Vegan Stuffed Bell Peppers

4.8 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 160.6
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 630.7 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 8.8 g

View full nutritional breakdown of Vegan Stuffed Bell Peppers calories by ingredient
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These go great with Tempeh Tacos and make a nice meal that tastes good and fills you up. These go great with Tempeh Tacos and make a nice meal that tastes good and fills you up.
Number of Servings: 6


    6 peppers (2 of each colour is nice)
    1 can of tomato sauce (2 cups)
    1 large onion (chopped)
    2 cups of mushrooms (less if they are expensive)
    1 bunch of fresh spinach (not frozen)
    2 cloves of garlic (more if you like lots of garlic)
    2 tablespoons of fresh basil
    1 jalapeno pepper if you like it hot like we do
    1 cup cooked brown rice
    1/2 cup of shredded tempeh
    Bragg or soy sauce to taste (we like Bragg)


Makes 6 servings

Chop all the ingredients except the bell peppers because you need these so you can stuff them.

Put all the ingredients in a large pot and add olive oil, garlic cloves (crushed), fresh basil, halapeno and onions and cook on high for 3 minutes.

Add the mushrooms (sliced) and tempeh (shredded) and simmer on medium heat for 5 minutes.

Add the spinach and the rice and cover the pan and turn off the heat. This blends the flavours.

Cut the tops off of the peppers and place to the side so you don't get them dirty. Keep the tops - don't throw them away as you need them.

With a spoon (not your fingers)scoop out the seeds from the inside (seeds don't taste good).

Fill the peppers with the mixture and place the tops back on them. (this is why you needed to keep them).

Put peppers in a lightly oiled casserole dish and place in a preheated oven which has been heated to 350 degrees.

Bake until the peppers are soft (about 15 minutes). Don't burn your fingers checking. Use a fork to check if they are soft.

You can also stuff the tempeh taco stuffing in these for a change if you like.

Number of Servings: 6

Recipe submitted by SparkPeople user JEREMY_PATRICIA.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I made these using the Morningstar Veggie patties instead of Tempeh. Turned out pretty good. The directions were a little confusing, because first it said "add all ingredients to pot" and then it said "add mushrooms, add tempeh, add spinach, etc." - 1/28/11

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  • Incredible!
    1 of 3 people found this review helpful
    Very good! I doubled the rice and added V8 instead of tomato sauce for those extra servings of vegies. I also substituded lean ground beef instead of tempeh, tripled the garlic, ;) and salted the inside of the peppers. This is a very very filling recipe with very few calories. Great 1 dish meal! - 5/11/08

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  • Incredible!
    these were great. I think I might use less tomato sauce next time though, it almost overpowered everything else. but they were still excellent - 3/3/09

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  • Incredible!
    I made these last night. What a treat! I did not have the tempeh, so I used Morningstar Farms Griller Crumbles. Even my Husband who is not vegetarian was impressed!!! Who says you can't be satisfied eating healthy!!! - 11/13/08

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  • I am going to add this to my favorites and try it with TVP instead of tempeh; thanks for the post! - 7/13/08

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