Italian Stuffed Peppers

These Italian Stuffed Peppers are savory heaven and make my heart feel full. Filled with rice and mince in a hearty vegetable tomato broth. Perfect for meal prepping and cooking for another non-vegan.

Cooking stuffed peppers is super easy. We cook the rice halfway, so it finishes cooking in the peppers in a vegetable tomato broth. Bring everything together in a large pan once the mince and onions have been sautéed, stuff the peppers and let them cook in the oven for about an hour.

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You may not have vegan Worchestershire sauce in your pantry, but I highly recommend you try it for this recipe because it gives it a savory kick that it simply wouldn’t be the same without. Plus, you can repurpose it for vegan Bloody Mary's :)

If you can’t find vegan Worcestershire sauce, you can substitute it with balsamic vinegar, though Worcestershire would definitely be best.

Beyond Meat is incredible in that it tastes amazing and is far better than any other mince alternative on the market. I cook for my boyfriend who isn’t vegan and he says he prefers Beyond Meat over real meat. That’s how good it is. By the way this isn’t an ad, I just love their product and want to share it with you!

If you prefer to make these without the mince, you can substitute lentil mince or mushrooms into the mix, just sauté it similarly to the mince in the recipe.


Top with an optional vegan sour cream, Nora Cooks has a great recipe here. It’s simply cashews, lemon, apple cider vinegar and salt. Add herbs such as parsley and basil to finish.

Italian Stuffed Peppers



1 1/2 cups long grain white rice, half cooked

2 Beyond Meat burger patties (plant-based meat alternative)

2 tbsp olive oil

1 yellow onion, chopped

2 garlic cloves

6 bell peppers

1 tbsp vegan Worcestershire sauce

1 cup tomato paste

2 1/2 cups vegetable broth, separated

1 tbsp Italian seasoning

1/4 tsp salt

1/4 tsp black pepper


Preheat the oven to 200 C or 375 F.

Assemble the bell peppers by cutting off the tops, clearing out the seeds and membranes. Cut in half lengthwise.

Heat a non-stick pan to medium-high heat and sauté the Beyond Meat burger patties with olive oil.

After 5-7 mins, and once browned, stir in the onion and sauté until soft (5 mins).

Add in the rice, garlic, vegan Worchestershire sauce, 3/4 cup tomato paste, 1/2 cup vegetable broth, Italian seasoning, salt, pepper and stir to combine. After 3-5 mins, most of the liquid should be absorbed, and turn off the heat.

In a deep dish bowl, add 2 cups vegetable broth and 1/4 cup tomato paste. Stuff the peppers with the rice filling and lay them down in the liquid with the stuffing side up. Cover tightly in foil and place in the oven for 60 mins or until the bell peppers are soft.

The foil will keep the steam inside to soften the bell peppers faster.

Top with vegan crema, herbs and sauce from the cooking dish.


Tag @theveganspell in your photos if you recreate this recipe, leave a comment below and let me know what you thought!