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Top view of vegan stuffed peppers with parsley in a white baking dish on a grey background

Vegan Stuffed Peppers

Course Main Course
Cuisine American
Keyword stuffed peppers
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 212 kcal
Author Kelly


  • 4 bell peppers , (any colour)
  • 1 small red onion , diced
  • 2 garlic cloves , minced
  • 4 cups finely chopped cremini mushrooms
  • 4 cups cauliflower rice
  • 2/3 cup walnuts , finely chopped
  • 5 sundried tomatoes in oil , finely chopped (compliant as needed)
  • 3 Tbsp salsa (compliant as needed)
  • Salt and pepper to taste
  • Fresh parsley


  • shredded dairy-free OR regular cheese , leave out for Whole30 & paleo


  1. Preheat oven to 350 F.

  2. Cut peppers in half lengthwise and remove seeds. Place on a parchment-lined baking pan or baking dish. Drizzle with oil and season with salt and pepper. Bake for 30 minutes.

  3. Meanwhile make the fillng. Heat oil in a frying pan on medium heat. Add onions and cook 3-4 minutes, or until softened. Add garlic and mushrooms and sauté until mushrooms are cooked and the water from them has evaporated.

  4. Stir in walnuts, tomatoes and salsa. Taste and season with additional salt and pepper.

  5. Once the peppers are ready, remove from oven and stuff the peppers evenly with the filling. Garnish with parsley and sprinkle with optional cheese, if desired.

Nutrition Facts
Vegan Stuffed Peppers
Amount Per Serving (1 pepper)
Calories 212 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Carbohydrates 22g7%
Fiber 9g36%
Sugar 7g8%
Protein 11g22%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.