Go Back

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



  • 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


  • Chopped Spinach or Herbs
  • Avocado Slices
  • Pumpkin Seeds


  1. Preheat the oven to 400 degrees F.

  2. 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.

  3. Rinse and dry your can of chickpeas.

  4. In a large mixing bowl, add cooked freekeh, corn, chickpeas, chili powder, salsa, and salt. Mix until everything is evenly combined.

  5. Wash and dry the green bell peppers. Cut each in half, removing the stem, and removing the inner ribs and seeds.

  6. 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!

  7. 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.

  8. Then, remove peppers from the oven and remove the foil. Bake for another 25-30 minutes.

  9. When done, remove peppers from the oven and add on any toppings you like.

  10. Serve and enjoy!

Recipe 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.