Serves: 4




4 Peppers large enough for stuffing (red or green work well)

2 cups cooked brown rice

1 cup soy-free meat replacement crumbles

½ onion diced

10 mushrooms chopped (button or baby bella)

1 medium zucchini diced

½ cup tomato sauce




  1. Preheat oven to 350 degrees

  2. Slice the peppers in half. Remove the seeds and carve out the white pith. Place in a large casserole dish side by side.

  3. Saute in olive oil the soy-free crumbles, onion, mushrooms & diced zucchini until soft.

  4. Mix the soy-free crumbles and vegetables with the cooked rice. Once combined, add in the tomato sauce. Season to your taste (salt, pepper, onion powder, etc)

  5. Stuff each pepper with the rice mixture.

  6. Add ½ inch of water to the casserole dish and cover tightly with aluminum foil.

  7. Cook for 45 minutes

Vegan Stuffed Peppers