These Vegan Stuffed Peppers are packed with plant-based flavor! They’re simple and easy to make with only a handful of ingredients.
This recipe was created in collaboration with Bob’s Red Mill, a brand that I trust and use in my own kitchen. All opinions are my own, and I hope you love these vegan stuffed peppers!
I was inspired to create these vegan stuffed peppers because I’ve been on such a bell pepper kick lately! I’ve been making them into pasta sauces (recipe coming soon!), salad dressings and dips, and even just snacking on them with hummus. Peppers have such a delicious taste, and I think I’m going to try growing them in my own garden this year!
I posted a little poll on my Instagram stories the other day asking if you’d be interested in seeing some gardening-related content. Almost 90% voted yes, so I’ll definitely be including some behind-the-scenes gardening footage in my stories! Right now my fiancé and I have some seedlings growing for lettuce, kale, spinach, jalapeño, red onion, red basil, and microgreens. We totally overestimated how long it would take for them to grow, so we’re going to have to transplant them soon because they’re getting so big!! I even harvested some of the microgreens to have on my avocado toast. They were delicious!
I’ve always wanted to have my own vegetable garden and this year is the first time I’m going to be able to do it. I know there will be something so rewarding about gardening, being able to eat the fruits of our labor! I’m going to have to come up with some great recipes that really allow the homegrown produce to shine through. The key will be having only a few, quality ingredients that really let the vegetables and herbs take the front seat.
My arsenal of high quality ingredients always includes Bob’s Red Mill grains. They are an employee-owned company that has so many amazing whole grain varieties – including millet, bulgur, quinoa, and this delicious freekeh. If you’ve never tried freekeh before, you’re in for a treat. It takes just about the same amount of time to cook as quinoa, but has this amazing smoky, nutty flavor that really makes it stand out. It tastes AMAZING in these stuffed peppers, and I hope you love this recipe!!
Vegan Stuffed Peppers
- 1 Cup Freekeh
- 2 1/2 Cups Water
- Pinch of Salt
- 4 Green Bell Peppers
- 1 15 oz Can Chickpeas rinsed and dried
- 1 Cup Cooked Corn
- 1 Tsp Chili Powder
- 1 Cup Your Favorite Salsa
- 1 Tsp Salt
- Chopped Spinach or Herbs
- Avocado Slices
- Pumpkin Seeds
- Preheat the oven to 400 degrees F.
- While oven is preheating, cook the freekeh. Bring 2 1/2 cups water + 1 cup freekeh to a boil, then reduce heat and simmer for 20 minutes. When done, fluff with a fork.
- Rinse and dry your can of chickpeas.
- In a large mixing bowl, add cooked freekeh, corn, chickpeas, chili powder, salsa, and salt. Mix until everything is evenly combined.
- Wash and dry the green bell peppers. Cut each in half, removing the stem, and removing the inner ribs and seeds.
- Stuff each of the pepper halves with the filling. Note that you may have a little left over, depending on the size of your peppers. The filling will be delicious on its own!
- Set out peppers on a baking sheet lined with parchment paper, and cover with foil. Bake in the oven for 25 minutes, covered with the foil.
- Then, remove peppers from the oven and remove the foil. Bake for another 25-30 minutes.
- When done, remove peppers from the oven and add on any toppings you like.
- Serve and enjoy!
- The end result of this recipe should be a pepper that is slightly softened, but has still retained a little crunch.
- Feel free to add on some extra salsa, guacamole, or vegan sour cream if you'd like.
- Leftover peppers will keep in the fridge for about 3-4 days.
If you make these vegan stuffed peppers and post them on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)