Vegan stuffed peppers recipe

Being a vegan doesn’t mean eating just carrots and wheatgrass. Most of us eat savory dishes, just like these stuffed peppers which are full of flavor. And surprisingly, it doesn’t take too much work — it just looks like it does.

Scroll down to skip to the list of ingredients, or follow along with the recipe below.

Cut your peppers in a T-shape, but not all the way through. This is so you can stuff them later. Remove the seeds and the other pepper guts, but be careful to not cut off the stems.

Heat them up until they’re almost black and toasty — we used our gas stove, but you could also grill or bake them.

Prepare a batter by whisking 2 cups of masa flour, a pinch of salt, and enough water to make the batter thin enough to stick to the pepper. Eyeball it and trust your gut.

Bathe the peppers in the batter until they’re covered.

Heat up oil on low-medium to medium heat in a pan with high sides. Fry the peppers for a few minutes on each side, until the batter is crispy and golden. Keep an eye on them.

Here’s how they should look when you’re done.

Now prepare the stuffing. We used a bag of cooked vegan ground “beef” crumbles, 2 cups of cooked white rice, a can of heated vegetarian refried beans, the juice of a lime, and some spices to taste, like cumin, chile pepper, and ground pepper.

Thoroughly mix the ingredients together in a bowl, then stuff your peppers.

And that’s it! You could even top it with some vegan cheese if you wish.

Vegan Stuffed Peppers

Serves 4

Ingredients you’ll need:

For the peppers:

8 poblano peppers, de-seeded

vegetable oil, enough to fill 1″ of the bottom of the pan

2 cups corn masa flour


pinch of salt


For the stuffing mixture:

1 bag of vegan ground “beef” crumbles

1 can vegetarian refried beans

2 cups prepared white rice

1 lime, juiced

Chile pepper


Black pepper

Vegan cheese


These peppers were fantastic, very filling and not too spicy. We served ours with a side of grilled Mexican street corn, a guacamole puree, and a black bean puree.



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