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Vegan Stuffed Peppers

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 makes 8 stuffed pepper halves.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

Freekeh

  • 1 Cup Freekeh
  • 2 1/2 Cups Water
  • Pinch of Salt

Stuffed Peppers

  • 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

Toppings

  • Chopped Spinach or Herbs
  • Avocado Slices
  • Pumpkin Seeds

Instructions
 

  • 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!

Notes

  • 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.