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vegan stuffed peppers
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Vegan Stuffed Peppers

These vegan stuffed peppers are filled with delicious chunks of seasoned shredded jackfruit, your favorite salsa, and vibrant yellow rice! This easy to make gluten-free meal is ready in just one hour and it's sure to be your new favorite family-friendly meatless dinner!
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 172kcal

Equipment

  • Medium Casserole Dish
  • Large Pan

Ingredients

Instructions

  • Preheat the oven to 350 degrees.
  • Cook the rice according to package instructions. Add 1/2 tsp of turmeric powder to the water while the rice is cooking to turn the rice yellow. 
  • While the rice is cooking, put the drained and rinsed jackfruit, water, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp onion powder into a large saute pan. Stir to combine the seasonings with the jackfruit, cover it, and let it cook for 20 minutes. Use a spatula or potato masher to break up the chunks of jackfruit. 
  • While the jackfruit and rice are cooking, prep the bell peppers. Cut off the tops and remove the seeds and membranes. 
  • Add the cooked rice and 1 cup of salsa to the pan with the cooked jackfruit. Mix it well and fill each pepper with the rice mixture. If you want to top the peppers with shredded vegan cheese, add it now.
  • Add 2 tbsp of water to the bottom of a casserole dish to stop the peppers from sticking. Arrange the peppers to fit snugly in the casserole dish.  Cover and bake the peppers for 30 minutes or until tender. Top with fresh lime juice, guacamole, cilantro, vegan sour cream, and jalapenos. 

Notes

  • Try to pick bell peppers that are similar in size so the peppers cook evenly. 
  • I prefer to use yellow, orange, or red bell peppers because they taste sweeter. You can use green bell peppers, but they aren't as sweet. 
  • I used store-bought salsa to keep this recipe super simple but if you're watching your sodium intake then it's completely fine to use homemade salsa instead.
  • To give your homemade stuffed peppers a spicy kick, use medium salsa instead of mild salsa. 
  • Topping Options: You can add guacamole, extra salsa, vegan cheese, cilantro, fresh lime juice, vegan sour cream (I like Kite Hill unsweetened plain greek yogurt), green onions, and fresh cilantro!

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 36g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Potassium: 499mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4495IU | Vitamin C: 152.8mg | Calcium: 39mg | Iron: 1.9mg