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Veggie Stuffed Peppers

Traditionally stuffed with ground meat and rice, these vegan stuffed peppers are deliciously packed with onions, potatoes, sun-dried tomatoes, and olives. This is a yummy vegan rendition of the classic Mexican recipe.

Veggie Stuffed Peppers– Makes 6


    • 2 tablespoons olive oil plus more for drizzling
    • 6 cups shredded baking potatoes
    • 1 large onion, quartered, thinly sliced
    • 3 cloves garlic, minced
    • 1/2 cup finely chopped sun-dried tomatoes
    • 1/2 cup sliced olives
    • Salt and freshly ground black pepper
    • 3 tablespoons finely chopped fresh parsley
    • 6 bell peppers, top sliced off, seeded


  1. Preheat oven to 300 degrees F.
  2. Heat oil in a large saucepan over medium heat. Add potatoes and onion and cook, stirring often, for 5 minutes.
  3. Stir in garlic, tomatoes, and season with salt and pepper. Cook, stirring often, for 2 minutes. Stir in parsley.
  4. Blanch peppers in boiling water, drain, and pat dry with paper towels. Stuff potato mixture into peppers.
  5. Stand pepppers up in a baking dish. Drizzle with a little oil.
  6. Bake for 45 minutes or until the skin on the peppers is slightly charred. Serve hot.

Cook’s note: Top peppers with shredded vegan cheese the last 15 minutes of cooking, if desired.

More delicious vegan recipes
Vegan albondigas
Stuffed Japanese eggplant
Roasted red pepper risotto with kidney beans

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