Vegan Stuffed Peppers Recipe are the perfect Mediterranean style stuffed pepper that is light and bursting with fresh summer produce. Your favorite bell peppers are baked with tabbouleh inside to create a tender pepper paired with a mixture of bulgur wheat, green onions, parsley and tomatoes. Try adding pine nuts, chickpeas, feta cheese or a tahini garlic sauce to take these peppers to the next level! 
VEGAN STUFFED PEPPERS RECIPE
Stuffed peppers have always been a favorite of mine.
I love the tender roasted bell peppers paired with a delicious stuffing inside.
Today’s Vegan Stuffed Peppers are so easy to make and the perfect light summer meal.
These stuffed peppers are filled with Tabbouleh which is one of my all-time favorite salads that I ate growing up.
You could also try some of my other tabbouleh recipes like this Greek Tabbouleh, Kale Cucumber Tabbouleh or Cauliflower Tabbouleh in the peppers.
As we approach farmers market season and people begin growing gardens this would be a nice recipe to have on hand for all of that produce.
I love using red bell peppers because of the sweet flavor that roasted red peppers have but feel free to use any color pepper.
These peppers are vegan but you could add a variety of other ingredients keeping in mind they wouldn’t be vegan anymore. Some that I like to add are feta cheese, chickpeas or white beans, ground beef or ground turkey.
This is a great recipe for meal-prep and you can reheat them and eat them all week long.
I love finding meatless meals like these Vegan Stuffed Peppers that my whole family will love.
WHAT INGREDIENTS ARE IN THESE VEGAN STUFFED PEPPERS?
4 BELL PEPPERS: You can use green peppers, red bell peppers or any color you like.
OLIVE OIL
FOR THE TABBOULEH STUFFING:
PARSLEY
TOMATOES
GREEN ONIONS
MINT
BULGUR WHEAT
LEMON JUICE
EXTRA VIRGIN OLIVE OIL
HOW DO YOU MAKE VEGETARIAN STUFFED PEPPERS?
FOR THE PEPPERS:
PREHEAT THE OVEN: Preheat the oven to 425 degrees F.
PREPARE THE PEPPERS: Cut the peppers in half and remove the seeds and membranes.
Place the peppers in a 9 by 13 baking dish or you can put them on a baking sheet lined with parchment papper.
Use your hands or a brush to rub olive oil on both sides of the peppers. Sprinkle salt and pepper over each of them.
BAKE THE PEPPERS: Bake the peppers in a baking dish for 20 minutes. This helps them cook more quickly once they are stuffed.
CREATE THE TABBOULEH: Rinse the bulgur wheat. Soak it in cold water for 10 minutes. Drain the excess water by using your hands to squeeze the water out. Set aside.
Put the parsley, tomatoes, green onions, mint and bulgur wheat into a large bowl and gently mix.
Mix the lemon juice and olive oil in small bowl and pour over the vegetable mixture in the large mixing bowl and mix well. Stir, taste, and adjust seasoning (add salt and pepper to taste).
ADD TABBOULEH: Remove the peppers and scoop tabbouleh into each of the peppers saving a small amount of the tabbouleh to top on each pepper when you pull them out of the oven.
BAKE THE PEPPERS: Turn the oven down to 350 degrees. Bake the peppers for another 20-30 minutes or until the tabbouleh is heated through and the peppers are tender.
Remove the stuffed peppers and add a small scoop of fresh tabbouleh to each bell pepper if you want.
WAYS TO MODIFY THESE VEGAN STUFFED PEPPERS
CHEESE: Cheese would be a great addition to these but of course they wouldn’t be vegan unless you use vegan cheese but would be vegetarian stuffed peppers. I would try feta cheese, goat cheese or mozzarella cheese.
NUTS: Nuts would be nice in these stuffed peppers. I love pine nuts, slivered almonds, crushed cashews or pistachios.
BEANS: I like adding beans to these peppers. Some that I especially like are chickpeas, white beans or black beans.
SPICES: Spices can take these stuffed peppers to the next level. I often will add Italian seasoning, sumac, za’atar, chili powder, oregano, thyme and paprika.
GRAIN: I used bulgur wheat in the tabbouleh. You can use any grain you like. Some others that work nicely are quinoa, farro, brown rice, white rice or freekeh.
VEGETABLES: Feel free to add other vegetables to your tabbouleh. Some great addition are celery, radish, carrots and onion.
TOMATO SAUCE: I also really like adding tomato sauce or tomato paste to stuffed peppers. I often add it to the bottom of the baking dish and let the juices soak up into the peppers as they cook. You could also put a few tablespoons of sauce into each pepper before cooking and then layer in the tabbouleh.
OTHER VEGAN RECIPES YOU MIGHT LIKE:
MEDITERRANEAN ROASTED VEGETABLES
MOROCCAN CARROT RED LENTIL SOUP
Tabbouleh Stuffed Peppers
Tabbouleh Stuffed Peppers are the perfect Mediterranean style stuffed pepper that is light and bursting with fresh summer produce. Your favorite color bell peppers are baked with tabbouleh inside to create a tender pepper paired with a mixture of bulgur wheat, green onions, parsley and tomatoes. Try adding pine nuts, chickpeas, feta cheese or a tahini garlic sauce to take these peppers to the next level!
Ingredients
- 4 large red bell peppers, cut in half, seeds and membranes removed
- Olive oil
- Salt and pepper
- 1/4 cup pine nuts {optional}
FOR THE TABBOULEH
- 2 bunches of curly parsley, finely chopped
- 2 cups diced tomato, about 4 to 5 large tomatoes
- 6 green onions, white and green parts chopped
- 1/4 cup fresh mint, chopped
- 1 cup extra fine bulgur wheat
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
Instructions
FOR THE PEPPERS:
- Preheat the oven to 425 degrees F.
- Cut the peppers in half and remove the seeds and membranes.
- Place the peppers in a 9 by 13 baking dish or you can put them on a baking sheet lined with parchment papper.
- Use your hands or a brush to rub olive oil on both sides of the peppers. Sprinkle salt and pepper over each of them.
- Bake the peppers for 20 minutes. This helps them cook more quickly once they are stuffed.
- Remove the peppers and scoop tabbouleh into each of the peppers saving a small amount of the tabbouleh to top on each pepper when you pull them out of the oven.
- Turn the oven down to 350 degrees.
- Bake the peppers for another 20-30 minutes or until the tabbouleh is heated through and the peppers are tender.
- Optional: You can add the pine nuts to the bell peppers with about 5 minutes left to cool so they don't burn.
- Remove the stuffed peppers and add a small scoop of fresh tabbouleh to each bell pepper if you want. Serve with a lemon wedges.
FOR THE TABBOULEH:
- Rinse the bulgur wheat. Soak it in cold water for 10 minutes. Drain the excess water by using your hands to squeeze the water out. Set aside.
Put the parsley, tomatoes, green onions, mint and bulgur wheat into a large bowl and gently mix. - Mix the lemon juice and olive oil in small bowl and pour over the vegetable mixture in the large mixing bowl and mix well. Stir, taste, and adjust seasoning (add salt and pepper to taste).
Notes
You will notice I add fresh tabbouleh at the end to the baked stuffed peppers. I like the look of the fresh tabbouleh on top of the peppers when I serve it to guests. You can skip this step if you would prefer all of the tabbouleh be warmed through.
Try adding other ingredients like chickpeas, feta cheese, a sprinkle of sumac or za'atar or a drizzle of a tahini sauce before serving.
Tanvir Ahmed
Monday 30th of May 2022
Looks like it will be perfect for my daily routine.
Julia
Tuesday 31st of May 2022
They are my new favorite for summer! :) Or really any time of year.