, iron, and potassium. (Buy soy curls here).
  • How to Store Stuffed Peppers – Place in a sealed container and store in the fridge for up to 4 days. To store in the freezer, place in an airtight container for up to 2 months.

More Vegan Dinner Recipes:

  • Vegan Ramen Bowl
  • Vegan Fried Chicken
  • Unstuffed Cabbage Roll Casserole
  • Mushroom Farro Risotto
  • Potato Pizza

Best Vegan Stuffed Peppers

Italian Vegan Stuffed Peppers
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Vegan Stuffed Peppers

Italian Vegan Stuffed Peppers with a hearty homemade filling of meaty, soy curls and all the classic spices of the most delicious Italian sausage. Fawning with flavor due to the fennel, paprika, red wine, parsley, and thyme, these bell peppers are everything. 
Course Main Course
Cuisine Italian
Keyword plant based, soy curls, stuffed peppers, vegan,
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Soaking the Soy Curls 20 minutes
Total Time 2 hours 20 minutes
Servings 4 people
Calories 324kcal
Author Florentina

Ingredients

  • 4 bell peppers
  • 2 cups soy curls
  • 1 onion diced
  • 6 garlic cloves minced
  • 1/2 tsp red pepper flakes or to taste
  • 1 Tbsp fennel seeds must use
  • 1/2 Tbsp sweet paprika
  • 1/2 Tbsp onion powder
  • 1/2 tsp garlic powder
  • 1-2 tsp dry oregano
  • 10 sprigs fresh thyme
  • 1/3 cup Italian parsley roughly chopped
  • 3/4 cup vegan red wine
  • 28 oz San Marzano tomatoes (crushed with your hands)
US Customary - Metric

Instructions

Prepare the Filling

  • Soak the soy curls in hot water for 20 minutes until rehydrated. Drain and use your hands to wring out any excess water. Transfer to a food processor or use a sharp knife to chop them until they have the texture of ground meat. Set aside.
  • Preheat a heavy bottom pot over medium low heat and saute the onion in a light drizzle of olive oil until translucent (use a splash of water for WFPB + Plantricious compliance).
  • Stir in the red pepper flakes and fennel seeds and toast for a couple of minutes until you can smell the fennel. Add the garlic and cook just until the garlic is fragrant taking care not to burn it.
  • Add the soy curls and stir in the red wine. Bring to a simmer and cook until the wine has been absorbed.
  • Add in the crushed San Marzano tomatoes, thyme, oregano, paprika, onion and garlic powder. Bring to a simmer and cook covered on medium low heat for 45 minutes until the filling is nice and thick. Stir often.
  • Season the sauce to your taste with sea salt and black pepper. Discard the thyme sprigs.

Stuff the Peppers

  • Cut the bell peppers in half through the core. Discard the seeds and the core.
  • Use a spoon and fill each bell pepper half with the Italian sausage filling.
  • Transfer any leftover filling to a 9x13 inch baking dish together with 1/4 cup veggie stock or water. Mix to combine. Place the stuffed peppers on top and cover with an oven safe lid or aluminum foil.
  • Preheat your oven to 375”F and bake the stuffed peppers for 45 minutes. Remove the lid/ foil and cook another 15 minutes until the peppers are soft to your liking.
  • Serve hot with a drizzle of cashew cream, vegan sour cream, fresh herbs and some crusty bread.

Notes

  • Note worthy: The filling is enough to stuff 4 regular size bell peppers and still have a little leftover to spread in the bottom of the pan. 
  • How Long To Bake Stuffed Peppers? I bake mine, covered, for 45 minutes at 375 degrees, then uncover them and cook for another 15 minutes. Keep in mind that the filling is already cooked so as soon as the  bell peppers are soft enough for your liking you can take them out.
  • Can I add rice or lentils to the filling? You can, just make sure they are already cooked and don’t overdo it. I like it better with just the soy curl filling in this particular style and maybe a handful of cooked farro, just not too much.
  • Can I use cherry or banana peppers instead of bell peppers? Any pepper works here really. The bell peppers are faster and easier to work with, in my opinion.
  • Storage - Place the cooked peppers in a sealed container and store in the fridge for up to 4 days. To store in the freezer, place in an airtight container for up to 2 months.

Nutrition

Calories: 324kcal | Carbohydrates: 44g | Protein: 28g | Fat: 1g | Saturated Fat: 1g | Sodium: 284mg | Potassium: 1060mg | Fiber: 16g | Sugar: 21g | Vitamin A: 5210IU | Vitamin C: 185mg | Calcium: 292mg | Iron: 10mg

Environmental Information

Soy Curl Recipes:

Vegan Bolognese Sauce with Soy Curls and Red Wine

Vegan Bolognese Sauce

Vegetable Soy Curl Stew

Vegetable Soy Curl Stew

Vegan Unstuffed Bell Pepper Soup

Vegan Unstuffed Pepper Soup

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Filed Under: Entrees, Gluten Free, Peppers, Plant-Based, Plantricious, Soy Curls, Tomato, Vegan Recipes

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

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Reader Interactions

Comments

  1. BARBARA

    March 31, 2021 at 7:56 pm

    Hi! Can I use vegan crumbles? I don’t feel like buying 3 bags of soy curls and not sure I can buy just one bag at whole foods. Thank you.

    Reply
    • florentina

      March 31, 2021 at 11:30 pm

      Barbara, If you know that you like the crumbles already then you can definitely use them in this recipe.

      Reply
  2. Dolores

    May 27, 2021 at 1:46 am

    These stuffed peppers are insanely good, they truly taste like Italian sausage and definitely worth all the prep work and waiting around for them to be ready. Incredible flavor, than you so much for sharing!

    Reply
  3. Joys

    May 12, 2022 at 8:48 pm

    Made these the other night. They will most definitely be in my rotation. Absolutely the best vegan stuffed peppers I’ve ever had.

    Thanks so much for your talents.

    Reply
    • florentina

      May 12, 2022 at 10:24 pm

      I am so happy you loved them Joys ~ Florentina Xo’s

      Reply

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

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