Veggie Stuffed Peppers

Lori Ann


Love stuffed peppers so I wanted to revise them to be meatless. You'll never miss the meat in these. Feel free to substitute meatless crumbles of your choice. I like Boca Brand. Also, if the mini Bella peppers are not available in your area just use regular size bell peppers. I stay away from green peppers because the yellow, red and orange ones are so sweet.


☆☆☆☆☆ 0 votes

20 Min
1 Hr


  • 2 lb
    bag of mini bella peppers (red, yellow, orange)
  • 1/2 bag(s)
    frozen green giant riced cauliflower
  • 1 large
    raw sweet potato, riced or put in blender to chop
  • 1 large
    yellow onion, chopped
  • 12 oz
    bag boca meatless natural ground crumble
  • 1/4 c
    beef broth
  • 15 oz
    can diced fire roasted tomatoes
  • 1 tsp
  • 8 oz
    can tomato sauce
  • ·
    onion powder
  • ·
    garlic powder
  • ·
    dried parsley
  • ·
    seasoned salt
  • ·
    ground pepper

How to Make Veggie Stuffed Peppers


  1. In a frying pan saute frozen riced cauliflower and sweet potato and half the chopped onion in olive oil. Salt and pepper to taste by sprinkling with seasoned salt to add more flavor, onion powder, garlic powder and fresh ground pepper. Cook about 5 minutes stirring often. Remove to mixing bowl when done. Add more olive oil, meatless crumbles, the other half of the chopped onion to the same skillet. Season this mixture as well with salt and pepper to taste by sprinkling with seasoned salt to add more flavor, onion powder, garlic powder and fresh ground pepper. Add 1/4 cup beef broth (optional) and cook on medium until crumbles are browned and broth has cooked into the crumbles. Add this to the cooked cauliflower and sweet potato and mix well. Set aside.
  2. Wash and clean the mini peppers. Cut the tops off and remove seeds. Place the whole pepper in a baking dish. Remove the stem from the tops you cut off and chop the remaining pepper and set aside.
  3. To Assemble: Stuff each pepper with the crumbles mixture, and place upright into a baking dish. Mix the roasted tomatoes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon white sugar and 1 tablespoon dried parsley in a blender. Pour the tomato sauce mixture over the stuffed peppers and sprinkle with the chopped pepper tops. Salt and Pepper all. Tightly cover with foil and bake at 350 for 1 hour.

Printable Recipe Card

About Veggie Stuffed Peppers

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American

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