Veggie Stuffed Bell Peppers (Vegan)

A childhood recipe that I keep coming back to; mainly because of how nutritious it is and secondly because of how delicious it is! Originally, this recipe is made with minced meat but I personally found it a little too heavy and decided to make a veggie-only version instead. A great idea as these stuffed bell peppers turned out to be amazingly delicious.

These veggie stuffed peppers are so colorful they make you want to dive in head first. I love making this recipe when the weather gets a little colder, as it’s one of those perfect comforting foods that will make you feel cozy and warm. 

These stuffed peppers are not just easy to make but a must-try culinary journey that’s sure to become a favorite in your kitchen. Whether you’re a seasoned vegan or just dipping your toes into the world of plant-based eating, these stuffed peppers will leave you wanting more.

With their vibrant colors, creative versatility, and mind-blowing flavors, they’re a funky twist on a classic dish that will have you doing a happy dance with every bite.

What do these stuffed peppers taste like?

Imagine a veggie flavor explosion in your mouth – this is how amazing these vegan stuffed peppers taste like.

The filling includes an array of flavors – from savory to slightly sweet and has a bit of crunch thanks to the rice, zucchini, and bell pepper. Each bite is a tasty delight, a combination of hearty grains, fresh veggies, and delectable seasonings that come together to create a celebration of plant-based deliciousness.

You’ll experience a burst of flavors that’s both satisfying and comforting, leaving you with that warm, fuzzy feeling of a homemade meal made with love.

Why should you make this recipe?

  • You want to expand your plant-based meal repertoire with a new recipe that is easy to make and very satisfying.
  • These stuffed peppers have so many veggies and are packed with nutrients – a great way to boost your veggie intake. 
  • They are great for meal prep and taste just as delicious a few days after you prepare them.


Bell pepper – The vibrant bell peppers give a slightly sweet and crisp texture to this dish. They also provide the perfect vessel to cradle the flavorful filling.

Onion – The unsung hero of many dishes, onions add a delightful pungency and depth to the filling. They’re the aromatic backbone that elevates the overall taste.

Olive oil – To me (and many others I bet), olive oil is liquid gold. It imparts a luxurious richness but also carries a hint of fruity undertones that play beautifully with the other ingredients.

Carrot – The carrot brings a natural sweetness and a gentle crunch to the mix, adding a vibrant hue and a touch of earthiness.

Cremini mushrooms – The cremini mushrooms are some of my favorite mushrooms out there, but you can certainly sub them for white button mushrooms in this recipe. They contribute an earthy and savory element, as well as a meaty texture that makes each bite satisfying.

Eggplant – With its creamy texture and mild flavor, the eggplant blends seamlessly into the filling, bringing a subtle richness to every forkful.

Zucchini – Zucchini’s tender texture and delicate flavor contribute freshness and a light crunch that contrasts beautifully with the other ingredients.

White rice – The white rice provides a comforting heartiness, absorbing the flavors of the filling while adding a pleasant chewiness to each bite.

Tomato sauce – A rich, tangy embrace that ties all elements together, infusing the dish with luscious tomato sweetness.

Parsley – Fresh and grassy, parsley adds color and brightness that balances out richness in the mix.

Dill – Dill’s unique flavor profile brings a refreshing essence to the dish, enhancing the overall aromatic experience.

Thyme – Earthy and slightly floral, thyme’s warmth and depth contribute to a harmonious blend of flavors. You can use both fresh or dried thyme in this recipe, though I would recommend opting for fresh thyme if you want to 

Bay leaves – Subtle complexity, bay leaves provide a delicate herbal note that adds a layer of intrigue.

Salt & Pepper – The flavor enhancers, these seasonings bring out the best in every ingredient.

Water – This simple element works its magic, creating steam that helps meld the flavors together while ensuring a perfect cooking environment.

Tips for recipe success

Though this recipe is basically foolproof, here are a few tips to ensure your Vegan Stuffed Peppers turn out fabulous every single time:

  • Opt for fresh, locally sourced vegetables when possible. Vibrant produce will result in a tastier dish and will maximize the flavor and texture. 
  • Gently stuff the peppers without overpacking. A well-filled but not overcrowded pepper ensures even cooking and a neat presentation.
  • Lastly, sharing these Vegan Stuffed Peppers with friends and family makes it even more enjoyable!

Veggie Stuffed Bell Peppers (Vegan)

Course: lunch, dinnerCuisine: RomanianDifficulty: Easy


Prep time


Cooking time





Elevate your vegan cooking game with this Vegan Stuffed Peppers recipe! Bursting with vibrant flavors and packed with plant-based goodness, these peppers are a delicious masterpiece that’s easy to make and impossible to resist. Get ready to savor a harmonious blend of textures, colors, and creativity that will leave your taste buds dancing. A must-try for both vegans and food enthusiasts alike!


  • 7 big bell peppers (1 for the filling)

  • 2 onions

  • 2 tbsp olive oil

  • 1 big carrot

  • 400g cremini mushrooms (or white button mushrooms)

  • 1 eggplant

  • 1 zucchini

  • 150g white rice

  • 500ml tomato sauce

  • 30g fresh parsley

  • 30g fresh dill

  • 2 tbsp thyme (dried or fresh)

  • 3 bay leaves

  • 2 tsp salt

  • 1/2 tsp pepper

  • water


  • First, wash the bell peppers well and slice off the tops, then take out the seeds. Put aside in a large pan.
  • Dice the onion, eggplant, zucchini, mushrooms, and 1 bell pepper, then grate the carrot.
  • In a separate pan, fry the onions in olive oil for 2-3 min. Add the carrot and continue cooking for another 3 min.
  • Add the mushrooms and cook until all the water has evaporated (about 10 min).
  • Add the diced paprika, eggplant, and zucchini and cook for another 6-8 min.
  • Add the diced bell pepper and cook for another 5 min.
  • Add the condiments (salt, pepper and thyme).
  • Mix in the rice and saute for 5 min, mixing continuously.
  • Allow to cool for 15 min, while you chop the parsley and dill.
  • Add the parsley and dill to the rice mixture.
  • Using a spoon, stuff the peppers with rice filling, then place them back in the large pan.
  • Mix the tomato sauce with 500ml warm water, then pour on top of the bell peppers. Add more water to cover the peppers almost entirely.
  • Add the bay leaves.
  • Cook on the stove with the lid on until the water starts boiling, then cook on medium-low heat for 45-60 min or until the rice is completely cooked.


  • If you choose the baking method, cover the peppers with foil for the first portion of the cooking time. This helps steam the peppers and ensures they cook evenly.

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